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    Home » Recipes » cupcake recipes

    Sweet Potato Cupcakes

    This post may contain affiliate links.

    Sweet Potato Cupcakes are easy to make, makes the perfect tender cupcake, and is full of fall flavors! These cupcakes will be your new favorite fall treat!

    This post may contain Amazon or Thermoworks affiliate links. Please read my disclosure policy.

    sweet potato cupcake cut in half
    These cupcakes are a new fall favorite!
    Jump to Recipe Jump to Video Print Recipe

    I've been tempted to call these sweet potato pie cupcakes because they are so good and remind me of my tasty pie recipe!

    But instead of a marshmallow frosting I have topped these with my ultra smooth and delicious brown sugar buttercream.

    These cupcakes are a spin off of my pumpkin cupcakes and I really don't know which ones I prefer more!

    I’ve made these sweet potato cupcakes on several occasions and they are always a hit!

    Sweet Potato Cupcake Ingredients

    • Buttermilk
    • Sweet Potato Puree- canned or make your own!
    • Vanilla
    • Flour
    • Baking soda
    • Salt
    • Pie Spice
    • Cinnamon
    • Butter- I use unsalted.
    • White Sugar
    • Eggs plus an extra Yolk
    • Vegetable Oil
    sweet potato cupcake with frosting and cupcakes in background
    They turn out so pretty and are tasty too!

    How to make sweet potato cupcakes?

    • Whisk buttermilk, sweet potato puree, and vanilla in a bowl.
    • Mix together flour, baking soda, salt, cinnamon, and pumpkin spice in a different bowl.
    • Whisk butter and sugar together, then mix in eggs and yolk one at a time.
    • Mix in the oil, then fold in half the sweet potato mixture, half the flour mixture, and the repeat folding in the remaining mixtures.
    • Bake, cool, frost and enjoy!
    • sweet potato/buttermilk/vanilla mixture
    • dry ingredients mixed
    • mixed sugar and butter
    • adding egg yolk to batter
    • batter after mixing in oil
    • folding in dryingredients
    • folding in sweet potato mixture
    • batter fully mixed
    • cupcakes in tin before baking
    • cupcakes baked in tin
    • baked cupcake cut in half

    How to make these gluten free?


    Ingredients for gluten free cupcakes:

    • 1 ½ cup blanched almond flour
    • ½ cup tapioca flour/starch
    • ½ cup white sugar or coconut sugar
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp salt
    • 1 tsp cinnamon
    • 2 eggs at room temperature
    • ½ cup melted butter or coconut oil
    • 1 tsp vanilla
    • ⅔ cup sweet potato puree
    1. Preheat oven to 350°F
    2. Combine well in a large mixing bowl: almond flour, tapioca flour, coconut sugar, baking soda, baking powder, cinnamon, and salt.
    3. In a medium mixing bowl combine eggs, coconut oil, vanilla and sweet potato puree.
    4. Add the wet ingredients to the dry and mix until just combined.
    5. Use ice cream scoop to scoop even amounts of batter into lined cupcake pan.
    6. Bake for 14-16 minutes, until a toothpick inserted into the cupcakes comes out clean.
    7. Frost with your favorite frosting (I recommend my Brown Sugar Buttercream!)
    sweet potato cupcakes with fall decor
    Sprinkle with a little brown sugar for a fun addition!

    How to make sweet potato puree from scratch?

    To make sweet potato puree preheat oven to 425°F. Wash and dry a medium sized sweet potato.

    Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy.

    Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth. 

    How to frost these cupcakes?

    I used one batch of my brown sugar buttercream to frost these cupcakes. I used a Wilton 1m Tip and a piping bag.

    Start on the outer edge of the top of the cupcake and spiral in and around the cupcake.

    • starting to add frosting
    • make a circle around edge with frosting
    • complete circle and start spiraling with frosting
    • keep spirialing frosting
    • finish frosting cupcake

    With fall quickly approaching I just love making all these fun recipes! From my cream cheese pumpkin bread to my favorite pecan pie- I just can't get enough!

    sweet potato cupcake Pinterest pin
    Don't forget to pin this recipe!

    Watch how to make this recipe!

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    sweet potato cupcake featured image

    Sweet Potato Cupcakes

    Author: Lisa
    Sweet Potato Cupcakes are easy to make, makes the perfect tender cupcake, and is full of fall flavors! These cupcakes will be your new favorite fall treat!
    4.07 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 14 mins
    Total Time 24 mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes

    Ingredients
      

    • ½ cup buttermilk
    • 1 ½ cups sweet potato puree
    • 1 teaspoon vanilla
    • 1 ⅓ cups flour
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoon pumpkin pie spice
    • 1 ½ teaspoon cinnamon
    • ½ cup unsalted butter
    • 1 ¼ cup white sugar
    • 3 large eggs
    • 1 large egg yolk
    • ¼ cup vegetable oil
    • 1 batch Brown Sugar Buttercream

    Instructions
     

    • Preheat oven to 350°F and line a cupcake pan with cupcake liners.
    • In a small bowl whisk together buttermilk, sweet potato puree, and vanilla
      ½ cup buttermilk, 1 ½ cups sweet potato puree, 1 teaspoon vanilla
      sweet potato/buttermilk/vanilla mixture
    • In a separate bowl combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
      1 ⅓ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt, 2 teaspoon pumpkin pie spice, 1 ½ teaspoon cinnamon
      dry ingredients mixed
    • Using a stand mixer, mix sugar and butter until fluffy.
      ½ cup unsalted butter, 1 ¼ cup white sugar
      mixed sugar and butter
    • Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
      3 large eggs, 1 large egg yolk, ¼ cup vegetable oil
      batter after mixing in oil
    • Fold in ½ of the flour and then fold in ½ of the sweet potato mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
      folding in dryingredients
    • Scoop into lined cupcake tins. Bake for 14 minutes or until a toothpick inserted comes out clean.
      cupcakes in tin before baking
    • Once the cupcakes are done let them cool completely before frosting.
      cupcakes baked in tin
    • Frost and enjoy!
      finish frosting cupcake

    Notes

    Tips and Tricks
    • *To make sweet potato puree preheat oven to 425°F. Wash and dry a medium sized sweet potato. Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth. Alternatively you could use canned sweet potato or canned pumpkin for this recipe.
    • This recipe makes 24 cupcakes but if you want 12 just halve the ingredients. For ingredients that aren’t easily divided by two I recommend using ¾ cup flour, and 2 whole eggs and 1 egg yolk.
    • Looking for a great silicone spatula? Get the one I use here! 

    Nutrition

    Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 103mgPotassium: 109mgFiber: 1gSugar: 12gVitamin A: 3531IUVitamin C: 3mgCalcium: 21mgIron: 1mg
    Keyword sweet potato cupcakes, sweet potato pie cupcakes
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

    Post updated on 8/14/2021

    More cupcake recipes

    • Easy Peppermint Cupcakes
    • Snowball Cupcakes
    • Pumpkin Pie Cupcakes with Cream Cheese Frosting
    • Easy Halloween Cupcakes

    Reader Interactions

    Comments

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      Recipe Rating




    1. Winnie

      November 16, 2018 at 10:35 pm

      5 stars
      I made these with the sweet potato (left over from dinner) and they were delicious. I didn't have quite enough frosting so next time I'll make more. We'll be making these again this week because my kids are already asking for more! Thanks for a great recipe.

      Reply
      • Lisa

        November 17, 2018 at 1:16 am

        I am so glad you liked them! Yes, I've found if you frost the cupcakes with a large tip (like the 1M) it uses so much more frosting! However, more frosting is never a bad thing 😛

        Reply
    2. Jaime

      August 12, 2022 at 4:19 pm

      5 stars
      I'm using this recipe as a template for another, which I haven't made yet so I can't really comment on that, but I'm giving it five stars anyway because I'm in LOVE with the fact that you put the amounts of the ingredients in with the instructions so there's no need to keep scrolling back and forth. I can't tell you how much I appreciate that!

      Reply
      • Lisa

        August 17, 2022 at 3:48 pm

        Yay! So glad you like that! It's a feature I enjoy too and figure other do as well!

        Reply

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