I’m sharing a Sweet Potato Cupcakes With Cream Cheese Frosting recipe that hides a surprising pantry ingredient you would never expect.

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I never thought mashed cooked sweet potato would play so nice in a cupcake, but it does. I call these Sweet Potato Cupcakes With Cream Cheese Frosting because the tang of cream cheese somehow wakes up the whole thing.

I tested different textures and kept coming back to the one that feels almost pillowy but still holds its shape, it surprises people every time. If you ever asked How To Use Sweet Potatoes when you dont want another casserole, this is a fun answer.

I promise its not just another fall treat, theres a twist youll want to taste.

Ingredients

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Sweet potato: Packed with fiber and vitamin A, adds moistness and natural sweetness.
All purpose flour: Gives structure and alot of carbs, makes batter thick and tender.
Unsalted butter: Adds richness and fat, helps keeps cupcakes tender and brown.
Brown sugar: Adds deep, caramel sweetness and moisture, not too cloying.
Eggs: Binders that add protein and lift, they helps set the crumb.
Cream cheese: Tangy, rich frosting base, brings creamy flavor and balances sweetness.
Cinnamon: Warm spice, boosts aroma and flavor, small pinch goes far.
Buttermilk: Adds tang and acidity, helps tenderize gluten for softer crumb.
Powdered sugar: Ultra fine sweetness for smooth frosting texture, dissolves easy.
Vanilla extract: Adds warm, round flavor, enhances other ingredients without overpowering.

Ingredient Quantities

1 cup mashed cooked sweet potato about 1 medium (packed)

2 cups all purpose flour (250 g)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsalted butter softened

1/4 cup vegetable oil

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

8 ounces cream cheese softened (for frosting)

1/2 cup unsalted butter softened (for frosting)

3 cups powdered sugar sifted (about 360 g, for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

1/2 teaspoon ground cinnamon (optional, for frosting)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups; have 1 cup mashed cooked sweet potato ready, packed.

2. Whisk together dry ingredients in a bowl: 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves. Set aside.

3. In a large bowl cream 1/2 cup unsalted butter (softened) with 1 cup granulated sugar and 1/2 cup packed light brown sugar until lighter in color; mix in 1/4 cup vegetable oil and the 1 cup mashed sweet potato until combined. Beat in 2 large eggs, one at a time, then 1 teaspoon vanilla extract. Don’t overmix. tiny lumps are fine.

4. Add the dry mix to the wet in batches, alternating with 1/2 cup buttermilk: start with about a third of the dry, then half the buttermilk, then more dry, the rest of the buttermilk, and finish with the remaining dry. Stir just until combined, avoid overworking the batter.

5. Portion batter into the prepared cups about 3/4 full (an ice cream scoop makes this easy and keeps sizes even). Bake at 350°F for about 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pan once halfway if your oven is hot on one side.

6. Cool cupcakes in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting. If you’re impatient chill them briefly so the frosting won’t melt.

7. Make the frosting: beat 8 ounces cream cheese (softened) with 1/2 cup unsalted butter (softened) until smooth. Gradually add 3 cups powdered sugar, then 1 teaspoon vanilla extract, a pinch of salt, and the optional 1/2 teaspoon ground cinnamon. Beat until fluffy and spreadable; if too thick add a teaspoon of milk, if too thin chill briefly.

8. Frost cooled cupcakes with a knife or piping bag, sprinkle a little cinnamon or chopped toasted pecans if you want. Store leftover cupcakes in the fridge because of the cream cheese frosting, they’ll keep 3 to 4 days; bring to room temp a bit before serving for best flavor.

Equipment Needed

1. 12-cup muffin tin and paper liners or nonstick spray (grease cups if you dont have liners)
2. Mixing bowls, one large and one medium
3. Electric mixer or a good hand whisk, a mixer just makes it faster
4. Measuring cups and spoons (or a kitchen scale for more accuracy)
5. Rubber spatula and a wooden spoon for mixing and scraping
6. Ice cream scoop or large spoon for even portioning
7. Cooling rack to cool cupcakes completely
8. Piping bag plus a small offset spatula or butter knife for spreading frosting
9. Toothpick for testing doneness and oven mitts for safety

FAQ

Q: Can I use canned sweet potato or pumpkin instead of cooking a fresh sweet potato?
A: Yes you can use canned sweet potato puree, just check there is no added sugar or spices. Pumpkin will work but the flavor is milder so you might want a bit more cinnamon or nutmeg.

Q: How should I cook and mash the sweet potato so cupcakes arent soggy?
A: Bake or roast the potato whole until very tender, scoop and mash, then let it cool and drain any excess liquid or blot with a paper towel. Microwaving works for speed but try to avoid extra watery puree.

Q: What can I use instead of buttermilk?
A: Make a quick buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 5 minutes. You can also thin plain yogurt or sour cream with a little milk.

Q: How long do these cupcakes take to bake and how do I know theyre done?
A: Bake at 350 F for about 18 to 22 minutes for standard cupcakes. Theyre done when a toothpick in the center comes out mostly clean with a few moist crumbs.

Q: Any tips for the cream cheese frosting to keep it smooth and not runny?
A: Use cream cheese and butter softened but not melted, sift the powdered sugar, and chill the frosting a little if its too soft. If it still seems loose add more powdered sugar a tablespoon at a time.

Q: Can I make these ahead or freeze them?
A: Yes. Unfrosted cupcakes freeze well up to 2 months, wrap individually. Thaw in the fridge overnight then frost. Frosted cupcakes keep in the fridge 3 to 4 days, bring to room temp before serving for best texture.

Sweet Potato Cupcakes Recipe Substitutions and Variations

1 cup mashed cooked sweet potato → canned pumpkin puree or mashed butternut squash, same volume. Pumpkin is the easiest swap, same texture and bake time, you might want a tiny bit more sugar if you like it sweeter.
2 cups all purpose flour → whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb, or a gluten free 1:1 flour blend (with xanthan gum) cup for cup. If you use regular whole wheat, consider replacing only half the flour or add 2 tbsp extra liquid so cupcakes dont get too heavy.
1/2 cup buttermilk → 1/2 cup milk + 1/2 tbsp lemon juice or white vinegar (let sit 5 minutes) or 1/2 cup plain yogurt thinned with a little milk. The acidity is important so the baking soda still reacts.
8 ounces cream cheese (for frosting) → mascarpone or Neufchatel 1:1, or a vegan cream cheese 1:1 if you want dairy free. Mascarpone is richer and less tangy, Neufchatel is slightly lighter, all work without changing amounts.

Pro Tips

– Roast the sweet potato instead of boiling when you can. Roasting concentrates the flavor and gives a drier mash so the batter isnt watery. If you must boil, press the mash between paper towels or a clean kitchen towel to pull out extra moisture before measuring or weighing it.

– Weigh the flour when possible (250 g) and if youre using cups, spoon the flour into the cup and level it off instead of scooping. When you add the dry mix to the wet, stop stirring as soon as the streaks disappear. Overmixing = dense chewy cupcakes.

– Use an ice cream scoop for even portions so all cupcakes bake the same time. Put the rack in the center of the oven, check with an oven thermometer if you can, and rotate the pan once if your oven runs hot on one side. Look for a toothpick with a few moist crumbs, not bone dry.

– Chill the cupcakes fully before frosting so the frosting doesnt melt. Sift the powdered sugar into the frosting to avoid grit, and add a tiny squeeze of lemon juice or a pinch more salt if the frosting tastes too sweet. Store in the fridge because of the cream cheese, but bring them back to room temp for 15 to 30 minutes before serving for best flavor.

Sweet Potato Cupcakes Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm sharing a Sweet Potato Cupcakes With Cream Cheese Frosting recipe that hides a surprising pantry ingredient you would never expect.

Servings

servings

Calories

573

kcal

Equipment: 1. 12-cup muffin tin and paper liners or nonstick spray (grease cups if you dont have liners)
2. Mixing bowls, one large and one medium
3. Electric mixer or a good hand whisk, a mixer just makes it faster
4. Measuring cups and spoons (or a kitchen scale for more accuracy)
5. Rubber spatula and a wooden spoon for mixing and scraping
6. Ice cream scoop or large spoon for even portioning
7. Cooling rack to cool cupcakes completely
8. Piping bag plus a small offset spatula or butter knife for spreading frosting
9. Toothpick for testing doneness and oven mitts for safety

Ingredients

1 cup mashed cooked sweet potato about 1 medium (packed)
2 cups all purpose flour (250 g)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter softened
1/4 cup vegetable oil
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
8 ounces cream cheese softened (for frosting)
1/2 cup unsalted butter softened (for frosting)
3 cups powdered sugar sifted (about 360 g, for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
1/2 teaspoon ground cinnamon (optional, for frosting)

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups; have 1 cup mashed cooked sweet potato ready, packed.
Whisk together dry ingredients in a bowl: 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves. Set aside.
In a large bowl cream 1/2 cup unsalted butter (softened) with 1 cup granulated sugar and 1/2 cup packed light brown sugar until lighter in color; mix in 1/4 cup vegetable oil and the 1 cup mashed sweet potato until combined. Beat in 2 large eggs, one at a time, then 1 teaspoon vanilla extract. Don't overmix. tiny lumps are fine.
Add the dry mix to the wet in batches, alternating with 1/2 cup buttermilk: start with about a third of the dry, then half the buttermilk, then more dry, the rest of the buttermilk, and finish with the remaining dry. Stir just until combined, avoid overworking the batter.
Portion batter into the prepared cups about 3/4 full (an ice cream scoop makes this easy and keeps sizes even). Bake at 350°F for about 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pan once halfway if your oven is hot on one side.
Cool cupcakes in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting. If you're impatient chill them briefly so the frosting won't melt.
Make the frosting: beat 8 ounces cream cheese (softened) with 1/2 cup unsalted butter (softened) until smooth. Gradually add 3 cups powdered sugar, then 1 teaspoon vanilla extract, a pinch of salt, and the optional 1/2 teaspoon ground cinnamon. Beat until fluffy and spreadable; if too thick add a teaspoon of milk, if too thin chill briefly.
Frost cooled cupcakes with a knife or piping bag, sprinkle a little cinnamon or chopped toasted pecans if you want. Store leftover cupcakes in the fridge because of the cream cheese frosting, they'll keep 3 to 4 days; bring to room temp a bit before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.