Delicious Sweet Potato Cupcakes Recipe
If you’re looking for a treat that’s cozy, irresistibly moist, and just plain fun to make, these Delicious Sweet Potato Cupcakes belong at the top of your baking list. Imagine all the tenderness of your favorite fall cake, but transformed into a cupcake bursting with real sweet potato, fragrant spices, and all wrapped up with a pillow of dreamy cream cheese frosting. There’s something special about baking with sweet potatoes; you get that lovely orange hue, a hit of natural sweetness, and a sneaky veggie boost that makes every bite a celebration. Bake them once, and you’ll want to share them at every gathering, holiday, or just when you need a pick-me-up!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Delicious Sweet Potato Cupcakes lies in a handful of everyday ingredients, each one playing a crucial role in flavor, softness, or the irresistible color. Here’s what you’ll gather before getting started—don’t worry, there’s nothing fussy here, just pure cupcake magic!
- Sweet potato: Gives the cupcakes their moist crumb and stunning color while adding lovely subtle sweetness to every bite.
- All-purpose flour: The perfect base, bringing structure without being too heavy.
- Baking powder & baking soda: Lends plenty of lift, keeping your cupcakes fluffy and light.
- Salt: Balances sweetness and brings out all the nuanced flavors.
- Ground cinnamon & nutmeg: These cozy spices bring out the very best in the sweet potato, making every bite fragrant and warming.
- Unsalted butter: Softened for a tender crumb and rich flavor—plus, it stars in that luscious frosting.
- Granulated & brown sugar: The perfect blend for sweetness and a little caramel depth, thanks to the brown sugar.
- Eggs: Essential for binding everything together and helping the cupcakes rise beautifully.
- Vanilla extract: Rounds everything out with its warm, sweet aroma.
- Buttermilk: Adds a slight tang and tenderizes the crumb, making the cupcakes ultra-moist.
- Cream cheese: The star of the frosting—smooth, tangy, and rich.
- Powdered sugar: Whips up into a fluffy frosting without any grittiness.
- Pinch of salt (in frosting): A little goes a long way to keep the frosting from veering into overly sweet territory.
How to Make Delicious Sweet Potato Cupcakes
Step 1: Prep the Oven and Pan
Kick things off by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with colorful paper liners. This little step ensures your Delicious Sweet Potato Cupcakes don’t stick, and those festive liners make them easy to share.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This not only evenly distributes the leaveners and spices, ensuring every cupcake rises high and tastes decadently aromatic, but it also helps avoid any pockets of dry ingredients in your finished batter.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is pale, fluffy, and inviting. This creaming step is what gives your cupcakes their optimal lightness and that classic bakery-style texture.
Step 4: Add the Eggs, Vanilla, and Sweet Potato
Beat in your eggs, one at a time, followed by a generous splash of vanilla extract. Then, mix in your mashed sweet potato until the batter is smooth and creamy – this is where the fun orange color and delicious moisture come in!
Step 5: Bring It All Together
Gradually add your dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, stirring gently until just combined. This keeps your cupcakes light and prevents overmixing, so they bake up soft and tender.
Step 6: Fill and Bake
Spoon the batter evenly into your prepared muffin cups, filling each about 3/4 full. Pop them in the oven and bake for 18–22 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool completely on a wire rack before you frost them (if you can wait!).
Step 7: Make the Cream Cheese Frosting
While cupcakes cool, beat softened cream cheese and butter together until smooth and billowy. Gradually add in the powdered sugar, vanilla extract, and pinch of salt, then whip until your frosting is fluffy and irresistible. You’ll want to dive in with a spoon, but try to save some for the cupcakes!
Step 8: Frost and Enjoy!
Using a piping bag for swirls or a good old offset spatula for generous dollops, adorn your fully cooled cupcakes with the cream cheese frosting. Now stand back and admire your batch of Delicious Sweet Potato Cupcakes—ready to steal the spotlight at any occasion.
How to Serve Delicious Sweet Potato Cupcakes
Garnishes
The crowning touch for Delicious Sweet Potato Cupcakes is as fun as it is flavorful! Sprinkle chopped toasted pecans or walnuts for crunch, grate a kiss of fresh nutmeg, or add a dusting of cinnamon right over the frosting. For a festive flourish, try edible gold dust or a swirl of honey for shine.
Side Dishes
Pairing your cupcakes with something fresh or creamy can make dessert feel extra special. Serve alongside fresh fruit salad, a dollop of whipped cream, or even some tangy Greek yogurt for an elegant but simple contrast to the rich cupcakes.
Creative Ways to Present
Let presentation match the joy inside! Display these cupcakes on a tiered cake stand for high tea vibes, or dress them up with festive cupcake wrappers and tiny toppers for holidays and birthdays. For autumn, place them in a basket adorned with leaves; in winter, try snowy sprinkles or sugared cranberries for a burst of color and cheer.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Delicious Sweet Potato Cupcakes left (no promises!), store them in an airtight container in the refrigerator. The cream cheese frosting keeps them fresh and luscious for up to four days. Let cupcakes rest at room temperature for about 20 minutes before serving so the flavors come alive.
Freezing
Planning ahead? These cupcakes freeze beautifully—just leave off the frosting until you’re ready to enjoy. Wrap each cupcake individually in plastic wrap and pop them into a freezer bag. Defrost overnight in the fridge, then frost and serve for treats that taste just as amazing as day one.
Reheating
Though Delicious Sweet Potato Cupcakes are best enjoyed at room temperature, if you love them a bit warm, you can very gently microwave an unfrosted cupcake for 10–15 seconds. Frost later so the creamy topping stays perfectly silky.
FAQs
Can I use canned sweet potato or yams for this recipe?
Absolutely! Make sure to use plain canned sweet potato or yams without added sugar or spices. Drain off any excess liquid, mash to a smooth consistency, and use as directed. It’s a great shortcut that still delivers on flavor and moisture.
Can these cupcakes be made gluten-free?
Yes, you can substitute your favorite 1-to-1 gluten-free all-purpose flour for the regular flour. The texture may be slightly different, but the Delicious Sweet Potato Cupcakes will still be moist and flavorful!
What other spices can I add for a holiday twist?
Feel free to get creative—ground ginger, cloves, or allspice work beautifully. Even a pinch of cardamom can make the flavors sing, especially in the cooler months.
Is it possible to make the frosting in advance?
Definitely! You can make the cream cheese frosting up to two days ahead. Store it covered in the refrigerator, and when you’re ready to use it, let it soften at room temperature, then whip it briefly to fluff it back up.
Can I make these cupcakes vegan?
With a few swaps—like vegan butter, dairy-free cream cheese, flax eggs, and plant-based milk with a splash of vinegar in place of buttermilk—Delicious Sweet Potato Cupcakes can be made fully plant-based. Just adjust bake times as needed; vegan batters may need a minute or two extra in the oven.
Final Thoughts
Whether you’re a longtime sweet potato fan or just discovering how delightful they can be in desserts, these Delicious Sweet Potato Cupcakes are sure to become a cherished favorite. They’re simple enough for everyday baking and special enough for any celebration—so preheat that oven and start making cupcake memories!
Print
Delicious Sweet Potato Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these moist and flavorful Sweet Potato Cupcakes topped with a rich cream cheese frosting. Perfect for fall gatherings or holiday celebrations!
Ingredients
Cupcakes:
- 1 cup cooked and mashed sweet potato (about 1 medium)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugars: In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, vanilla extract, and sweet potato.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean. Cool before frosting.
- Prepare Frosting: Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt. Frost cupcakes and serve.
Notes
- You can add chopped pecans or walnuts for texture.
- For a holiday twist, add ginger or cloves.
- Cupcakes store well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
