Sweetpotato Ice Cream Cone Cupcakes
These sweetpotato ice cream cone cupcakes are a nostalgic handheld dessert with all the best fall flavors!
Servings 18 cupcakes
Calories 255kcal
Ingredients
For the cupcakes:
- 1 cup sweetpotato puree (from 2 North Carolina sweetpotatoes; see notes)
- ⅓ cup olive oil
- ⅓ cup maple syrup
- ⅓ cup plain almond milk (or any milk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cup oat flour
- 1 ¼ cup almond flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 18 ice cream cones (with a flat bottom)
For the protein-boosted frosting (optional, feel free to use your favorite frosting):
- 8 ounces Neufchâtel cream cheese, softened (sometimes labeled “light” cream cheese)
- 4 tablespoons butter, softened
- ½ cup vanilla whey protein powder (about 1 ½ scoops of most protein powders)
- ½ cup powdered sugar
- 1 tablespoon plain Greek yogurt (more as needed; see instructions)
- 1 teaspoon vanilla extract
Instructions
- Start by preparing the frosting. In the bowl of a stand mixer with a whisk attachment (or using a standard bowl and a hand mixer), combine the Neufchâtel cream cheese, butter, protein powder, powdered sugar, yogurt, and vanilla. Whisk on low to start, then increase speed to high until frosting is light and fluffy. Place in the fridge while you make the cupcakes.
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the sweetpotato puree, olive oil, maple syrup, almond milk, eggs, and vanilla extract until well combined.
- In another mixing bowl, combine the oat flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Stir until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Place the ice cream cones standing up in the wells of a muffin tin. Fill each with cupcake batter until about ¾ full, or until around the first ridge of the cone. (You will likely need to work in batches depending on the size of your oven and number of muffin tins).
- Bake at 350 degrees F for 20-24 minutes, or until a toothpick pulls out clean from the center of a cupcake (some moist crumbs are fine). Let cool completely.
- Pipe or spread on the frosting, and enjoy! (If the frosting is too thick to pipe, add another tablespoon of Greek yogurt and whisk again with a mixer until it reaches the right consistency.)
Notes
- To make the sweetpotato puree for this recipe, peel and chop two large sweetpotatoes. Place those in a pot and cover with water. Bring that to a boil over high heat, then continue to cook for about 15 minutes, until fork tender. Drain them, let cool for a few minutes, then carefully puree in a mini food processor or blender. Chill for at least 15 minutes before using in this recipe.
- This makes enough frosting to pipe swirls onto half the cupcakes and spread a light layer on the other half. If you want all the cupcakes to have big swirls, I recommend making a double batch of frosting.
- Store leftover frosted cupcakes in the refrigerator. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days for best texture. Note that the ice cream cone will get softer each day.
- If you want a traditional frosting instead of this protein-boosted option, you can use 8 oz Neufchâtel cream cheese, ½ cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract.
Nutrition
Calories: 255kcal