Go Back
+ servings

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 cupcakes


For the cupcakes:

  • 1/2 cup butter unsalted, softened
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk discard whites or save for another recipe
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sweet potato puree (canned or homemade)
  • 2/3 cup all-purpose flour
  • 2/3 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup milk whole

For the cinnamon cream cheese frosting:

  • 4 ounces cream cheese full-fat
  • 1/4 cup butter unsalted, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 peacan halves for garnish (optional)


For the cupcakes:

  • Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners. Set aside.
  • In a bowl fitted for a stand mixer, cream butter and sugars together until fluffy, for about 3-4 minutes. Add egg and beat until combined. Add egg yolk and vanilla and beat until combined. Add sweet potato puree and beat until fluffy again, about 1-2 minutes.
  • In another medium bowl, add flours, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk together. Add half of flour mixture to butter mixture and mix until combined. With the mixer on low, slowly pour in milk. Mix until combined. Add the rest of the flour and mix just until combined. Don't overmix!
  • Scoop about 1/4 cup of batter into each muffin liner. They should be about 3/4 full. Place cupcakes in preheat oven and immediately reduce temperature to 325 degrees. Bake for 18-22 minutes, or until toothpick comes out clean when inserted.
  • Remove cupcakes pan from oven and place pan on wire rack to cool for 5 minutes. Remove cupcakes from pan and let them finish cooling. Do not frost cupcakes until they cool completely! Frosting recipe below.

For the cinnamon cream cheese frosting:

  • Add butter and cream cheese to a bowl fitted for a stand mixer. Beat on medium until light and fluffy, about 2-3 minutes. Add sugar, vanilla, and cinnamon and continue to beat for another 2 minutes, until fluffy and smooth.
  • Place piping tip into a piping bag and add frosting to the bag. Pipe swirls or large roses on cooled cupcakes. Top with a pecan half in the center of each cupcake. Serve immediately or store in covered storage container for a couple days.


Cupcake recipe adapted from Lauren's Latest
Frosting recipe adapted from Taste of Home