There is something truly magical about the cozy warmth of autumn captured in a bite, and this Sweet Potato Cupcakes Recipe does just that. These cupcakes meld the naturally sweet, velvety flavor of mashed sweet potatoes with a blend of fragrant spices and just the right touch of sweetness, resulting in a dessert that’s both comforting and delightfully moist. Whether you’re baking for a family gathering or simply craving a seasonal treat, this recipe offers an easy yet impressive way to showcase sweet potatoes beyond the usual sides. Get ready to fill your kitchen with irresistible aromas and enjoy a dessert that feels like a warm hug on a cool day.
Ingredients You’ll Need
The ingredients for this Sweet Potato Cupcakes Recipe are wonderfully simple but each one plays a crucial role in achieving the perfect texture and flavor. From the tender sweetness of the mashed sweet potatoes to the aromatic spices that bring depth, every component contributes to making these cupcakes irresistibly moist and fragrant.
- 1 cup mashed cooked sweet potato: Provides natural sweetness and moisture, making these cupcakes tender and rich.
- 1 ¼ cups all-purpose flour: The base that gives structure while keeping the cupcakes light and fluffy.
- 1 teaspoon baking powder: Helps the cupcakes rise and become airy.
- ½ teaspoon baking soda: Works together with baking powder to create the perfect lift.
- ½ teaspoon salt: Balances sweetness and enhances the overall flavors.
- 1 teaspoon ground cinnamon: Adds warm spice that complements the sweet potato perfectly.
- ½ teaspoon ground nutmeg: Brings a cozy, slightly nutty flavor that deepens the taste.
- ¼ teaspoon ground ginger: Introduces a subtle kick of zing to brighten the cupcake.
- ½ cup brown sugar: Infuses natural molasses flavor for deeper sweetness.
- ¼ cup granulated sugar: Balances sweetness without overpowering.
- ½ cup vegetable oil: Keeps the cupcakes moist and tender without heaviness.
- 2 large eggs: Bind everything together and give structure.
- 1 teaspoon vanilla extract: Adds a sweet, aromatic depth.
- ¼ cup milk (any kind): Lightens the batter and keeps it smooth and easy to work with.
How to Make Sweet Potato Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with cupcake liners. Getting this step right ensures your cupcakes bake evenly and come out effortlessly when ready.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combination of dry ingredients will create the perfect spiced base that harmonizes beautifully with the sweet potato.
Step 3: Combine Wet Ingredients
In a large bowl, mix the mashed sweet potato with both brown and granulated sugars along with the vegetable oil. Stir until well combined, then add the eggs and vanilla extract, mixing until the batter is smooth. This step infuses the batter with moisture and natural sweetness.
Step 4: Bring It All Together
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix gently and just until combined—overmixing can make your cupcakes tough, so take it slow and watch that batter come together beautifully.
Step 5: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about three-quarters full to give them room to rise. Bake between 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Optional Cream Cheese Frosting
While the cupcakes cool, whip up a simple cream cheese frosting by beating softened cream cheese and unsalted butter until smooth. Add powdered sugar and vanilla extract, then beat until fluffy and light. This frosting adds a luscious, tangy counterpoint that pairs beautifully with the sweet spice of the cupcakes.
How to Serve Sweet Potato Cupcakes Recipe
Garnishes
To elevate your cupcakes and add texture, consider sprinkling chopped toasted pecans or a dash of cinnamon on top of the frosting. These little touches offer crunch and a fantastic aroma that make each bite even more delightful.
Side Dishes
Pair these cupcakes with a warm cup of chai tea or a spiced latte to accentuate the autumnal flavors. If serving at a gathering, fresh fruit or a light fruit compote can balance the sweetness while adding freshness to your dessert spread.
Creative Ways to Present
For a fun twist, serve your Sweet Potato Cupcakes Recipe in individual mini mason jars for a rustic look, or pipe the frosting in elegant swirls and top with candied ginger or caramel drizzle. These presentation ideas turn simple cupcakes into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Cupcakes keep well in an airtight container at room temperature for up to 2 days. If kept in the refrigerator, especially with cream cheese frosting, they can last about 4 to 5 days while maintaining freshness.
Freezing
You can freeze these cupcakes either frosted or unfrosted. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw overnight in the refrigerator for the best texture.
Reheating
For a freshly baked feel, warm your cupcakes in a microwave for 10 to 15 seconds or in an oven at 300°F for about 5 minutes. Avoid overheating to keep the cupcakes moist and the frosting intact.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Canned sweet potatoes can be a convenient substitute for fresh sweet potatoes. Just make sure to drain any excess liquid and mash them well before adding to the batter.
Is there a way to make this recipe gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend that matches 1-to-1 cup substitution. Keep in mind that texture might vary slightly, but the flavor will remain delicious.
Can I make these cupcakes dairy-free?
Yes! Substitute the milk with any plant-based milk like almond or oat milk, and for the frosting, use dairy-free cream cheese and margarine to keep it vegan-friendly.
What is the best way to ensure these cupcakes stay moist?
Leaving the vegetable oil in the recipe is key for moisture. Also, avoid overbaking by checking with a toothpick a few minutes before the minimum time.
Can I add other mix-ins to the batter?
Definitely! Chopped nuts, raisins, or even mini chocolate chips can be folded into the batter to add extra flavor and texture that complement the sweet potatoes.
Final Thoughts
This Sweet Potato Cupcakes Recipe is a true celebration of cozy flavors and comforting textures that shine bright in any season but especially in the cooler months. They bring together the familiar and the special in a way that’s easy to make and impossible to resist. So grab your sweet potatoes, preheat that oven, and get ready to enjoy one of the warmest, most satisfying treats you’ll make all year.
Print
Sweet Potato Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Sweet Potato Cupcakes, perfect for a cozy fall dessert. Made with mashed sweet potatoes and warm spices like cinnamon, nutmeg, and ginger, these cupcakes are topped with a creamy, luscious cream cheese frosting, making them a festive treat that’s easy to whip up for any occasion.
Ingredients
Cupcakes
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk (any kind)
Optional Cream Cheese Frosting
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large bowl, mix the mashed sweet potato, brown sugar, granulated sugar, and vegetable oil until well combined. Then, add the eggs and vanilla extract, mixing until the batter is smooth.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined to avoid overmixing, which can make cupcakes tough.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when done.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: For the optional cream cheese frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Frost Cupcakes: Once fully cooled, generously frost the cupcakes with the cream cheese frosting. Optionally, top with chopped pecans or a sprinkle of cinnamon for extra flavor and texture.
Notes
- These cupcakes are ideal for fall and holiday gatherings due to their warm spices and sweet potato base.
- Use leftover mashed sweet potatoes or canned sweet potato puree for convenience.
- For added texture and flavor, consider topping with chopped pecans or a light sprinkle of cinnamon.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Milk type can be substituted with dairy-free alternatives if desired.
