Sweet Potato Cupcakes
These sweet potato cupcakes are soft, moist, and perfectly spiced, then topped with a fluffy marshmallow frosting for a fun twist on a classic festive flavor. Easy to make and kid-approved, they’re the cozy dessert version of sweet potato casserole that you’ll love all fall and holiday season long.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Sweet potato cupcakes are one of those desserts that just brim with coziness in every bite.
Better yet?
They’re surprisingly simple to whip up at home.
And the results are peak festive flavor.
We’re talking warming spices offset by the natural sweetness of the sweet potato.
The whole thing gives you moist cupcakes with a soft tender crumb that gets topped with a cloud of marshmallow fluff.
They are special enough to share with friends, family, or anyone who loves a good seasonal treat.
Ingredients
To make these you’ll need:
- Butter– Unsalted butter you’ve browned on the stove top
- Flour– All purpose
- Leaveners– Baking powder and baking soda
- Salt– To balance the flour
- Spices– Cinnamon, nutmeg, and ginger
- Oil– Vegetable or canola
- Eggs– Room temperature
- Brown sugar– Light brown so it’s not too molasses flavored. Pack it in.
- Vanilla extract– Real vanilla is best
- Sweet potato puree– 1 medium sweet potato pureed
- Topping– Marshmallow fluff and mini marshmallows
How to Make
Making sweet potato cupcakes is pretty similar to making other cupcakes with the exeption of browning the butter and cooking the sweet potatoes first.
To make these, start by browning the butter by melting it in a small saucepan over medium heat and stirring it until it turns golden brown with a nutty aroma.
Once it turns golden brown and nutty, remove it from the heat and set it aside to cool slightly.
Then whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
Set the dry ingredients aside.
In a separate, large mixing bowl, whisk together the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree until smooth.
Then gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix the ingredients.
Divide the batter evenly among a 12 cup cupcake pan lined with cupcake liners, filling each about ¾ full.
Bake the sweet potato cupcakes for 22–25 minutes in a 350°F (175°C), or until a toothpick inserted in the center comes out clean.
Let them cool completely.
Once they cool, spoon a dollop of marshmallow fluff on top of the each cupcake, then top mini marshmallows in a single layer so they stay in place.
Use a butane torch to gently toast the marshmallows until golden brown.
Enjoy!
Storing
Store sweet potato cupcakes in an air tight container in the fridge for up to 4 days.
Do not leave them on your counter or the fluff will get sticky.
Prior to enjoying them again, let them sit out on the counter for about 20 minutes to soften back up.
Tips and Tricks
- Bake the sweet potato in a 400 degree oven for 45 to 60 minutes prior to making the cupcakes so it is easy to puree.
- Let the baked sweet potato cool prior to making the cupcakes.
- Don’t over mix the cupcake batter. For a light crumb just combine the ingredients. Overmixing can lead to denser cupcakes.
- For a little extra garnish, you can top each cupcake with a pecan half.
Other Cupcake Recipes
Sweet potato cupcakes turn everyone’s favorite holiday side dish into a delicious dessert.
Make them and enjoy!
Looking for other cupcake recipes?
Try these:
If you’ve tried these SWEET POTATO CUPCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sweet Potato Cupcakes
Ingredients
For The Cupcakes
- 1 cup unsalted butter browned
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable or canola oil
- 2 large eggs room temperature
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree 1 medium sweet potato
For The Topping
- Marshmallow Fluff
- Mini marshmallows
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcakes liners, and set aside.
- In a small saucepan, melt the butter over medium heat and whisk often until it turns golden brown with a nutty aroma. Set aside to cool slightly.1 cup unsalted butter
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger
- In a large mixing bowl, whisk together the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree until smooth.½ cup vegetable or canola oil, 2 large eggs, ¾ cup light brown sugar, packed, 1 teaspoon vanilla extract, 1 cup sweet potato puree
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the batter evenly among cupcake liners, filling each about ¾ full. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Once cooled, place a spoonful of marshmallow fluff on top of the each cupcake, then top mini marshmallows in a single layer so they stay in place.Marshmallow Fluff, Mini marshmallows
- Use a butane torch to gently toast the marshmallows until golden brown, mimicking a sweet potato casserole topping.
- Serve and enjoy!
Notes
- Bake the sweet potato in a 400 degree oven for 45 to 60 minutes prior to making the cupcakes so it is easy to puree.
- Let the baked sweet potato cool prior to making the cupcakes.
- Don't over mix the cupcake batter. For a light crumb just combine the ingredients. Overmixing can lead to denser cupcakes.
- For a little extra garnish, you can top each cupcake with a pecan half.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
