sweet potato cupcake recipe

Written ByJenny Smyth Posted on
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The Best sweet potato cupcake recipe

This sweet potato cupcake recipe is a game-changer in my household. I discovered it a few years ago, and it has become a staple for any occasion.

My kids love it, and I love how easy it is to make. The combination of sweet potatoes, spices, and cream cheese frosting is a match made in heaven.

I’ve made it for family gatherings, potlucks, and even as a dessert for my son’s birthday party. It’s always a hit, and I never have to worry about running out of ingredients or having leftovers that go to waste.

The best part is that it’s relatively healthy compared to traditional cupcakes. The sweet potatoes add natural sweetness, and the spices give it a warm, comforting flavor.

Plus, it’s easy to customize with different toppings or mix-ins, so you can make it your own. I’ve tried making it with different types of sugar, like honey or maple syrup, and even adding some chopped nuts or seeds for extra texture.

It’s amazing how something so simple can be so versatile and delicious.

Sweet Potato Cupcakes with Cream Cheese Frosting

4.9 from 1607 votes

These sweet potato cupcakes are moist, flavorful, and topped with a tangy cream cheese frosting. They are perfect for a festive fall treat.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed sweet potato
1/2 cup buttermilk

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy.
5Beat in the eggs, one at a time, then stir in the vanilla extract.
6Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
7Mix just until combined.
8Fold in the mashed sweet potato.
9Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
10Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11While the cupcakes are baking, prepare the frosting.
12In a large bowl, beat together cream cheese and butter until smooth.
13Gradually add the powdered sugar, mixing well.
14Add the vanilla extract and a pinch of salt, and beat until light and fluffy.
15Allow the cupcakes to cool completely in the pan on a wire rack.
16Once cooled, frost the cupcakes with the cream cheese frosting.
17Serve immediately, or store in an airtight container in the refrigerator until ready to serve.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Oven

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: For a smoother frosting, ensure the cream cheese and butter are at room temperature before beating. You can also add a pinch of pumpkin pie spice to the cupcake batter for extra flavor.

Watch Video Of How Sweet Potato Cupcakes with Cream Cheese Frosting Works

I love serving these sweet potato cupcakes at family gatherings or as a dessert for special occasions.

They’re easy to make ahead of time and store in an airtight container until you’re ready to serve.

If you’re looking for ways to reheat them without drying out the frosting, try microwaving individual cupcakes for 10-15 seconds or baking them in the oven at 350°F (175°C) for 5-7 minutes until warmed through.

❓ Frequently Asked Questions About Sweet Potato Cupcakes with Cream Cheese Frosting

Q: What type of sweet potatoes should I use for this recipe?

I recommend using regular-sized sweet potatoes for this recipe. They’ll yield the right amount of flesh for the cupcakes without making them too dense.

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