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!
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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
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!
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
- Preheat oven to 350°F
- Combine well in a large mixing bowl: almond flour, tapioca flour, coconut sugar, baking soda, baking powder, cinnamon, and salt.
- In a medium mixing bowl combine eggs, coconut oil, vanilla and sweet potato puree.
- Add the wet ingredients to the dry and mix until just combined.
- Use ice cream scoop to scoop even amounts of batter into lined cupcake pan.
- Bake for 14-16 minutes, until a toothpick inserted into the cupcakes comes out clean.
- Frost with your favorite frosting (I recommend my Brown Sugar Buttercream!)
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.
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!
Watch how to make this recipe!
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Sweet Potato 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 vanilla½ cup buttermilk, 1 ½ cups sweet potato puree, 1 teaspoon vanilla
- 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
- Using a stand mixer, mix sugar and butter until fluffy.½ cup unsalted butter, 1 ¼ cup white sugar
- 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
- 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.
- Scoop into lined cupcake tins. Bake for 14 minutes or until a toothpick inserted comes out clean.
- Once the cupcakes are done let them cool completely before frosting.
- Frost and enjoy!
Notes
- *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
Post updated on 8/14/2021
Winnie
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.
Lisa
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 😛