Sweet Potato Cupcakes with Cinnamon Sugar Cream Cheese Frosting

5 from 2 votes

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.

Sweet Potato Cupcakes

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.

Sweet Potato Cupcakes

How To Make Sweet Potato Cupcakes

  1. Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.
  2. 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.
  3. Bake for 20-25 minutes until cooked through. Let cool completely.

Sweet Potato Cupcakes

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.

Sweet Potato Cupcakes

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

  1. 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.

Sweet Potato Cupcakes

Creamy and dreamy 🙂

Sweet Potato Cupcakes

Add some cinnamon to the frosting.

Sweet Potato Cupcakes

Spread frosting over your cooled cupcakes.

Sweet Potato Cupcakes

sweet potato cupcakes
5 from 2 votes

Sweet Potato Cupcakes with Cinnamon Sugar Cream Cheese Frosting

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.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 12
Calories: 131kcal
Print Pin Rate

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

Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 118mg | Sugar: 9g | Vitamin A: 1345IU | Vitamin C: 1.2mg | Calcium: 50mg | Iron: 0.5mg
Keywords: sweet potato cupcakes, sweet potato dessert, thanksgiving dessert idea

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64 Responses
  1. bloxorz

    i dont think that i can make it like this anyway in my lifetime ๐Ÿ™ it is saddening but i will do try all my best. thank you for teaching.

  2. Kellie

    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.

    1. Tara

      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 ๐Ÿ™ 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…

      1. Kelly

        I was just about to comment on the sticking issue too. ๐Ÿ™ I also had to double the frosting, but everything tasted great!

  3. Cathleen

    Making these tonight. I cant wait for the kids to dive into these tomorrow. ๐Ÿ™‚ I love your site…thanks for all the recipes! ๐Ÿ™‚

  4. Memoria

    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.

  5. Christine

    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.

  6. Pamela D

    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.

      1. Jenny

        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. ๐Ÿ™‚

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