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!
Servings: 24 cupcakes
Calories: 150kcal
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!
Video
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: 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