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sweet potato cupcake featured image

Sweet Potato Cupcakes

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24 cupcakes
Calories 150kcal
Author Lisa


  • 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


  • 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



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! 


Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3531IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg