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
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I’m planning on making these and was wondering if garbanzo bean flour would work without having to add xanthan gum?
These look delicious, and I want to make them as Thanksgiving treats. If I wanted to make double the yield, is it not a good idea to double the measurements across the board for each ingredient? (I’m not an avid baker). Thanks for sharing!
Normally that works… I can’t guarantee it, but I’d think it would work.
Thanks for this recipe, sounds yummy.
My fav way to eat sweet potatoes is simply roasted with olive oil, garlic and fresh cilantro 🙂
I want to eat more and more. so delicious!!!!!
These are great! I didn’t make the frosting b/c I didn’t have powdered sugar or marshmallow flavoring. I also used 1 tsp pumpkin pie spice in place of the ground cinnamon and ground ginger b/c I didn’t have ground ginger. Thanks for sharing!
Hi Katie!
This could be an incredibly stupid question (and I’m sorry if it is), but if I were to put purple food coloring in this for Mardi Gras it would change color right? Logically it would I just wanted to make sure in case there was some ingredient that would keep that from happening.
Thanks Katie for the wonderful recipe! 🙂 This website might help anyone struggling with the coconut whipped cream!
http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
Hi Katie, I love your recipes!!!
I was wondering if you had tried this with almond flour and for sweetener a super ripe banana? They sound awesome.
Blessings, Wendy
I just finished this recipe (minus the frosting) and these are my thoughts:
It is SUPER moist!
It isn’t overly sweet.
There isn’t an overbearing sweet potato taste.
The recipe reminds me of a carrot or other spice cake.
I’m so happy I finally got around to making this recipe! I did alter it a bit in that I used half, unbleached whole wheat flour, half all-purpose flour.
Where options were available, I used cashew milk, melted coconut oil, acv, and brown sugar as my sweetener.
It’s a really great recipe and I’m thinking next time I may add raisins,and another time maybe shredded carrots, and a time after that a bit of peanut butter-maybe a dollop in the center. I’ll just let my taste buds guide me.
How can I replace the spelt flour, with oat or almond meal could work?