How to make Vegan Sweet Potato Cupcakes recipe

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These vegan sweet potato cupcakes are a delicious and unique twist on a classic dessert. The sweet potato adds a subtle sweetness and a creamy texture to the cupcakes, while the vegan ingredients make them a healthier option. The cupcakes are topped with a vegan cream cheese frosting that adds a hint of tanginess to the sweet potato flavor. These cupcakes are perfect for any occasion, and are sure to be a hit with vegans and non-vegans alike. Enjoy!


Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the vegan butter and sugar until light and fluffy. Add the mashed sweet potato and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in two batches, alternating with the almond milk. Mix until just combined.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat together the vegan cream cheese and vegan butter until light and fluffy. Add the powdered sugar and mix until combined.
Frost the cooled cupcakes and enjoy!

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