Sweet Potato Red Velvet Cupcakes

  • Prep Time:
  • Start to Finish:
  • Servings: 24 cupcakes


1 cup Green Giant™ Fresh Diced Sweet Potatoes (from 32 oz package)
2 1/3 cups gluten-free flour
1/2 cup unsweetened baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 3/4 cups sugar
3 eggs
1 1/2 tsp vanilla
1 bottle (1 oz) red food color
1 cup buttermilk
2 Tbsp apple cider vinegar
1 cup white vanilla baking chips


  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular size muffin cups. In 1-quart saucepan, cook sweet potatoes and 1/2 cup water covered over medium heat 6-8 minutes or until potatoes are tender; drain. Mash with potato masher or fork until smooth.
  2. Meanwhile, in medium bowl, mix flour, cocoa, baking soda and salt; set aside. In large bowl, beat butter, sugar, sweet potatoes, eggs, vanilla and food color with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Mix buttermilk and vinegar. Add half of the flour mixture to sweet potato mixture; mix until combined. Add half of the buttermilk mixture, mixing until just combined. Scrape bowl; repeat with remaining flour and buttermilk mixtures. Stir in white vanilla baking chips. Divide batter evenly among muffin cups, filling about three-fourths full.
  3. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack.