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).
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!)