Sweetpotato Ice Cream Cone Cupcakes

Recipe created by Chrissy Carroll from Snacking in Sneakers Who’s ready for summertime fun?! These sweetpotato ice cream cone cupcakes are a unique mashup of fall flavors and summer nostalgia. A wholesome sweetpotato cake batter is baked right into the cone, then topped with frosting to resemble a classic ice cream dessert. This recipe has less added sugar and more protein than your standard cupcakes, but still tastes indulgent. Great for summer BBQs or 4th of July parties – and showcases just how versatile sweetpotatoes can be.

Servings:

Calories: 262kcal

Ingredients

For the Cupcakes:

1 cup sweetpotato puree from 2 North Carolina sweetpotatoes; see notes
⅓ cup olive oil
⅓ cup maple syrup
⅓ cup plain almond milk or any milk
2 large eggs
2 teaspoons vanilla extract
1 ¼ cup oat flour
1 ¼ cup almond flour
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
18 ice cream cones with a flat bottom

For the Frosting (*optional, feel free to use your favorite frosting):

8 ounces Neufchâtel cream cheese softened (sometimes labeled “light” cream cheese)
4 tablespoons butter softened
½ cup vanilla whey protein powder about 1 ½ scoops of most protein powders
½ cup powdered sugar
1 tablespoon plain Greek yogurt more as needed; see instructions
1 teaspoon vanilla extract

Instructions

Start by preparing the frosting. In the bowl of a stand mixer with a whisk attachment (or using a standard bowl and a hand mixer), combine the Neufchâtel cream cheese, butter, protein powder, powdered sugar, yogurt, and vanilla. Whisk on low to start, then increase speed to high until frosting is light and fluffy. Place in the fridge while you make the cupcakes.
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the sweetpotato puree, olive oil, maple syrup, almond milk, eggs, and vanilla extract until well combined.
In another mixing bowl, combine the oat flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Stir until well combined.
Add the dry ingredients to the wet ingredients and stir until combined.
Place the ice cream cones standing up in the wells of a muffin tin. Fill each with cupcake batter until about ¾ full, or until around the first ridge of the cone. (You will likely need to work in batches depending on the size of your oven and number of muffin tins).
Bake at 350 degrees F for 20-24 minutes, or until a toothpick pulls out clean from the center of a cupcake (some moist crumbs are fine). Let cool completely.
Pipe or spread on the frosting, and enjoy! (If the frosting is too thick to pipe, add another tablespoon of Greek yogurt and whisk again with a mixer until it reaches the right consistency.)

Notes

To make the sweetpotato puree for this recipe, peel and chop two large sweetpotatoes.

Place those in a pot and cover with water. Bring that to a boil over high heat, then continue to cook for about 15 minutes, until fork tender. Drain them, let cool for a few minutes, then carefully puree in a mini food processor or blender. Chill for at least 15 minutes before using in this recipe.

This makes enough frosting to pipe swirls onto half the cupcakes and spread a lighter layer on the other half. If you want all the cupcakes to have big swirls, make a double batch of frosting to ensure you have enough.

Store leftover frosted cupcakes (or leftover frosting) in the refrigerator for up to 4 days. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days for best texture. Note that the ice cream cone will get softer each day.

If you want a traditional frosting instead of this protein-boosted option, you can use 8 oz Neufchâtel cream cheese, ½ cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract.

Nutrition Facts

Sweetpotato Ice Cream Cone Cupcakes

Amount per Serving

Calories

262

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

214

Potassium

158

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3272

Vitamin C

Calcium

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition