Full of spiced cinnamon and sweet potato flavor, these marshmallow frosted sweet potato cupcakes are like Thanksgiving dessert in a cupcake!
Fluffy sweet potato cupcakes
Soft, moist, and absolutely delightful, you really cannot go wrong with these homemade frosted sweet potato cupcakes.
They are also a great option for Friendsgiving dinners, because the cupcakes are easy to transport, and guests absolutely love them!
If you wish to take it one step further and stuff the cupcakes with marshmallow fluff or cranberry jelly after baking, by all means go ahead.
Readers also love this Crustless Pumpkin Pie
Step by step recipe video
Above, watch the sweet potato cupcake recipe video
Sweet potato cupcake ingredients
The recipe calls for sweet potato, cinnamon, pure vanilla extract, milk of choice or water, flour, oil, vinegar, sugar, salt, baking soda, baking powder, and ground ginger.
For oil free cupcakes, replace the oil in the recipe with an equal amount of additional sweet potato puree, Greek yogurt, or milk of choice.
The cupcakes work with spelt flour or loosely measured white flour or gluten free all purpose flour. I have not tried using almond flour, coconut flour, rice flour, or whole wheat flour here and cannot recommend those.
Vinegar and baking soda cause the cupcake to rise, much like in the popular volcano science experiment. So no eggs are required.
For vegan sweet potato cupcakes, simply use water or your favorite plant based milk.
If you’re looking for flourless cupcakes, try these Keto Chocolate Cupcakes.
What type of sweet potatoes?
The recipe works with pretty much any variety of sweet potato or yam, including jewel, garnet, purple, white, and Japanese sweet potatoes.
You can use roasted sweet potato puree (here’s how to cook sweet potatoes) or canned sweet potato puree, which should be available near the pumpkin at many regular grocery stores and health food stores.
And if you wish to substitute canned pumpkin or butternut squash puree, that is fine too. Of course, they will not be sweet potato cupcakes anymore!
How to make sweet potato cupcakes
Start by whisking the sweet potato puree, water, vanilla extract, vinegar, and optional oil in a large mixing bowl.
Let this sit for ten minutes, while you preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with nine liners.
Stir all remaining ingredients into the large bowl to form a cupcake batter. Scoop the batter into the prepared liners, going about two thirds of the way up.
Bake for eighteen minutes on the oven’s center rack. Then let cool before frosting.
If you can wait, I like to refrigerate the healthy sweet potato cupcakes overnight, very loosely covered. The liners peel off easily the next day, and there’s no risk of the frosting melting upon hitting a warm cupcake.
You can make mini sweet potato cupcakes in you prefer. Decrease the baking time to nine minutes and bake the cupcakes in lined mini muffin tins.
The recipe was adapted from my Pumpkin Cupcakes and Pumpkin Muffins
Marshmallow Frosting
Feel free to frost the cupcakes in any way your heart desires.
Try cream cheese frosting, softened almond butter, coconut butter, chocolate or vanilla frosting, or a simple dusting of powdered sugar.
I topped the cupcakes with the following homemade marshmallow buttercream icing:
Using beaters or a stand mixer, whip the following until it turns into a thick buttercream frosting: 1 cup butter or plant based butter, 3 cups powdered sugar or erythritol, 1 tsp pure vanilla extract, and 1/8 tsp marshmallow extract.
Sweet Potato Cupcakes
Ingredients
- 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
InstructionsÂ
- To make sweet potato cupcakes, preheat the oven to 350 F. Line a cupcake tin. Whisk first 5 ingredients, and let sit at least 10 minutes. You can sift remaining ingredients in a separate bowl while you wait or add them to the first bowl after time is up, then stir to form a batter. Scoop into the liners, about 2/3 of the way up. Bake 18 minutes, then let cool. These taste even better the next day, and the liners peel off easily after a day as well.View Nutrition Facts
Video
Notes
More Popular Cupcake Recipes
Gluten Free Carrot Cake Cupcakes
Yum these look delish! I love eating my Mom’s sweet potato casserole, its the sweetest most delicious side side for Turkey Day!
(New reader – I love your site!!) I can’t eat coconut or soy (and a bunch of other stuff) – do you have any ideas on a vegan frosting alternative? (Suzanne’s brand ricemellow creme has soy in it).
http://www.picklesnhoney.com/2012/02/17/vegan-smores-cupcakes/ — That looks like one that you could possibly have? I can totally relate with food allergies so if you need any other suggestions or replacement ideas just comment back 🙂
Or perhaps you could use one of Katie’s soy-free frosting recipes, like this one: https://lett-trim.today/2012/09/19/creamy-coffee-fudge-frosting/%3C/a%3E —- Just replace the coffee with a mild liquid like cashew, almond or rice milk! And if you can get ahold of the marshmallow flavoring, add that in too 🙂
Thank you Mia! The first one should work – I am going to try that! We have nut allergies too, so the second is out, but it was a great idea for coconut- and soy-free.
Hi Katie, I’m a huge fan of your blog and I noticed you make a lot of copycat versions of packaged desserts like the cosmic brownies and the vitatops. I was wondering if you could please do a copycat Oatmeal Creme Pie? They’re my best friend’s favorite but I can’t stand to let her eat one more packaged dessert when I know you could make a healthy one.
It is now on my list of things to try 🙂
Is it bad that I squealed like a little girl when I saw that you replied
🙂
HUGE fan of your recipes and website! I was wondering if you have a cook book?
Gave your site a shout out on my blog, i hope thats alright:)
http://www.zanderscorner.com
Xx Leah
Thank you so much, Leah. That really means a lot to me. I’m working on a cookbook to be published next year and hopefully will be able to also get an ebook out soon.
Hi Katie!
I made these, and they are fantastically delicious! One change I made was instead of using the marshmallow topping I used a light whipped cream cheese, flavored with brown sugar and cinnamon. It was yummy. 🙂
I made these and they were fabulously delicious. One change I made was instead of using the marshmallow frosting I topped the cupcakes with light brown sugar and cinnamon flavored whipped cream cheese. Yummy!
Wow these look AMAZING! I love that sweet potatoes are also high in protein so you get that extra nutritional value too! Thanks Katie 🙂
xx Becca
http://blahnikandballet.blogspot.ca/
I can’t wait to try this! I just bought the marshmallow extract off of Amazon. Only $3.49 and no shipping! http://www.amazon.com/LorAnn-Oils-Marshmallow-Flavor/dp/B0000VLRGK/ref=sr_1_1?ie=UTF8&qid=1384985371&sr=8-1&keywords=marshmallow+oil
These look so yummy! I’m planning on making them for my family for Thanksgiving, but I was going to sub the oil with more sweet potato. If I do that, do I just use the same amount of sweet potato as the recipe calls for for oil? I really want to show my family that healthy desserts can be good, so of you can reply before Thanksgiving that’d be great! I love your blog so much and thanks for all the great recipes! 🙂
I made these tonight with Bob’s GF flour (plus xanthan gum) and puréed pumpkin instead of sweet potatoes. I couldn’t find marshmallow flavor, so I used the Ricemellow Creme (a whole tub!) mixed with a few TBSP of powdered sugar and a bit of almond milk. Warning: the Ricemellow stuff is STICKY! The milk helped to make it more spreadable, though. The cupcakes were a big hit at the dinner party! The spice in the cakes is perfect. I’ll be making these again.