Sweet Potato Cupcakes Recipe

When it comes to cupcakes, most people think of the classics: chocolate, vanilla, maybe even red velvet. But what about sweet potato? That's right - sweet potato. These Sweet Potato Cupcakes are a delightful twist on the classic sweet treat, offering a unique flavor profile and a rich, moist texture. Made with real sweet potato puree and spiced with warming cinnamon, ginger, and nutmeg, they're perfect for fall - or any time you want to try something a bit different.

Photos of Sweet Potato Cupcakes Recipe

Sweet potato puree is the key ingredient in these cupcakes, and while it may not be a staple in every kitchen, it's worth the extra trip to the grocery store. You can find it in the canned vegetables section, or you can make your own by roasting and mashing fresh sweet potatoes. The mini marshmallows for the topping is another thing you need to pick up if you don't usually have them at home. They create a delicious and nostalgic topping that compliments the sweet potato flavor beautifully.

Ingredients for Sweet Potato Cupcakes

All-purpose flour: The base for the cupcakes, providing structure.

Baking powder and baking soda: These are the leavening agents that make the cupcakes rise.

Salt, cinnamon, ginger, and nutmeg: These seasonings add depth of flavor to the cupcakes.

Butter: Adds moistness and flavor to the cupcakes.

Light-brown sugar: Adds sweetness and moisture to the cupcakes.

Egg: Binds the ingredients together.

Vanilla extract: Enhances the flavor of the cupcakes.

Buttermilk: Adds acidity and moisture, making the cupcakes tender.

Sweet potato puree: Provides moisture and the distinctive sweet potato flavor.

Mini marshmallows: Used for the topping, they add a sweet, gooey finish.

One reader, Kassi Maloney says:

These sweet potato cupcakes are a delightful treat! The combination of sweet potato and warm spices creates a rich, comforting flavor. The marshmallow topping adds a fun twist. They're perfect for fall gatherings or just a cozy night in. I highly recommend trying this recipe!

Kassi Maloney

Baking Techniques for Perfect Cupcakes

How to prepare the cupcake batter: Combine the dry ingredients in a bowl, then whip together the butter and brown sugar before adding the egg, vanilla, and buttermilk. Finally, mix in the sweet potato puree.

How to fill the muffin cups: Fill the muffin cups ⅔ full with the cupcake batter, which is about a scant ¼ cup in each.

How to bake the cupcakes: Bake the filled muffin cups in a preheated oven at 350 degrees F for 19 to 21 minutes, or until a toothpick inserted in the center comes out clean.

How to broil the marshmallows: Spread the mini marshmallows in a single layer on a generously buttered cookie sheet. Place the marshmallows in the oven under the broiler and cook for about 30 seconds to 1 minute until they start to brown slightly.

How To Make Sweet Potato Cupcakes

Make sweet potatoes sweeter by turning them into cupcakes! These delightful treats are spiced with cinnamon and nutmeg and topped with browned marshmallows.

Preparation: 30 minutes

Cooking: 20 minutes

Total: 50 minutes

Serves:

Ingredients

1¼cupsall-purpose flour
1tspbaking powder
¼tspbaking soda
½tspsalt
½tspcinnamon
¼tspginger
⅛tspnutmeg
¼cupbutter,softened
⅔cuplight-brown sugar,packed
1egg
1tspvanilla extract
½cupbuttermilk
¾cupsweet potato puree

For Topping:

2tbsplight brown sugar,packed, divided
3cupsmini marshmallows

Instructions

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners, set aside.
In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In the bowl of an electric mixer, whip together butter and brown sugar for about 3 to 4 minutes until light and slightly fluffy. Stir in egg and vanilla. Slowly add in dry ingredients alternating with buttermilk. Stir until well combine.
Mix in sweet potato puree. Fill muffin cups ⅔ full (about scant ¼ cup in each). Sprinkle ½ teaspoon of brown sugar over each cupcake.
Bake for 19 to 21 minutes until toothpick inserted in the center comes out clean. Cool for 5 minutes in muffin tins before removing to wire rack to cool. Cool cupcakes on wire rack for at least 5 minutes.
Generously butter a cookie sheet. Spread mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together. Heat oven to broil.
Place marshmallows in oven under broiler, and cook for about 30 seconds to 1 minute until they start to brown slightly. Remove from oven and using a buttered spatula scoop marshmallows over tops of cupcakes.

Recipe Notes

To puree sweet potatoes, preheat the oven to 400 degrees F. Poke 1 medium sweet potato several times, place on a baking sheet in the oven and bake for about 1 hour until soft. Allow to cool slightly, then peel and puree potato in a food processor or mash. Alternatively, use canned pureed sweet potatoes.

Nutrition

Calories: 175.39kcal
Fat: 4.43g
Saturated Fat: 2.63g
Trans Fat: 0.16g
Monounsaturated Fat: 1.17g
Polyunsaturated Fat: 0.28g
Carbohydrates: 31.91g
Fiber: 0.68g
Sugar: 17.41g
Protein: 2.55g
Cholesterol: 23.91mg
Sodium: 146.32mg
Calcium: 57.18mg
Potassium: 78.05mg
Iron: 0.87mg
Vitamin A: 98.46µg
Vitamin C: 0.31mg

Crucial Technique for Fluffy Sweet Potato Cupcakes

When preparing the sweet potato puree, ensure it is smooth and free of lumps for a more uniform texture in your cupcakes. This can be achieved by using a blender or food processor. Also, when broiling the marshmallows for the topping, keep a close eye on them as they can easily burn. Turn the tray as needed for even browning.

Time-Saving Tips for Making Sweet Potato Cupcakes

Prep ahead: Prepare the sweet potato puree and measure out the dry ingredients the night before to save time on the day of baking.

Use a food processor: Use a food processor to quickly and evenly puree the sweet potatoes, saving time and effort compared to mashing by hand.

Bake in batches: If you have multiple muffin tins, bake in batches to maximize oven space and reduce overall baking time.

Organize ingredients: Before starting, organize all the ingredients and equipment needed for the recipe to streamline the baking process.

Quick clean-up: Clean as you go to minimize post-baking cleanup, making the process more efficient and enjoyable.

Substitute Ingredients For Sweet Potato Cupcakes Recipe

all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative to all-purpose flour, adding a nuttier flavor and more fiber to the cupcakes.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by adding an acidic ingredient such as buttermilk to the recipe. It will help the cupcakes rise.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but it may require adjusting the quantity and acidity in the recipe.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the cupcakes.
light-brown sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener, adding a rich, caramel-like flavor to the cupcakes.
buttermilk - Substitute with plain yogurt: Plain yogurt can be used as a substitute for buttermilk, providing a similar tangy flavor and moisture to the cupcakes.
sweet potato puree - Substitute with pumpkin puree: Pumpkin puree can be used as a substitute for sweet potato puree, providing a similar texture and flavor to the cupcakes.
mini marshmallows - Substitute with chopped nuts: Chopped nuts can be used as a topping instead of mini marshmallows, adding a crunchy texture and nutty flavor to the cupcakes.

Presentation Ideas for Sweet Potato Cupcakes

Elevate the cupcake: Place the cupcake on a pristine white plate to showcase its vibrant colors and inviting appearance.
Garnish with edible flowers: Adorn the plate with delicate, colorful edible flowers such as pansies or violets to add a touch of elegance and sophistication.
Incorporate artistic drizzling: Skillfully drizzle a light caramel or chocolate sauce in an artistic pattern around the cupcake to create a visually stunning presentation.
Utilize gold leaf accents: For a luxurious touch, delicately place edible gold leaf accents on the plate to add a touch of opulence and extravagance.
Present on a bed of spun sugar: Create a delicate nest of spun sugar to cradle the cupcake, adding a whimsical and ethereal element to the presentation.
Accompany with a quenelle of whipped cream: Serve the cupcake with a perfectly shaped quenelle of whipped cream, adding a creamy and elegant component to the dish.
Add a sprinkle of edible glitter: Lightly dust the plate with a sprinkle of edible glitter to enhance the visual appeal and add a touch of sparkle to the presentation.
Serve on a mirrored platter: Present the cupcake on a mirrored platter to create a stunning reflection and elevate the overall visual impact of the dish.
Incorporate a dusting of powdered sugar: Lightly dust the plate with a fine layer of powdered sugar to add a touch of elegance and a hint of sweetness to the presentation.
Use a minimalist approach: Embrace simplicity by presenting the cupcake on a sleek, modern plate, allowing the vibrant colors and exquisite details of the dessert to take center stage.

Essential Tools for Making Cupcakes

Oven: Used for baking and broiling the cupcakes.
Muffin cups: Used to line the muffin tin and hold the cupcake batter.
Electric mixer: Used to whip together the butter and brown sugar and to mix the cupcake batter.
Mixing bowl: Used to whisk together the dry ingredients.
Whisk: Used to combine the dry ingredients.
Measuring cups and spoons: Used to measure the ingredients accurately.
Paper liners: Used to line the muffin cups for easy removal of the cupcakes.
Cookie sheet: Used to spread and broil the mini marshmallows.
Wire rack: Used to cool the cupcakes after baking.
Buttered spatula: Used to scoop and spread the broiled marshmallows over the cupcakes.

Storing and Freezing Homemade Cupcakes

Once the sweet potato cupcakes have cooled completely, store them in an airtight container at room temperature for up to 3 days.
To keep the cupcakes fresh for a longer period, store them in the refrigerator for up to 1 week. Allow the cupcakes to come to room temperature before serving for the best flavor and texture.
For longer storage, freeze the unfrosted cupcakes. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or resealable plastic bag. Freeze for up to 2-3 months.
To thaw frozen cupcakes, remove them from the freezer and let them thaw at room temperature for about an hour. Once thawed, you can frost them with the marshmallow topping and serve.
If you have leftover marshmallow topping, store it separately in an airtight container in the refrigerator for up to 3 days. Reheat the topping in the microwave for a few seconds before using it to frost the cupcakes.
To maintain the best texture and flavor of the sweet potato cupcakes, avoid storing them in a humid environment or exposing them to direct sunlight.

How To Reheat Leftover Cupcakes

To reheat leftover sweet potato cupcakes, preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 5-7 minutes, or until they are heated through. The foil will prevent the marshmallow topping from burning while the cupcakes reheat.
Another option is to use the microwave. Place the cupcake on a microwave-safe plate and heat it in 10-second intervals until it reaches your desired temperature. Be careful not to overheat the cupcake, as the marshmallow topping may melt and become gooey.
If you want to restore some of the texture to the marshmallow topping, you can use a kitchen torch to lightly toast the top of the cupcake after reheating it in the oven or microwave. This will give the marshmallow a slightly crispy texture and a toasted flavor.
For a quicker reheating method, you can use a toaster oven. Set the temperature to 350°F (175°C) and place the cupcake directly on the rack. Heat for 2-3 minutes, or until the cupcake is warmed through and the marshmallow topping is lightly toasted.
If you have an air fryer, you can also use it to reheat your sweet potato cupcakes. Preheat the air fryer to 350°F (175°C) and place the cupcakes in the basket, leaving some space between each one. Heat for 2-3 minutes, or until the cupcakes are heated through and the marshmallow topping is lightly crispy.

Interesting Facts About Sweet Potatoes

The sweet potato is a great source of vitamin A, which is essential for maintaining healthy vision, skin, and immune function. It also contains vitamin C, which is an important antioxidant that helps protect the body from damage caused by free radicals. Additionally, sweet potatoes are a good source of fiber, which can aid in digestion and promote a feeling of fullness. So, not only are these sweet potato cupcakes delicious, but they also offer some nutritional benefits!

Is Making Cupcakes at Home Cost-Effective?

The sweet potato cupcakes recipe is quite cost-effective for a household. The main ingredients, such as sweet potatoes and basic baking staples, are affordable and readily available. The recipe yields 12 cupcakes, making it suitable for a family of 4. The approximate cost for the entire batch is around $8, making it a budget-friendly dessert option. The overall verdict for this recipe is 9/10, considering its affordability, delicious flavor, and ease of preparation.

Are Sweet Potato Cupcakes Healthy or Unhealthy?

The sweet potato cupcakes recipe, while incorporating a nutritious ingredient like sweet potatoes, is not particularly healthy overall. Here's why:

The recipe uses all-purpose flour, which is refined and lacks the fiber and nutrients found in whole grain flours.
Butter and light brown sugar are used, contributing to the high calorie and sugar content of the cupcakes.
The topping consists of mini marshmallows, which are essentially pure sugar and provide no nutritional value.

However, the recipe does have some redeeming qualities:

Sweet potatoes are an excellent source of vitamin A, vitamin C, manganese, and fiber.
The recipe uses buttermilk, which can contribute to a tender crumb and provide some calcium and protein.

To make this recipe healthier, consider the following suggestions:

Replace all-purpose flour with whole wheat pastry flour or a gluten-free alternative like almond flour or oat flour. This will increase the fiber and nutrient content of the cupcakes.
Reduce the amount of butter and sugar used in the recipe. You can replace some of the butter with Greek yogurt or applesauce for moisture and use a natural sweetener like maple syrup or honey instead of brown sugar.
Skip the marshmallow topping and opt for a healthier alternative like a Greek yogurt frosting or a sprinkle of chopped nuts for added crunch and healthy fats.
Increase the amount of sweet potato puree used in the recipe to boost the nutritional value and natural sweetness of the cupcakes.
Add in some additional spices like cardamom or cloves to enhance the flavor without relying on extra sugar.

By making these adjustments, you can transform this sweet potato cupcake recipe into a healthier treat that still satisfies your sweet tooth while providing some nutritional benefits.

Editor's Opinion on This Sweet Potato Cupcake Recipe

The sweet potato cupcakes recipe is a delightful twist on traditional cupcakes, incorporating the warm flavors of sweet potato and spices. The combination of buttermilk and sweet potato puree creates a moist and tender crumb, while the marshmallow topping adds a fun and playful element. The use of brown sugar adds a rich caramel note, complementing the earthy sweetness of the sweet potato. Overall, this recipe offers a unique and delicious treat that is sure to impress with its balance of flavors and textures.

Enhance Your Sweet Potato Cupcakes Recipe with These Unique Side Dishes:

Mashed Potatoes: Whipped sweet potatoes with a hint of cinnamon and a dollop of marshmallow fluff

Grilled Chicken: Tender grilled chicken skewers with a sweet and tangy sweet potato cupcake glaze

Fruit Salad: Fresh fruit salad with a side of sweet potato cupcake crumble for added sweetness

Similar Recipes to Try If You Love Sweet Potato Cupcakes

Roasted Vegetable Quinoa Salad: This hearty salad is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and nutritious meal.

Honey Garlic Glazed Salmon: A sweet and savory glaze made with honey and garlic takes this salmon dish to the next level, perfect for a quick and delicious dinner.

Mango Coconut Chia Pudding: Indulge in this creamy and tropical chia pudding made with fresh mango and coconut milk, a perfect healthy dessert or snack option.

Appetizer and Main Course Pairings for Sweet Potato Cupcakes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.

Bruschetta: Serve up a classic Italian appetizer with a twist by topping crispy slices of bread with a variety of fresh and vibrant toppings. From juicy tomatoes and basil to creamy avocado and tangy balsamic glaze, the possibilities for bruschetta are endless and sure to impress your guests.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender chicken with a rich and velvety Alfredo sauce. Serve it over a bed of al dente fettuccine for a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and flavorful stir fry by sautéing thinly sliced beef with an assortment of colorful vegetables in a savory sauce. Serve it over steamed rice for a delicious and nutritious dinner option.

Why trust this Sweet Potato Cupcakes Recipe:

This recipe offers a delightful twist on traditional cupcakes, incorporating sweet potato puree for a unique flavor and moist texture. The combination of cinnamon, ginger, and nutmeg adds warm, aromatic notes, creating a truly indulgent treat. With careful attention to detail, the method ensures a light and fluffy crumb, while the broiled marshmallows on top provide a delightful contrast of textures. Trust in the harmonious blend of ingredients and expertly crafted instructions to create a memorable and delicious dessert experience.

Want to share your experience making these sweet potato cupcakes or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section!

FAQ:

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, you can use canned sweet potato puree as a time-saving alternative. Just make sure it is unsweetened and has a smooth consistency.

Can I substitute buttermilk with regular milk or a non-dairy milk alternative?

Yes, you can substitute buttermilk with regular milk or a non-dairy milk alternative. To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

Can I make these cupcakes ahead of time and freeze them?

Yes, you can make the cupcakes ahead of time and freeze them. Once the cupcakes have cooled completely, place them in an airtight container or freezer bag and store them in the freezer for up to 2-3 months.

Can I skip the marshmallow topping or use a different topping?

Absolutely! You can skip the marshmallow topping if you prefer or use a different topping of your choice, such as a cream cheese frosting, whipped cream, or a dusting of powdered sugar.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour, but the texture and flavor of the cupcakes may be slightly different. Whole wheat flour tends to make baked goods denser, so you may want to use a combination of whole wheat and all-purpose flour for the best results.