Sweet Potato Cupcakes

I love this sweet potato cakes recipe. It tastes like a mix between carrot cake and banana bread (just to give you an idea how delicious it is). Personally, I eat it as a dessert or for breakfast, because it's not too sweet.

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Really delicious and simple to do!

Prep : 20 min

Cooking : 30 min

Servings : for 6 persons



  • 1 cup (210 g) packed brown sugar

  • 3/4 cup (180 ml) vegetable oil (I used olive oil)

  • 1/2 cup (125 mL) applesauce

  • 1 tsp (5 ml) lemon juice

  • 2 cups (200 g) sweet potato, grated

  • 1/2 cup (125 ml) vegetable milk (I used nature soy milk)

  • 2 cups (300 g) flour

  • 1 tsp (5 ml) salt

  • 1 tsp (5 ml) baking powder

  • 1 tsp (5 ml) baking soda

  • 1/2 tsp (2.5 mL) ground cinnamon

  • 1/2 cup (60 g) walnuts, chopped


  1. Preheat the oven to 375F (190 C).

  2. Line 12 muffin cups with paper trays or oil them. For my part, I oiled small square and rectangular Pyrex dishes.

  3. In a large bowl, whisk brown sugar, oil and applesauce for 2 minutes.

  4. Add lemon juice, sweet potato and milk. Mix well.

  5. In another bowl, combine flour, salt, baking powder, baking soda, cinnamon and nuts.

  6. Add the dry ingredients to the large bowl by mixing with a spoon.

  7. Spread the dough in the dishes or muffin cups.

  8. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

  9. Unmould and let cool before eating.


Recipe from the cooking book la Cuisine de Jean-Philippe, ses 100 meilleures recettes véganes