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
Scale
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.
