Serve these slightly sweet holiday cupcakes with or without frosting. I prefer to frost them with this Dairy-Free Cream Cheese Frosting recipe—it's made from sweet potatoes! Be sure to use white-fleshed sweet potatoes for a white frosting. If you tolerate dairy products, then frost these cupcakes with my Honey Cream Cheese Frosting. Add a little orange zest or pure orange essential oil to the frosting for a beautiful flavor addition!
Ingredients
Dry Ingredients
1 cups
blanched almond flour
(gently packed)
¼ cups
coconut flour
¼ cups
arrowroot powder
1½ teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
1½ teaspoons
cinnamon
1 teaspoons
ground ginger
½ teaspoons
ground cardamom
¼ teaspoons
ground cloves
Wet Ingredients
4 large
eggs
⅓ cups
maple syrup
⅓ cups
avocado oil
¼ cups
coconut sugar
2 teaspoons
vanilla extract
Frosting
¾ cups
cooked
white sweet potatoes
(still warm)
6 tablespoons
coconut oil
¼ cups
maple syrup
2 tablespoons
unsweetened applesauce
2 tablespoons
arrowroot powder
2 teaspoons
vanilla extract
1 pinches
sea salt