If you haven’t tried Sweet Potato Cupcakes yet, get ready for a treat! These cupcakes are impossibly soft, fluffy, and warmly spiced, with sweet potato lending natural sweetness and color in every bite. The best part? No fussy techniques—just wholesome ingredients baked to cozy perfection.
Why You’ll Love This Recipe
- Surprisingly Moist: The sweet potato puree keeps every cupcake tender and luscious—no dry crumbs here!
- Easy, Fuss-Free Prep: The batter comes together in minutes with just one main bowl and simple steps.
- Perfect for All Diets: Fully dairy-free and egg-free, and you can easily make them gluten-free.
- Naturally Beautiful Color: Each bite boasts a gorgeous golden hue from the sweet potato itself—no need for food coloring!
Ingredients You’ll Need
Every item in these Sweet Potato Cupcakes serves a purpose, building up the flavor and dreamy texture you’ll fall for after the first bite. You won’t need anything fancy—just straightforward pantry ingredients and your favorite sweet potato.
- Sweet potato puree: This is the heart and soul of the cupcakes, bringing moistness and subtle earthy sweetness.
- Water or milk of choice: Either balances the batter; use plant-based milk for extra richness.
- Pure vanilla extract: Lends warm aroma and roundness that complements the sweet potato.
- White vinegar or cider vinegar: Reacts with baking soda to help these beauties rise and stay fluffy.
- Oil or extra sweet potato puree: Ensures a velvety crumb—use more puree for lower fat, or oil for added softness.
- Flour (spelt, white, or GF all-purpose): Totally customizable—choose your favorite, or make them gluten-free.
- Sugar or coconut sugar: Adds sweetness that balances the warm spices and sweet potato flavor.
- Cinnamon: Delivers cozy spice notes, making every bite feel like fall.
- Salt: Just a pinch heightens all the flavors.
- Baking soda & baking powder: Both together guarantee maximum lift and tender texture.
- Optional ground ginger: Brings zesty spice; add it if you love a little kick!
Variations
Sweet Potato Cupcakes are endlessly adaptable, so don’t be afraid to put your own spin on them. It’s a breeze to make substitutions—play with spices and flours, or add mix-ins to match your cravings or dietary preferences.
- Make it gluten-free: Simply swap in your favorite gluten-free all-purpose blend for regular flour.
- Nutty twist: Fold in chopped pecans or walnuts for added crunch and toasty flavor.
- Chocolate chip upgrade: Add a handful of mini chocolate chips for pockets of rich chocolatey goodness.
- Maple spice: Use pure maple syrup in place of some sugar and bump up the ginger for a deeper, cozier twist.
How to Make Sweet Potato Cupcakes
Step 1: Prep Your Pan and Sweet Potato
Start by preheating your oven to 350°F and lining your cupcake tin. If you’re making your own sweet potato puree, now’s the time—simply steam or roast, then mash until smooth. Store-bought works just as well for busy days.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the sweet potato puree, water or milk, vanilla extract, vinegar, and oil (or extra puree) until silky and well combined. Then, let this mixture rest for at least 10 minutes to let the flavors mingle and the leaveners get ready to do their magic.
Step 3: Add in the Dry Ingredients
While the wet mixture sits, sift together your flour, sugar, cinnamon, salt, baking powder, baking soda, and ginger (if using) in a separate bowl to prevent clumps. When your timer is up, gently fold the dry mix into the wet just until no flour streaks remain—overmixing can make cupcakes tough, so a light hand is key!
Step 4: Fill, Bake, and Cool
Scoop the batter evenly into your lined cupcake tin, filling each cup about 2/3 full. Bake for 18 minutes, or until the tops bounce back to a gentle touch. Let the cupcakes cool in the tin for several minutes before transferring them to a rack—resist the urge to peel away the liners until they’re fully cool for the easiest release.
Pro Tips for Making Sweet Potato Cupcakes
- Let the Batter Rest: That 10-minute wait after whisking the wet ingredients ensures the vinegar and baking soda get acquainted, leading to extra-tender cupcakes.
- Smooth Sweet Potato, Always: For the best texture, make sure your puree is thoroughly mashed and free of any chunks.
- Don’t Overmix: Stir only until combined—this keeps your Sweet Potato Cupcakes light as air, not dense!
- Cool Completely Before Peeling Liners: If you wait a day, the liners will peel off like magic, leaving you with perfect cupcakes every time.
How to Serve Sweet Potato Cupcakes
Garnishes
For a celebration-ready finish, top each cupcake with a swirl of cinnamon cream cheese frosting or your favorite plant-based buttercream. Lightly dust with ground cinnamon, chopped toasted nuts, or a drizzle of maple syrup for an extra-special touch.
Side Dishes
Sweet Potato Cupcakes shine as an afternoon snack with a hot cup of tea or coffee. For brunch, serve with fresh fruit salad or crisp apple slices—the flavors truly complement each other!
Creative Ways to Present
Display the cupcakes on a rustic wooden board for fall gatherings, or nestle them in colorful wrappers for birthday parties. Mini versions are adorable for kids’ events, and you can even stack them as a cupcake “bouquet” centerpiece for showers or holiday tables.
Make Ahead and Storage
Storing Leftovers
Keep leftover Sweet Potato Cupcakes in an airtight container at room temperature for up to two days. After that, move them to the fridge to maintain their moisture and flavor for several more days.
Freezing
Unfrosted cupcakes freeze beautifully—just wrap each one tightly in plastic and pop them in a freezer-safe bag for up to 2 months. Defrost at room temperature before serving, and frost them fresh for best results.
Reheating
If you prefer your cupcakes just slightly warm, microwave individual cupcakes for 10–15 seconds. This refreshes their softness and revives their sweet aroma—perfect for enjoying the next day with coffee or cocoa.
FAQs
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Can I use canned sweet potato puree for this recipe?
Absolutely! Canned sweet potato puree works just as well as homemade. Just make sure it’s 100% sweet potato, with no added sugar or spices, for the best results.
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How do I make these cupcakes gluten-free?
It’s easy—use your favorite certified gluten-free all-purpose flour blend in place of regular flour. The texture remains fluffy and delicious!
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Which frosting pairs best with Sweet Potato Cupcakes?
Cream cheese frosting (regular or vegan) is always a classic, but vanilla or maple buttercream pairs wonderfully. For a lighter touch, dust with powdered sugar and a pinch of cinnamon.
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Can I make the cupcake batter ahead of time?
For best rise and fluffiness, it’s recommended to bake the batter right away after mixing. However, baked cupcakes hold up beautifully when made a day in advance!
Final Thoughts
There’s honestly something magical about Sweet Potato Cupcakes—their warm spice, vibrant color, and moist crumb make them a home-baked hug for any occasion. I can’t wait for you to give them a try and share the cozy joy with your favorite people!
Print
Sweet Potato Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 9 cupcakes 1x
- Category: Baking
- Method: Oven
Description
Delight in these moist and flavorful Sweet Potato Cupcakes that are perfect for any occasion. These cupcakes are easy to make and a great way to enjoy the goodness of sweet potatoes in a sweet treat.
Ingredients
Cupcake Batter:
- 1/2 cup sweet potato puree
- 1/2 cup water or milk of choice
- 2 1/2 tsp pure vanilla extract
- 1 tbsp white vinegar or cider vinegar
- 3 tbsp oil or additional sweet potato puree
- 1 cup flour (spelt, white, or gf all purpose)
- 1/2 cup sugar or coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- optional 1/2 tsp ground ginger
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a cupcake tin.
- Mix Wet Ingredients: Whisk together sweet potato puree, water or milk, vanilla extract, vinegar, and oil. Let sit for at least 10 minutes.
- Combine Dry Ingredients: Sift flour, sugar, cinnamon, salt, baking soda, baking powder, and ground ginger in a separate bowl.
- Form Batter: After 10 minutes, add dry ingredients to the wet mixture and stir until a batter forms.
- Bake: Scoop the batter into cupcake liners, filling them about 2/3 full. Bake for 18 minutes.
- Cool and Serve: Allow the cupcakes to cool before serving. For best flavor, enjoy the cupcakes the next day.
Notes
- Use leftover sweet potato to make Sweet Potato Brownies.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
