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.
For another Thanksgiving Cupcake try my Pumpkin Spice Butterscotch 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!
Why You’ll Love This Recipe
- Easy To Make. With my step by step photos and instructions, you’ll have no trouble making this recipe.
- Great For Holidays. This cupcake recipe is perfect for your Holiday dessert tables.
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What You’ll Need
Here are the ingredients you’ll need to make sweet potato cupcakes at home. See the recipe card located at the bottom of the page for full details and instructions.
- All-Purpose Flour- Flour is the main dry ingredient in the cupcake recipe.
- Baking Powder- Baking powder helps the cupcakes rise during baking.
- Salt- I generally use kosher salt in my recipes, use your favorite variety.
- Ground Cinnamon- Ground cinnamon adds the spice to the cupcakes.
- Granulated Sugar- This fine white sugar gives the cupcakes their sweetness.
- Sweet Potato Puree- Find sweet potato puree in the baking section of the grocery store near the canned pumpkin.
- Egg- For consistency I use large eggs in my cooking and baking.
- Buttermilk- Find buttermilk in the dairy section of the grocery store. Do not substitute.
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.