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Sweet Potato Cupcakes with Marshmallow Cream Frosting


Serving size: 44g

85 cals
3.5g fat
148mg sodium
12.5g carbs
1.6g fiber
.7g sugar
1.8g fiber


1/2 cup milk of choice
1/2 cup sweet potato puree
2 1/2 tsp pure vanilla extract
3 1/2 tbsp vegetable oil or melted coconut oil (35g)
1 tbsp apple cider vinegar or white vinegar
1 cup spelt flour or all-purpose flour (Or sub 1 cup Bob’s gf flour plus 1/2 tsp xanthan gum)
1/2 tsp plus 1/8 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup brown sugar, coconut sugar, or xylitol
pinch pure stevia extract, or 1 extra tbsp sugar of choice

Marshmallow Frosting: (For a coconut-free alternative, simply use something like Ricemellow Crème as your frosting instead.)

1 can full-fat coconut milk or coconut cream
pinch pure stevia, or 2-3 tbsp powdered sugar
1/2 tsp marshmallow extract (such as this)



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