Description
These Delicious Sweet Potato Cupcakes are a moist and flavorful treat perfect for fall and holiday celebrations. Packed with warm spices like cinnamon, nutmeg, and ginger, these cupcakes feature a creamy and tangy cream cheese frosting that complements the naturally sweet mashed sweet potatoes. Ideal for gatherings or a cozy dessert, they bring a delightful twist to traditional cupcakes with a comforting and rich texture.
Ingredients
Scale
Cupcakes
- 1 1/2 cups mashed cooked sweet potato, cooled
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes with an electric mixer.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract and the cooled mashed sweet potato until evenly combined.
- Combine wet and dry: Add the dry ingredients to the wet mixture in batches, alternating with the whole milk. Mix gently after each addition just until the batter is combined and smooth, avoiding overmixing to maintain cupcake tenderness.
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Place the pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely in the pan on a wire rack before frosting.
- Prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract and continue beating until the frosting is smooth. Add 1 to 2 tablespoons of milk as needed to reach a spreadable consistency.
- Frost and serve: Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting and serve.
Notes
- For a richer flavor, roast or bake the sweet potatoes instead of boiling them before mashing.
- Add chopped pecans or walnuts to the batter or sprinkle some cinnamon on top of the frosted cupcakes for extra texture and warmth.
- Store leftover cupcakes in the refrigerator due to the cream cheese frosting to keep them fresh.
