Delicious and healthy gluten-free cupcakes

Are you running out of after-school snack ideas or, like us, need a little something to cheer up a rainy day? These tasty sweet potato and cinnamon cupcakes may be just the thing you’re looking for. They’re gluten and dairy free, easy to make, portable, filling and satisfy sweet cravings.

The cakes were originally made by my daughters at school. They have something called ‘The Art of Hospitality’ at their school. It’s where they learn to make and share food with others and the kids really love creating the different foods. I am quite impressed with the range of ingredients they use as its a great way to get fussier eaters to try new things.

Although the recipes are classified by the school as healthy, I always like to substitute certain fats, flours and sugars – making them more aligned with my views on nutrition. These cupcakes are no exception. My girls were so proud when they brought them home, still warm, and I must admit they tasted delicious. A quick glance over the ingredients and we got to work over the weekend recreating them but keeping the flavour, general sweetness and moistness intact.

We used buckwheat flour instead of regular white flour to make them gluten free but also buckwheat is high in flavonoids, the antioxidant minerals copper and manganese plus magnesium. We switched inflammatory vegetable oils for olive oil that can withstand the heat from the oven and for the sweetener we used a combination of xylitol and coconut sugar. This combination has far less impact on blood sugar levels than refined sugar.

Yes, there is still sugar in the recipe but also spices such as cinnamon that supports healthy blood sugar levels and the protein and fat from the eggs and oils help to slow the rate at which the sugar is released. I have been offering the kids these cupcakes as an after school snack this week; they’re portable, filling, satisfy sweet cravings and we know exactly what is in them.

Another plus point is that these cakes are a great way to sneak in another vegetable. There is quite a lot of sweet potato in the recipe. You can’t taste it but the soft potato is what makes the cakes so deliciously moist.

Sweet potato and cinnamon cupcakes

A delicious and filling healthier cupcake that is so easy to make and is the perfect after school snack. 

Servings 16 cupcakes

Ingredients

  • 225 g sweet potato
  • 225 g buckwheat flour
  • 1 ½ tsp baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 180 mls olive oil
  • 50 mls buttermilk
  • 3 large eggs
  • 200 g coconut sugar and/or xylitol

Instructions

  1. Preheat the oven to 180 degrees Celsius. Pierce the skin of the sweet potatoes and place on a baking tray. Bake in the oven for about an hour, until soft. Reduce the oven temperature to 170 degrees.
  2. In a large bow combine the flour, baking powder, bicarobonate of soda, and spices and mix.
  3. Scoop out the flesh of the sweet potato and in another bowl, whisk with the oil, buttermilk and sugar until a smooth puree forms. Add the eggs slowly, beating well.
  4. Combine the wet ingredients with the dry and gently fold together.
  5. Pour the mixture either into individual cupcake cups or into a lined loaf tin.
  6. Place in the oven. If using a loaf tin, cooking time is about one hour – or until a skewer comes out cleanly. Reduce cooking time for cupcakes to about 25 minutes until a deep golden brown.

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