These easy Sweet Potato Cupcakes have so much Fall flavor they’re the perfect Thanksgiving dessert idea! Moist sweet potato cupcakes that are spiced just right and topped with homemade cream cheese frosting.
Easy Sweet Potato Cupcakes
If you’ve never had a sweet potato cupcake, I’m about to make your day! I have to be honest, I am not the first to run over to the sweet potato casserole at the Thanksgiving table, however in cupcake form…..they are the bomb, lol! Sweet, cinnamon-y and very festive indeed. They are soft, moist and perfectly frosted with a cinnamon sugar cream cheese frosting. Did I mention this is a one bowl recipe?! Love!
For another Thanksgiving Cupcake try my Pumpkin Spice Butterscotch Cupcakes. Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Sweet Potato Cupcakes
- Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.
- In a large bowl add the flour, baking powder, salt, cinnamon, sugar, sweet potato, egg, and buttermilk. Mix until well combined, about 15 to 30 seconds with a large spoon. Fill prepared muffin cups 3/4 full with batter.
- Bake for 20-25 minutes until cooked through. Let cool completely.
Line the muffin tins and fill 3/4 way full. You will bake these at 350 degrees F. for 20-25 minutes, they smell incredible while baking! Test doneness with a toothpick poked in the center.
While the cupcakes are baking, prepare your frosting. Cream your cream cheese and butter until nice and creamy. Make sure they are both room temperature, makes all the difference in the world.
How To Make Cream Cheese Frosting
- To prepare frosting, place butter and cream cheese into a mixing bowl, beating until creamy and smooth. Slowly add powdered sugar until you get the consistency you desire….between 3 and 4 cups. Stir in cinnamon then frost over cupcakes.
Creamy and dreamy 🙂
Add some cinnamon to the frosting.
Spread frosting over your cooled cupcakes.
Sweet Potato Cupcakes with Cinnamon Sugar Cream Cheese Frosting
Ingredients
- 3/4 cup all purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 cup canned sweet potato puree
- 1 large egg
- 3/4 cup buttermilk
- 4 tablespoons softened cream cheese
- 4 tablespoons softened unsalted butter
- 3 to 4 cups powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.
- In a large bowl add the flour, baking powder, salt, cinnamon, sugar, sweet potato, egg, and buttermilk. Mix until well combined, about 15 to 30 seconds with a large spoon. Fill prepared muffin cups 3/4 full with batter.
- Bake for 20-25 minutes until cooked through. Let cool completely.
- To prepare frosting, place butter and cream cheese into a mixing bowl, beating until creamy and smooth. Slowly add powdered sugar until you get the consistency you desire....between 3 and 4 cups. Stir in cinnamon then frost over cupcakes.
Nutrition
Pin Sweet Potato Cupcakes With Cream Cheese Frosting
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i dont think that i can make it like this anyway in my lifetime 🙁 it is saddening but i will do try all my best. thank you for teaching.
Could I try this with a box mix and a can of sweet potato like the pumpkin devil food cake or?
Hi everyone! I made these this weekend and they were awesome! They got seriously stuck in the liners though, so next time I’m just going to grease the pan.
Also, we didn’t have puree at Kroger here in Cincinnati, but I was able to find these ‘vacuum sealed’ cooked sweet potatos. The can seemed like it was from 1950, but they tasted fine and the puree worked great.
I Just made these and although they are yummy, I had the same problem as Kellie….they really didn’t want to come out of the liners. Half of the cupcake ended u staying behind 🙁 Which is a bummer because now I won’t be able to use them at a family gathering…If I do make them again I’ll be sure to spray the liners…
I was just about to comment on the sticking issue too. 🙁 I also had to double the frosting, but everything tasted great!
These cupcakes look great Jenny! I love sweet potatoes in baked goods. Have a wonderful Thanksgiving with your family. xxoo
Making these tonight. I cant wait for the kids to dive into these tomorrow. 🙂 I love your site…thanks for all the recipes! 🙂
I love this idea! I am definitely going to make these but with pumpkin puree instead!
I just saw an idea on Janae’s blog and immediately thought of you, I know you will love this idea!
You bake chocolate chip cookies on the back of a muffin pan and use it as a bowl for icecream! So creative, right! Here’s how Janae did it: http://www.hungryrunnergirl.com/2011/11/a-day-late-and-sugars-effect-on-the-body.html
Can you make these with cooked and mashed sweet potatoes instead of using the can variety? I bet that would be great for my mom. She loves sweet potatoes in any way, so I will need to make these for her. Thanks.
Amazing as always. I haven’t made a single thing off your blog we didn’t like. Thanks for this amazing site. Best of luck to you in your move and have a wonderful Thanksgiving.
These look so good but I made them this afternoon and they seem to have sunken in the middle while cooling. Haven’t tasted them yet but any idea what I did wrong? Followed the recipe exactly.
Me too! I just made them today….also, my cake seems to have stuck to the liner…..What did I do wrong?
Trying spraying the liners for the sticking part. I’m going to remake this to check specifics.
Valerie, We did a little testing today and we suggest to try using foil liners or spray the paper liners. Adjust the baking time a little longer which should help with avoiding the sunken look. Good luck. 🙂
Thank you for the advice! I will try that next time! I also could not find sweet potato purée….so I used baby food! Lol