This recipe will have you looking at cupcakes from a new perspective. Who knew eating healthy could be so delicious and fun to make. When I cook, I want easy and fast and these sweet potato cupcakes with ricotta frosting had my name written all over it. This is also a great snack for the kiddos and they will never know that they are eating healthy bites.   

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Total Time: 35 Min.    Prep Time: 14 min.    Cooking Time: 21 min.

Equipment: Muffin pan, muffin papers/cupcake liners, nonstick cooking spray 

Ingredients for cupcakes:

1 Cup pureed sweet potato

½ cup light brown sugar 

⅓ cup coconut oil, melted

2 large eggs

¼ cup filtered water

1 ½ tsp. Pure vanilla extract

1 ½  cups whole wheat flour

2 tsp. baking powder

1 ½ tsp. ground ginger

1 ½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. sea salt (or Himalayan salt)

Ingredients for frosting:

1 cup part-skim ricotta cheese 

¼ cup low-fat cream cheese, softened

¼ cup powdered sugar

1 ½ tsp. pure vanilla extract

1 dash sea salt (or Himalayan salt)

Instructions:

Preheat the oven to 350 degrees. While the oven is preheating, line a muffin with your liners of choice and lightly spray with the non-stick cooking spray. 

To make the cupcakes, add pureed sweet potato, brown sugar, coconut oil, eggs, water, and vanilla extract into a large mixing bowl; beat for 1 minute, or until well combined and it looks light in color. Set aside. 

In a separate bowl, add flower, baking soda, ginger, cinnamon, nutmeg, and salt; stir to combine.

Beat the sweet potato mixture; while beating, add a small amount of flour mixture; repeat with remaining flour mixture until fully incorporated. 

Once the steps above are complete it’s then time to divide the batter evenly among prepared muffin cups (approximately ¼ cup); bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Set aside to cool completely. 

While cupcakes bake, make the frosting by adding ricotta, cream cheese, powdered sugar, vanilla extract, and salt into a medium mixing bowl; beat until well combined. Cover and refrigerate until ready to use. 

Frost each cooled cupcake with approx. 1 Tbsp. frosting. 

Enjoy!

Recipe by beachbody.com