My little girl is having a birthday very soon, so we’ve been trying out lots of cakes to find the right one for her big day. This one, which is made with a delicious (and nutritious) combination of roasted sweet potato, apples, and oats, is a serious contender.
I made this cake recently and shared it with a group of friends and their kids. Everyone ate it and they actually thought it was carrot cake, which was a pretty big compliment. It’s moist, delicate, and yet substantial with a creamy cream cheese frosting. It also happens to be naturally sweetened and gluten-free (without requiring any special flours).
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It was delicious on the day we made it and even better served cold the next day. Check out the full recipe for the Sweet Potato Apple Cake in a guest post over on Small Fry.
Do you think this recipe could work with cupcakes?
I think it would, though I’ve never tried it so I can’t say definitively if the baking time would change. I would fill the cups 3/4 full and start checking for doneness, looking for a cake tester to come out clean when inserted into the center, at 20 minutes. They should bake in about the same amount of time as the 8-inch cakes, though go by the cake tester to be sure. (But it’s a good idea and I’m going to have to try them as cupcakes soon!)