If you’re craving a dessert that feels like a warm hug on a plate, look no further than this Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe. These cupcakes capture the cozy essence of autumn with tender, moist sweet potato-infused batter, perfectly spiced with cinnamon, nutmeg, and ginger. Topped with a dreamy cinnamon cream cheese frosting, they effortlessly balance sweetness and spice, making every bite absolutely irresistible. Whether you’re baking for a festive occasion or simply treating yourself, this recipe is a true celebration of comforting flavors that will brighten any day.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role, keeping things simple yet delivering wonderful texture, flavor, and those signature autumnal colors you want in a sweet potato dessert. Here’s what you’ll need to make these cupcakes truly shine.
- All-purpose flour: The foundation for a tender and fluffy cupcake crumb.
- Baking powder and baking soda: These leavening agents ensure the cupcakes rise beautifully and stay light.
- Salt: To enhance all the sweet and spicy flavors in the batter.
- Ground cinnamon, nutmeg, and ginger: The classic fall spices that bring warmth and depth.
- Unsalted butter: Adds rich moisture and a silky texture both in the cupcakes and the frosting.
- Light brown sugar: Brings a subtle molasses note that complements the sweet potato perfectly.
- Large eggs: Provide structure and help everything bind beautifully.
- Vanilla extract: Gives a lovely natural sweetness and aromatic lift.
- Mashed cooked sweet potato: The star ingredient – it adds moisture, natural sweetness, and that gorgeous orange hue.
- Buttermilk: For tender crumb and delicate tang that balances the sweetness.
- Chopped pecans (optional): Add a delightful crunch and nutty flavor.
- Cream cheese: Essential for the luscious frosting with just the right tang.
- Powdered sugar: Sweetens and thickens the frosting to a smooth finish.
How to Make Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare Your Ingredients and Oven
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. This sets the stage for perfectly sized cupcakes with no sticking or mess. Meanwhile, gather all your ingredients for easy access – having everything ready will make the process seamless and fun.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of spices gives the cupcakes their signature cozy flavor and works with the leavening agents to deliver lightness and rise.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and light brown sugar until the mixture becomes light and fluffy. This step incorporates air into the batter, essential for tender cupcakes.
Step 4: Add Eggs, Vanilla, and Sweet Potato
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract and the mashed cooked sweet potato, which will lend a beautiful moistness and natural sweetness to the cupcakes.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture in batches, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter which keeps the cupcakes light and tender. If using, gently fold in the chopped pecans for an added crunch.
Step 6: Bake the Cupcakes
Divide the batter evenly among the paper liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. This ensures a perfectly cooked crumb that is neither too dry nor underdone.
Step 7: Prepare the Cinnamon Cream Cheese Frosting
While the cupcakes cool completely, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, beating until the frosting is light and fluffy. The cinnamon adds just a hint of spice to balance the sweetness wonderfully.
Step 8: Frost and Enjoy
Once cooled, generously spread or pipe the frosting onto each cupcake. This finishing touch elevates the sweet potato cupcakes into a truly special dessert.
How to Serve Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
A sprinkle of extra ground cinnamon or a few candied pecans on top instantly makes these cupcakes look festive and inviting. These small touches enhance both the visual appeal and provide texture contrasts that delight the senses.
Side Dishes
Pair these cupcakes with a warm cup of chai tea or spiced coffee for the ultimate comfort experience. If serving at a gathering, a scoop of vanilla bean ice cream or a simple dollop of whipped cream complements the flavors beautifully.
Creative Ways to Present
For a charming twist, serve these cupcakes unfrosted with the cinnamon cream cheese frosting on the side as a dipping sauce. Or layer crumbled cupcakes with frosting and toasted pecans in individual dessert glasses for a charming parfait presentation. These ideas make your Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe extra memorable.
Make Ahead and Storage
Storing Leftovers
Store cupcakes in an airtight container in the refrigerator. They keep well for up to 3 days, preserving the moist texture of the sweet potato base and the freshness of the frosting. This makes them a perfect make-ahead treat for busy days.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before frosting for best results.
Reheating
If you prefer your cupcakes warm, briefly microwave an unfrosted cupcake for about 15 seconds after thawing, then add the frosting. This little extra step awakens the flavors and gives a cozy sensation reminiscent of a freshly baked treat.
FAQs
Can I substitute canned sweet potato for fresh?
Absolutely! Canned mashed sweet potato can work well, just make sure it’s unsweetened and well-drained. Freshly cooked mashed sweet potato often gives the best texture and flavor, but canned is a convenient alternative.
Are these cupcakes gluten-free?
This Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe uses all-purpose flour, so it is not gluten-free by default. However, you can experiment with gluten-free baking flour blends to make a gluten-free version.
Can I omit the pecans?
Yes, pecans are optional. They add a nice crunch and nutty flavor, but the cupcakes are delicious even without them, making them suitable for anyone with nut allergies.
How long does the frosting last?
The cinnamon cream cheese frosting should be stored in the refrigerator and is best used within 3 days. This keeps it fresh and prevents any separation or spoilage.
What’s the best way to mash the sweet potatoes?
For smooth mashed sweet potatoes, peel and bake or boil until soft, then mash with a fork or use a food processor for an ultra-smooth texture. Avoid adding any seasoning or liquids to keep the flavor pure.
Final Thoughts
This Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe is one of those desserts that feels like a warm seasonal celebration in every bite. It’s easy enough for a weekday treat yet impressive enough for guests or special occasions. Once you bake these, you’ll find it hard to resist their cozy charm, and I hope you enjoy making and sharing them as much as I do!
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Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Delicious Sweet Potato Cupcakes are a cozy, autumn-inspired dessert perfect for the fall season or holiday gatherings. Moist and flavorful, they feature a spiced batter made with mashed sweet potatoes and warm spices, topped with a creamy cinnamon-infused cream cheese frosting, delivering comforting flavors in every bite.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed cooked sweet potato
- 1/2 cup buttermilk
- 1/2 cup chopped pecans (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin 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, nutmeg, and ginger until well combined and evenly distributed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed light brown sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Then mix in the vanilla extract and mashed cooked sweet potato until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and keep cupcakes tender.
- Fold in Pecans: If using, gently fold in the chopped pecans to add texture and flavor to your cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Place the muffin tin 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 or with a few moist crumbs.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan for about 10 minutes before transferring to a wire rack to cool thoroughly before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, beating until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the cinnamon cream cheese frosting over each cupcake as desired.
Notes
- For a festive touch, garnish the frosted cupcakes with candied pecans or a light sprinkle of cinnamon.
- Store cupcakes in an airtight container in the refrigerator; they keep well for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Mashed sweet potato can be prepared ahead of time and refrigerated for convenience.
