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.

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

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.

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

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.

Creamy and dreamy 🙂

Add some cinnamon to the frosting.

Spread frosting over your cooled 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 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12

Calories: 131kcal

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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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