Matcha Sweet Potato Frosting atop Gluten-free Cupcakes

I’ve been experimenting for a while to make a frosting that does not have a ton of sugar or food coloring. After several tries, this is what I came up with, and it’s a winner! The cupcakes that the frosting sits on are pretty good, too!

These delightful treats are made without any processed sugar and topped with a matcha frosting made with sweet potatoes. So, they are not only fabulously yummy, but also contain good fiber and antioxidants.

Japanese Sweet Potatoes vs. “Regular” Sweet Potatoes
For this recipe, it is important to get the right kind of sweet potatoes. While the traditional garnet or jewel sweet potatoes are wonderful, the Japanese variety (Beni Azuma) with white flesh and a starchier texture is ideal for making this frosting. The higher starch content will ensure that the frosting stays nice and firm, and the neutral color ensures that the color of the matcha stays jade-green.

Ingredients
Yields: 12 cupcakes

For the cupcakes:

1-1/2 cups (6 oz.) almond flour
1 cup (6 oz.) Bob’s 1 to 1 Gluten-Free blend (or similar)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon stevia powder (green and natural option)
Pinch of sea salt
3 (1-1/2 oz) Tablespoons coconut oil
1 cup coconut milk
1 Tablespoon lemon juice
1/4 cup maple syrup
1 teaspoon vanilla extract

For the Sweet Potato Frosting:

4 oz. butter (at room temperature)
4 oz. Japanese sweet potato, cooked by boiling in water with the skin on until tender
3 Tablespoons maple syrup
1 Tablespoon matcha powder (ceremonial grade is best)

Directions for cupcakes

1. Combine all the dry ingredients in a medium bowl and mix well using a whisk or fork.
2. Heat the coconut oil in a small pan until just melted.
Allow to cool for about 5 minutes.
3. Slowly pour the wet ingredients into the dry by first adding about 1/3 of the wet mixture, mixing well, and then repeating until a thick batter is formed.
4. Preheat oven to 350°F.
Line 12 cupcake wells with unbleached baking cups, and fill each chamber
evenly with about a ¼ of the batter.

(The batter should reach just to the top of each cup.)
5. Bake for 25 minutes, or until the top is slightly brown and an inserted tooth pick comes out clean.

For the Frosting:
1. Place the cooked sweet potato, and butter into a processor and pulse a few times.
2. Then add in the maple syrup and matcha powder.
4. Mix in the processor until well blended and creamy.
(Note: If the frosting looks “broken” or lumpy, keep blending to disperse the butter evenly. Once the butter is incorporated, the frosting will become smooth and creamy.)
5. Spoon into a piping bag fitted with a star tip and pipe onto the cooled cupcakes.

* Regular butter can be substituted for Earth Balance if you want to make this a vegan option.