Halloween Sweetpotato Cupcakes
These Halloween sweetpotato cupcakes are a balanced sweet treat that have less sugar than most traditional cupcake recipes. Sweetpotato is used in both the chocolate cupcake and the frosting!
Servings 12 cupcakes
Calories 212kcal
Ingredients
For the cupcakes:
- ¾ cup cooked pureed sweetpotato (approximately 1 medium-large sweetpotato; see instructions)
- ⅔ cup milk
- 1 tbsp distilled vinegar
- ¼ cup butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup plain nonfat Greek yogurt
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- ⅓ cup cocoa powder
- 1 ¼ tsp baking powder
- ¼ tsp salt
For the frosting:
- ¾ cup cooked pureed sweetpotato (approximately 1 medium-large sweetpotato; see instructions)
- ½ cup white chocolate chips
- ⅔ cup low sugar vanilla Greek yogurt (i.e vanilla varieties with 0-5 grams sugar per serving)
Instructions
- To prepare the sweetpotatoes for both the cupcakes and frosting, peel the two sweetpotatoes and chop into 1-inch cubes. Place in a pot and cover with water. Bring to a boil over high heat. Continue to cook for 13-15 minutes over high heat, until sweetpotatoes are tender. Drain and let cool for a few minutes, then puree in a food processor or blender.
- Meanwhile, preheat oven to 350°F. Grease a 12-count cupcake tin, or line it with paper cupcake liners.
- Next, start to prepare the cupcakes. In a measuring cup, combine the milk and vinegar. Set aside for now.
- In a large mixing bowl, cream together the butter and sugar.
- Add the eggs, yogurt, vanilla, and ¾ cup of the cooked pureed sweetpotato. Stir until well combined.
- Add the whole wheat flour, cocoa powder, baking powder, and salt. Stir a couple times, then pour in the milk-vinegar mixture. Stir until combined.
- Portion the batter evenly into the wells of the cupcake tin. Bake at 350°F for 15-17 minutes, or until cooked through. Let cool fully in the pan.
- Meanwhile, prepare the frosting. Place the white chocolate chips in a microwave safe bowl. Heat in the microwave in 30-second intervals to melt the chocolate, stirring between each interval.
- When the white chocolate is melted, stir in the yogurt and ¾ cup of sweetpotato puree. Place in the fridge for an hour while you continue to wait for the cupcakes to cool.
- Frost the cupcakes immediately before serving. Enjoy!
Notes
- Placing the frosting in the fridge for an hour will allow it to firm up into a pipeable texture. However, if you don’t mind a softer texture, you don’t have to wait that long.
- If you’d prefer to reduce the sugar content, you can use a granulated alternative sweetener like allulose in place of some or all the sugar in the cupcake. You can also use stevia-sweetened white chocolate chips in place of regular white chocolate chips in the frosting.
- Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2-3 days. However, because the frosting contains yogurt, it shouldn’t be left out for more than 2 hours. You can store the frosting separately in the refrigerator and add to the cupcakes immediately before serving.
Nutrition
Calories: 212kcal