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Sweet Potato Cupcakes

5 from 31 votes

Full of spiced cinnamon and sweet potato flavor, these marshmallow frosted sweet potato cupcakes are like Thanksgiving dessert in a cupcake!

Sweet Potato Cupcakes

Fluffy sweet potato cupcakes

Soft, moist, and absolutely delightful, you really cannot go wrong with these homemade frosted sweet potato cupcakes.

They are also a great option for Friendsgiving dinners, because the cupcakes are easy to transport, and guests absolutely love them!

If you wish to take it one step further and stuff the cupcakes with marshmallow fluff or cranberry jelly after baking, by all means go ahead.

Readers also love this Crustless Pumpkin Pie

Step by step recipe video

Above, watch the sweet potato cupcake recipe video

Marshmallow Frosting Sweet Potato Cupcakes

Sweet potato cupcake ingredients

The recipe calls for sweet potato, cinnamon, pure vanilla extract, milk of choice or water, flour, oil, vinegar, sugar, salt, baking soda, baking powder, and ground ginger.

For oil free cupcakes, replace the oil in the recipe with an equal amount of additional sweet potato puree, Greek yogurt, or milk of choice.

The cupcakes work with spelt flour or loosely measured white flour or gluten free all purpose flour. I have not tried using almond flour, coconut flour, rice flour, or whole wheat flour here and cannot recommend those.

Vinegar and baking soda cause the cupcake to rise, much like in the popular volcano science experiment. So no eggs are required.

For vegan sweet potato cupcakes, simply use water or your favorite plant based milk.

If you’re looking for flourless cupcakes, try these Keto Chocolate Cupcakes.

Thanksgiving Cupcakes

What type of sweet potatoes?

The recipe works with pretty much any variety of sweet potato or yam, including jewel, garnet, purple, white, and Japanese sweet potatoes.

You can use roasted sweet potato puree (here’s how to cook sweet potatoes) or canned sweet potato puree, which should be available near the pumpkin at many regular grocery stores and health food stores.

And if you wish to substitute canned pumpkin or butternut squash puree, that is fine too. Of course, they will not be sweet potato cupcakes anymore!

Cupcakes With White Icing

How to make sweet potato cupcakes

Start by whisking the sweet potato puree, water, vanilla extract, vinegar, and optional oil in a large mixing bowl.

Let this sit for ten minutes, while you preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with nine liners.

Stir all remaining ingredients into the large bowl to form a cupcake batter. Scoop the batter into the prepared liners, going about two thirds of the way up.

Bake for eighteen minutes on the oven’s center rack. Then let cool before frosting.

If you can wait, I like to refrigerate the healthy sweet potato cupcakes overnight, very loosely covered. The liners peel off easily the next day, and there’s no risk of the frosting melting upon hitting a warm cupcake.

You can make mini sweet potato cupcakes in you prefer. Decrease the baking time to nine minutes and bake the cupcakes in lined mini muffin tins.

The recipe was adapted from my Pumpkin Cupcakes and Pumpkin Muffins

Vegan Sweet Potato Cupcake Recipe

Marshmallow Frosting

Feel free to frost the cupcakes in any way your heart desires.

Try cream cheese frosting, softened almond butter, coconut butter, chocolate or vanilla frosting, or a simple dusting of powdered sugar.

I topped the cupcakes with the following homemade marshmallow buttercream icing:

Using beaters or a stand mixer, whip the following until it turns into a thick buttercream frosting: 1 cup butter or plant based butter, 3 cups powdered sugar or erythritol, 1 tsp pure vanilla extract, and 1/8 tsp marshmallow extract.

Homemade Sweet Potato Cupcake Recipe
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Sweet Potato Cupcakes

These sweet potato cupcakes are packed with cinnamon spice and sweet potato flavor.
Cook Time 18 minutes
Total Time 18 minutes
Yield 9 cupcakes
5 from 31 votes

Ingredients

  • 1/2 cup sweet potato puree
  • 1/2 cup water or milk of choice
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp white vinegar or cider vinegar
  • 3 tbsp oil or additional sweet potato puree
  • 1 cup flour (spelt, white, or gf all purpose)
  • 1/2 cup sugar or coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • optional 1/2 tsp ground ginger

Instructions

  • To make sweet potato cupcakes, preheat the oven to 350 F. Line a cupcake tin. Whisk first 5 ingredients, and let sit at least 10 minutes. You can sift remaining ingredients in a separate bowl while you wait or add them to the first bowl after time is up, then stir to form a batter. Scoop into the liners, about 2/3 of the way up. Bake 18 minutes, then let cool. These taste even better the next day, and the liners peel off easily after a day as well.
    View Nutrition Facts

Notes

Use leftover sweet potato to make Sweet Potato Brownies.
 

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Published on November 20, 2022

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87 Comments

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  1. Linda Stockle says

    5 stars
    Very good! Dense but not to sweet. Good flavor. I added more marshmallow extract to my frosting about a half teaspoon. Suggest you taste it to determine how you would like it. Great recipe. Thanks.

  2. Merdin says

    Could I use canned yams for this recipe? I couldn’t find canned pureed sweet potatoes. I’ll buy sweet potatoes and boil them if I need to. Thanks

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5 from 31 votes (24 ratings without comment)

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