Cupcakes? Don't mind if we do. These portable little desserts are a crowd pleaser and taste pretty amazing too. Save some room after your big Thanksgiving Dinner for a bite or two of these Sweet Potato Cupcakes.


¾ cup sweet potato puree

1/3 cup milk (of choice)

1 tsp apple cider vinegar

1/3 cup fresh orange juice

Zest 1 orange

1/2 cup sunflower (or other neutral) oil

1 tsp vanilla extract (or ½ tsp vanilla powder)

¾ cup Anita’s Organic Cane Sugar

1 ½ cups Anita’s Organic All Purpose White Flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1tsp cinnamon

½ tsp pumpkin spice

Print Recipe


Pre-heat the oven to 350F and line a 12-cup muffin tray with baking cups.

In a large bowl mix together the sweet potato puree, milk, apple cider vinegar, orange juice, orange zest, oil, vanilla extract and cane sugar.

In a medium size bowl sift together the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt then stir everything together.

Add the dry mixture to the wet and mix until just combined. Pour 1/4 cup of batter into each muffin cup and bake in the oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the cupcakes to cool in the tray for 10 minutes before transferring them to a cooling rack. Once fully cooled decorate with the cream cheese frosting. Keep refrigerated until ready to serve.

Makes 12 to 14 cupcakes.

Cream Cheese Frosting

½ cup butter (non-dairy or regular)

8oz cream cheese (non-dairy or regular)

4 cups Anita’s Organic Icing Sugar

Zest 2 oranges

Zest 1 lemon

1 tsp vanilla extract

Place all the frosting ingredients into mixer and whisk until smooth, soft and fluffy. Keep refrigerated until required.

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