Sweet Potato Quinoa Flour Cupcakes

You guys, my head is literally spinning. Between work, the blog, and wedding planning, I feel like my mind is being pulled in a hundred different directions. It’s a good busy though so I can’t complain. I’m secretly just trying to justify the lack of creative story telling and step-by-step pictures around here.

Is it working?

The good news is, cupcakes.

Sweet Potato Cupcakes {made with healthy quinoa flour. gluten-free.}

Not just any cupcakes. Nooooohhooohoooo. Gluten-free cupcakes that are made with my favorite flour and without any starches or gums. Just all natural goodness right here folks.

Sweet Potato Cupcakes {made with healthy quinoa flour. gluten-free.}

Contrary to most gluten-free recipes, they have a light texture and are nice and moist. I’m sorry if you hate that word but it’s true, they’re moist, mmmkay?

I know these aren’t exactly Thanksgiving material or at least, I’ve never seen anyone serve cupcakes on Turkey Day, but I wouldn’t complain if they did. These cupcakes are rich with flavor and have a touch of spice that’s reminiscent of fall. Really, they would make a nice treat for any occasion this time of year.

Like a Friday night after work in your PJ’s, for example.

Sweet Potato Cupcakes {made with healthy quinoa flour. gluten-free.}

If you’re not a sweet potato fan, no worries, you can sub the puree out for pumpkin puree instead.

The cupcake batter is actually dairy-free but I topped them with a cream cheese icing which kind of killed that whole idea. However, you could easily replace it with vegan cream cheese if you wanted to avoid the dairy.

I actually made a similar {non gluten-free} version of these cupcakes earlier this year and while those did look a little prettier, the gluten-free version actually tastes just as good, if not better and that says a lot coming from me.  I’m picky about my cake.

Sweet Potato Quinoa Flour Cupcakes {gluten-free}

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 cupcakes


2 cups quinoa flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

2 large eggs

1 cup sweet potato puree (could also use pumpkin if preferred)

1/2 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1/4 cup unsweetened applesauce

1 tablespoon molasses

2 tablespoon melted coconut oil

Cream Cheese Icing

8 ounces reduced-fat cream cheese, softened

2 tablespoons Earth Balance (or butter)

1 cup powdered sugar (more if you prefer a sweeter icing)

1 teaspoon vanilla extract


  1. Start by preheating the oven to 375°F and line a muffin pan with paper liners. Lightly grease the inside of the liners with non-stick cooking spray.
  2. In a large bowl, sift together the quinoa flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, cloves, and nutmeg.
  3. In a separate medium bowl, separate the egg whites from the yolks then add the yolks to the bowl with the flour.
  4. Next, add the rest of the ingredients on the list (adding coconut oil last) and gently mix until just combined.
  5. Beat the egg whites until stiff, but not dry, then gently fold them into the batter until just combined. Careful not to over-stir.
  6. Using an ice cream scoop (or a spoon), spoon batter into the cupcake tin, filling each about 3/4 of the way full.
  7. Bake in the oven for 15-18 minutes (time may vary). You should be able to stick a toothpick or knife into the center and have it come out clean. Then allow them to cool while you prepare the icing.
  8. In a large bowl, combine Earth Balance (or butter), vanilla extract and cream cheese and beat until combined. Add 1/2 cup powdered sugar at a time and continue to beat until a fluffy icing has formed. If the icing is not thick enough after adding 1 cup of powdered sugar, you can add another 1/2 cup to thicken it more.
  9. Lastly, iced cool cupcakes and serve!


method adapted from my Dark Chocolate Quinoa Cupcakes


Sweet Potato Cupcakes {made with healthy quinoa flour. gluten-free.}




Have you ever tried to bake with quinoa flour?