Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting – Super moist and perfectly spiced sweet potato cupcakes are topped with the creamiest cinnamon cream cheese frosting. Move over, pumpkin – there’s a new spiced cupcake in town!
After all that pumpkin, I was desperate to bake up some treats with all the essence of fall and maybe a little less pumpkin. So I set my sights on something new….but what?
I’d already tackled cinnamon in this maple latte and these chocolate muffins. And apple cider was a hit in these crumb doughnuts. What else encompasses the flavor of fall but hasn’t been explored much this season??
I got it! Sweet potatoes!
Now, I know I posted these hasselback sweet potatoes with sage browned butter earlier this fall, but I’m talking about sweets, people! I have yet to make a sweet potato dessert. So I set off on a new adventure!
I know sweet potato pie is a classic, but the texture isn’t my favorite. Therefore, I decided to make my sweet potatoes into little cakes. Cupcakes, if you will.
Check out my Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting!
Sweet potato cupcakes taste very similar to pumpkin cupcakes – super moist, warming and comforting, and perfectly spiced – but with a slight edge: sweet potato beats out pumpkin any day of the week. Sorry, guys. I just had to say it. Not only are they a little more starchy and thus, add more moisture and density to the cupcake, the flavor is 100x better in a sweet potato.
But if you are a die-hard pumpkin-lover, fret not – you can easily substitute pumpkin puree for the sweet potato puree.
What I am most proud of about this recipe is how the frosting and cupcake base work so well together. So often you have a cupcake that has frosting that is wayyyy too sweet that you almost rather just eat the cake. Or sometimes, you have a cupcake with killer fudge frosting but blah cake so you just end up eating the frosting. Yes, both of these have happened to me.
But not this cupcake – the spiced cake almost needs a little sweetness to balance it out, but not too much. That’s why I used cream cheese frosting – the combo of tart and sweet and creamy are just unstoppable.
If you have never made cupcakes before, here are some tips to remember when baking:
- Do not undercook the cupcakes. If they undercook, they will fall after baking, and you’ll have a little sinkhole in the center. If that happens, though, don’t panic! You can cover it up with more frosting.
- Speaking of frosting, I decorated these cupcakes all fancy by using a 2M tip from Wilton. But if you’re not comfortable icing them that way, you can simply dollop on some frosting and spread with a knife.
- I bought canned sweet potato puree for this recipe but you can also baked a sweet potato in the microwave until it’s cooked through and that should be about 1/2 cup of puree.
- The first time I made these, I scooped the batter to the top of the cupcake liner, which proved to be too much – it only made 10 cupcakes. If you want exactly 12, make sure you scoop only about 3/4 full, but no less, or else you’ll have too much paper liner hanging over the top.
And there you have it- your new favorite dessert to make this fall. Give it try for Thanksgiving this week and let me know how many compliments you get 😉
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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