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
Scale
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.
