Sweet & Fluffy Sweet Potato Cupcakes (Flourless Delight!)
Homemade Healthy & Delicious Flourless Sweet Potato Cupcakes Recipe
Introducing the sweet potato cupcakes that are slightly chewy on the outside and incredibly soft on the inside, bringing pure happiness to your taste buds. This is a magical recipe that transforms plain sweet potatoes into a sweet and fragrant dessert! The natural sweetness of freshly steamed sweet potatoes combined with the rich flavors of butter and cream creates a treat loved by everyone, young and old. Plus, they’re flourless, making them a healthier option! They’re perfect for kids’ snacks or as your own special dessert when you need a little pick-me-up.
Cupcake Batter Ingredients- 350g Sweet Potato (steamed until soft)
- 20g Sugar (adjust to taste)
- 15g Honey (for sweetness and shine)
- 15g Butter (softened at room temperature)
- 2 Egg Yolks (use fresh eggs)
- 50ml Heavy Cream (milk can be substituted, but cream adds richer flavor)
- 15g Sweetened Condensed Milk (adds a smooth sweetness)
- 1g Vanilla Extract or Vanilla Flavoring (enhances aroma)
Glaze (for topping)- 1 Egg Yolk (to brush on top for a golden sheen)
- 1 Egg Yolk (to brush on top for a golden sheen)
Cooking Instructions
Step 1
First, prepare the star of our cupcakes: 350g of sweet potato. Steam it until very tender. Gather the other ingredients: 15g of honey for sweetness, 50ml of heavy cream for creaminess, 15g of sweetened condensed milk, 20g of sugar for balanced sweetness, 1g of vanilla flavoring for a lovely aroma, 15g of butter for richness, and 2 egg yolks to bind the batter.
Step 2
While the steamed sweet potato is still warm, peel it and place it in a bowl. Mash it thoroughly until smooth. It’s important to mash it as finely as possible, without any lumps, for a smooth texture.
Step 3
Add the 15g of softened butter and 20g of sugar to the mashed sweet potato. Mix them together, then microwave for about 1 minute to help the butter and sugar melt completely. Be careful not to over-microwave.
Step 4
After microwaving, add the remaining ingredients – honey, heavy cream, sweetened condensed milk, vanilla flavoring, and the 2 egg yolks – to the sweet potato mixture. Stir everything together until well combined and you have a smooth batter.
Step 5
Pass the batter through a coarse sieve. This step is crucial for ensuring a perfectly smooth and lump-free cupcake texture. Sifting will make a noticeable difference in the final result.
Step 6
Fit a piping bag with a star tip and fill it with the sweet potato batter. Pipe the batter generously into cupcake liners or muffin cups. Aim for a slightly domed top, which will give the cupcakes a beautiful shape once baked.
Step 7
Using a pastry brush, gently coat the top of each piped cupcake with the remaining 1 egg yolk. This glaze will create a beautiful golden-brown, appetizing sheen on the cupcakes after baking.
Step 8
Bake in a preheated oven at 200°C (390°F) for 12 to 15 minutes. Baking time may vary depending on your oven, so keep an eye on them. They are ready when the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying these delightful treats!
