Sweet Potato Cornbread Cupcakes with Whipped Cream

Sweet Potato Cornbread Cupcakes with Whipped Cream

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Sweet Potato Cornbread Cupcakes with Whipped Cream | MarlaMeridith.com

It’s the perfect time of year to serve cornbread ~  like all the time. These little cupcakes are irresistible, especially when topped with chocolate & vanilla whipped cream.

Having guests over for Thanksgiving? Great! Serve up a bunch of these Sweet Potato Cornbread Cupcakes with Whipped Cream for breakfast, brunch or snacks.

Sweet Potato Cornbread Cupcakes with Whipped Cream | MarlaMeridith.com

Recently I posted these Gluten Free Cranberry Cornbread Muffins, which go great response!

Gluten Free Cranberry Cornbread Muffins | MarlaMeridith.com

Last fall I posted this Maple Cheddar Skillet Cornbread ~ another winner!

With homemade Cranberry Whipped Cream & Cranberry Sauce even better…

Maple Cheddar Skillet Cornbread | MarlaMeridith.com

I named these “cupcakes” but they could  have been muffins.

Sweet Potato Cornbread Cupcakes with Whipped Cream | MarlaMeridith.com

I’m not really sure the difference ~ but these are healthy, whole food muffins with whipped cream frosting that look like cupcakes. So that is why I called them cupcakes.

Does that make any sense?

Sweet Potato Cornbread Cupcakes with Whipped Cream | MarlaMeridith.com

Had a blast taking photos of these. You can probably tell.

Sweet Potato Cornbread Cupcakes with Whipped Cream | MarlaMeridith.com

Tiny pom pons made it even more fun!

Enjoy your cupcakes & your week!!

Sweet Potato Cornbread Cupcakes with Whipped Cream | MarlaMeridith.com

Sweet Potato Cornbread Cupcakes with Whipped Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 30 Mini Muffins

Sweet Potato Cornbread Cupcakes with Whipped Cream

Ingredients

  • 1 cup (132 g) Fine Ground Corn Meal
  • 1 cup (110 g) Oat Flour
  • 1/2 teaspoon fine Sea Salt
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1 cup (256 g) Sweet Potato Puree (unsweetened)
  • 1 cup (240 ml) Milk (any kind unsweetened)
  • 1/2 cup Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1 large Egg, whisked
  • Topping
  • Fresh Whipped Cream (Chocolate & Vanilla) for topping
  • or Vegan Coconut Whipped Cream

Method

  • Pre heat oven to 375 degrees F with the rack in the middle. Line or spray mini muffin pans with cooking spray. Whisk together dry ingredients in a bowl. In another bowl combine wet ingredients. Combine all to form a smooth batter. Spoon batter into muffin cups. Bake for about 12 minutes or until a wooden skewer comes out virtually crumb free. Let muffins cool.
  • Prepare whipped cream. Whip it thick so you can pipe it. Put whipped cream in piping bags & decorate the muffins.
https://marlameridith.com/sweet-potato-cornbread-muffins-with-whipped-cream-recipe/

Cupcake Recipe Links Coming Soon…

22 Responses to Sweet Potato Cornbread Cupcakes with Whipped Cream

  1. Made these today with pumpkin instead of sweet potato. Very easy to make and they are moist and yummy! I wasn’t sure what the texture was going to be like with the cornmeal and the oat flour, but it is not gritty. They were just sweet enough to eat as muffins rather than cupcakes. I think they’ll be so yummy in the morning with some butter on top! My 5 y.o. helped me make them and he loved our creation. It made 12 regular-sized muffins plus 3 mini muffins.

    • Oh how I love all of this. Your use of pumpkin (a great swap) and that your 5 year old helped out too! Yes, I agree these are not too sweet & can be enjoyed any time of the day.

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