Sweet Potato Cupcakes

Full of spiced cinnamon and sweet potato flavors, Marshmallow Frosted Sweet Potato Cupcakes are like a Thanksgiving cupcake dessert!

Soft, moist, fluffy, and absolutely delightful, you can’t go wrong with these Homemade Frosted Sweet Potato Cupcakes.

Cupcakes are easy to carry around and your guests will absolutely love them, so they’re perfect for a Friendsgiving dinner.

If you want to take it a step further and stuff it with marshmallows or cranberry jelly after baking, go for it.

Readers also love this Crustless Pumpkin Pie

Watch the sweet potato cupcake recipe video above

sweet potato cupcake ingredients

The recipe calls for sweet potato, cinnamon, pure vanilla extract, milk or water of your choice, flour, oil, vinegar, sugar, salt, baking soda, baking powder, and grated 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 your choice.

Cupcakes work with spelled or coarsely measured white flour or gluten-free all-purpose flour.

Vinegar and baking soda make the cupcakes rise, just like the popular volcano science experiment. For vegan sweet potato cupcakes, use water or your preferred plant-based milk.

If you’re looking for flourless cupcakes, try these keto chocolate cupcakes.

What kind of sweet potato?

This recipe works with almost any type of sweet potato or yam, including gem, garnet, purple, white, and Japanese sweet potatoes.

You can use roasted sweet potato puree (here’s how to make sweet potatoes) or canned sweet potato puree. These should be available near pumpkins at many regular grocery and health food stores.

Canned pumpkin or butternut squash puree can also be substituted. Of course, it’s no longer sweet potato cupcakes!

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.

Preheat the oven to 350 degrees Fahrenheit and let this sit for 10 minutes while you line the 9 liners in a cupcake tin.

Stir all remaining ingredients in a large bowl to form cupcake batter. Scoop the dough into the prepared liner about two-thirds of the way through.

Bake on center rack of oven for 18 minutes. Then let cool before frosting. If you can wait, I like to refrigerate healthy sweet potato cupcakes overnight. The liner comes off easily the next day, and you don’t risk the frosting melting when it hits a warm cupcake.

You can make mini sweet potato cupcakes as you like. Reduce baking time to 9 minutes and bake cupcakes in lined mini muffin tins.

The recipe was based on pumpkin cupcakes and pumpkin muffins.

marshmallow frosting

Feel free to freeze the cupcakes any way your heart desires.

Try cream cheese frosting, softened almond butter, coconut butter, chocolate or vanilla frosting, or something simple dusted with powdered sugar.

The cupcakes were topped with the following homemade marshmallow buttercream icing.

Using a beater or stand mixer, beat the following until a thick buttercream frosting. 1 cup butter or vegetable butter, 3 cups powdered sugar or erythritol, 1 tsp pure vanilla extract, 1/8 tsp marshmallow extract.

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