Sweet Potato Cupcakes

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These sweet potato cupcakes are soft, moist, and warmly spiced, with the flavor of sweet potatoes shining through every bite. Each cupcake is topped with fluffy marshmallow frosting for a taste of fall in every bite.

While I am a huge fan of potatoes in general, I am not such a fan of sweet potatoes.  Over the last ten years or so I’ve learned to eat them in different dishes and have actually started enjoying them. 

What are sweet potatoes?

Sweet potatoes are a type of root vegetable with a naturally sweet flavor and a starchy texture.
They come in a variety of colors with the most common one being orange, and are covered in a thin, edible skin. They can also be purple or white.

One dish that I have been making with sweet potatoes a lot is Balsamic Roasted Brussels Sprouts and Sweet Potatoes.  When J was little I made him sweet potato and apple puree. Every now and again I enjoy Sweet Potato Fries.  

I recently learned that when used in baked good sweet potato tastes a lot like pumpkin.  I made this Sweet Potato Haupia and it was really well received.  I decided I needed to find another dessert to make with this vegetable. 

I thought about making sweet potato cupcakes because I could put warm spices in the batter and they would taste similar to pumpkin cupcakes though a bit sweeter.  

Then I had to think about the frosting.  Initially I was just going to do a buttercream but because marshmallows are so popular on sweet potatoes I decided to go with an easy marshmallow frosting instead. 

Why you will love Sweet Potato Cupcakes:

You’ll love sweet potato cupcakes because they blend warm spices with the sweetness of tender sweet potatoes.   Then the cupcakes are topped off with the fluffy marshmallow frosting which is similar in flavor to the classic sweet potato casserole that everyone loves. 

Ingredients:

• sweet potato puree (or you can mash your own sweet potatoes)
• whole milk (or plant based milk if you prefer)
• vanilla extract
• vinegar
• vegetable oil
• all purpose flour
• granulated sugar
• cinnamon
• all spice (optional or you can use nutmeg)
• salt
• baking powder
• baking soda

To make the cupcakes preheat the oven to 350 degrees.  Line a muffin tin with cupcake liners.  In a large bowl combine the sweet potato puree, milk, vanilla, vinegar, and oil.  Whisk to combine and let sit for 5 minutes. 

Add the flour, sugar, cinnamon, allspice, salt, baking soda, and baking powder to the wet ingredients and mix well to form a thick batter.   Use a 4 tablespoon cookie scoop and scoop the batter into the prepared muffin tin. 

Bake for 20 minutes then cool completely on a wire rack.   Frost with marshmallow frosting. 

I wasn’t sure about these cupcakes but I really ended up liking them.   They were a little more dense then my traditional cupcakes but they had a lot of warm spice flavor along with hints of sweet potato and sweetness.  The marshmallow frosting was fluffy and perfect on top. 

I’ve seen some people toast the marshmallow frosting which I did not do but you could if you wanted to get fancy.   I think it would give the cupcakes a nice, smoky flavor. 

Can I use a different frosting?

You can certainly use a regular buttercream or chocolate frosting if you prefer.  A swiss meringue frosting might be nice too since it’s so light and fluffy.  

Overall I thought these were the perfect cupcakes for fall and would be great at a holiday gathering or just as a treat once the weather gets cooler.

you’ve tried my Sweet Potato Cupcakes or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Sweet Potato Cupcakes

Warm and spiced sweet potato cupcakes are topped with a marshmallow buttercream frosting.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 1 dozen

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 Large cookie scoop
• 1 muffin tin
• 1 Wire Cooling Rack

Ingredients

For the cupcakes:

• 1/2 cup sweet potato puree
• 1/2 cup whole milk
• 2 teaspoons vanilla
• 1 Tablespoon white vinegar
• 1/4 cup vegetable oil
• 1 1/4 cup all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

For the frosting:

• 1/2 cup mini marshmallows
• 1/2 cup butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2-3 Tablespoons milk

Instructions

• Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
• In a large bowl whisk together the sweet potato puree, milk, vanilla, vinegar, and vegetable oil. Set aside for 5 minutes.
• In a medium bowl combine the flour, sugar, salt, baking powder, baking soda, cinnamon, and allspice.
• Pour the dry ingredients into the wet ingredients and mix until a thick batter forms.
• Using a large cookie scoop, scoop the batter into the prepared muffin tin.
• Bake for 20 minutes. Remove from the oven and then transfer to a wire cooling rack to cool completely.
• To make the frosting place the marshmallows in a microwave safe bowl. Heat for 15 seconds, remove and stir. Heat for another 15 seconds, remove and stir. Do this until the marshmallows are completely melted.
• Place the melted marshmallows and butter in a large bowl and use a hand mixer on medium speed to blend together. Add in the powdered sugar, vanilla, and milk and beat until smooth. You may need to add additional milk to reach desired consistency.
• Pipe the frosting onto the cupcakes.

Notes

Recipe adapted from Chocolate Covered Katie. 

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