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You know what really makes me happy?
Baking something that tastes like a warm hug wrapped in sunshine. Sweet potatoes remind me of cozy fall afternoons, and adding a little orange zest kicks things up with a bright, fresh twist.
These cupcakes?
Total winners.
They’re soft, naturally sweetened, and gluten-free, so everyone can enjoy them guilt-free.
Tips & Variations
- Make it nutty: Stir in ½ cup chopped pecans or walnuts for extra texture.
- Dairy-free frosting option: Use whipped coconut cream instead of glaze for a creamy topping.
- Substitutions: If you’re out of sweet potatoes, canned pumpkin works well too. Just adjust the spices slightly—less nutmeg, more cinnamon!
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Serving Suggestions
Serve these cupcakes with a cup of chai or coffee for the perfect afternoon snack. For a fancy twist, sprinkle a bit of extra orange zest on top right before serving.
Orange Spiced Sweet Potato Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These gluten-free cupcakes are bursting with warm spices and zesty orange flavor. Perfect for cozy afternoons or holiday gatherings!
Ingredients
Scale
For the cupcakes:
- 1 ½ cups mashed sweet potatoes (about 2 medium)
- 1 ¼ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup brown sugar (or coconut sugar for a refined-sugar-free option)
- 2 large eggs (or flax eggs for vegan option)
- ⅓ cup melted coconut oil (or neutral oil)
- ¼ cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
For the orange glaze (optional):
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Preheat & Prep: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mash the sweet potatoes: Roast or steam your sweet potatoes until they’re fork-tender. Let them cool slightly before mashing to get a smooth texture. (Pro tip: Roasting brings out more natural sweetness.)
- Mix the dry stuff: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Whip up the wet ingredients: In a large bowl, whisk together the mashed sweet potatoes, brown sugar, eggs (or flax eggs), coconut oil, orange juice, orange zest, and vanilla until well combined.
- Combine & fill: Slowly add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix—it keeps the cupcakes light and fluffy! Fill each muffin liner about ¾ full.
- Bake: Pop them in the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before glazing.
- Make the glaze: While the cupcakes cool, whisk together the powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cupcakes.
Notes
- Roasting the sweet potatoes enhances their natural sweetness.
- For a vegan option, swap eggs for flax eggs and use coconut sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
