Why You’ll Love this Sweet Potato Cupcakes Recipe
If you’re looking for a delightful twist on traditional cupcakes, you’re going to love this sweet potato cupcake recipe.
These cupcakes are moist and bursting with flavor, thanks to the sweet potatoes that give them a unique richness. I can’t get enough of their warm, spiced aroma while they bake.
Plus, they’re surprisingly easy to make, which means I can whip them up for any occasion without breaking a sweat.
The cream cheese frosting is the perfect complement, adding a tangy sweetness that balances the cupcakes beautifully.
Trust me, every bite is a taste sensation, and they always impress my friends and family.
Once you try them, you’ll understand why they’re my go-to dessert!
Ingredients of Sweet Potato Cupcakes
Let’s plunge into the delicious world of sweet potato cupcakes. These little gems aren’t just cupcakes; they’re a celebration of flavor and texture. Using sweet potatoes as a base adds a wonderful moistness and a hint of natural sweetness, making them a perfect treat for any occasion.
Plus, with the cream cheese frosting on top, they make for a truly delightful dessert. And the best part? The ingredients are pretty straightforward, so you won’t need to set off on a scavenger hunt through your pantry.
Here’s what you’ll need to whip up these sweet potato cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 (17 1/4 ounce) can sweet potatoes, mashed (unsweetened)
- 1/2 teaspoon vanilla extract
- 2-3 cups cream cheese frosting (1 recipe)
- Finely shredded orange peel for garnish
Now, let’s talk about a few considerations when gathering your ingredients. First off, using unsweetened canned sweet potatoes is key—trust me, we’re sweet enough without adding extra sugar there.
If you’re feeling adventurous, you could even roast your own sweet potatoes for a deeper flavor. As for the butter, make sure it’s softened; trying to cream cold butter is like trying to hug a cactus—just painful.
And don’t skimp on the cream cheese frosting because that tangy finish is what elevates these cupcakes from good to “I-can’t-believe-I-just-ate-three-of-these.”
How to Make Sweet Potato Cupcakes
Alright, let’s immerse ourselves in the delightful process of making sweet potato cupcakes. First things first, you’ll want to preheat your oven to 350°F. This step is vital because a preheated oven guarantees even baking—nobody wants a cupcake that’s raw in the middle and burnt on the edges, right?
While that’s warming up, grab your twenty-four 2 1/2-inch muffin cups and line them with paper bake cups. This not only makes for easy removal later but also adds a nice touch of color to your treats.
Now, in a medium bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set that aside for a moment.
In a larger mixing bowl, you’ll want to beat 1 cup of softened butter using an electric mixer on medium-high speed for about 30 seconds. It should start to get creamy and smooth—think of it like giving your butter a quick workout.
Once it’s fluffed up a bit, add in 1 1/2 cups of sugar. Beat it on high speed until the mixture is light and fluffy, which should take around 2 minutes.
Then comes the fun part: add in your 3 eggs, one at a time, mixing on low speed after each addition—this helps keep everything nice and combined without any eggy surprises.
After that, stir in the star of the show, 1 (17 1/4 ounce) can of mashed (unsweetened) sweet potatoes, along with 1/2 teaspoon of vanilla extract. You’ll notice the batter gets thick, and that’s a good sign.
Now, divide this deliciousness evenly among your prepared muffin cups. Pop them in the oven and let them bake for about 20 minutes, or until the tops spring back when you lightly touch them.
Once they’re done, let them cool in the pan for about a minute before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, you can prepare your cream cheese frosting. In a large bowl, beat one 8-ounce package of softened cream cheese and 2/3 cup of softened butter together until smooth.
Add 2 tablespoons of bourbon or milk (your choice), and then gradually mix in 8 cups of powdered sugar until the frosting is smooth and ready for piping.
After your cupcakes have cooled, grab a large resealable plastic bag, fill it with your frosting, and cut a small opening in one corner. Pipe that creamy goodness onto your cupcakes and finish them off with a sprinkle of finely shredded orange peel for a little zing.
And there you have it—sweet potato cupcakes that are sure to impress!
Sweet Potato Cupcakes Substitutions & Variations
After enjoying the delightful process of making sweet potato cupcakes, you might want to explore some substitutions and variations to customize your treats.
For a gluten-free option, swap all-purpose flour with a 1:1 gluten-free flour blend. If you’re looking for a healthier twist, try using applesauce instead of butter or reduce the sugar by half—your cupcakes will still be delicious!
You can also experiment with spices; adding nutmeg or ginger can give them a unique flavor. For a fun twist, mix in chopped nuts or chocolate chips.
If cream cheese frosting isn’t your thing, a simple vanilla or maple glaze works great too. Don’t hesitate to get creative and make these cupcakes your own!
What to Serve with Sweet Potato Cupcakes
While sweet potato cupcakes are a delightful treat on their own, pairing them with the right accompaniments can elevate the experience even further.
I love serving these cupcakes alongside a warm cup of spiced chai or apple cider, as the flavors complement each other beautifully.
If you’re hosting a gathering, consider a side of candied pecans or walnuts; their crunch adds a lovely contrast.
For a touch of freshness, a fruit salad with citrus and berries works wonders to balance the sweetness.
Finally, don’t underestimate the power of a dollop of whipped cream or a scoop of vanilla ice cream to enhance the indulgence.
Trust me, these pairings will take your sweet potato cupcake experience to a new level!
Additional Tips & Notes
To guarantee your sweet potato cupcakes turn out perfectly, I recommend a few key tips. First, make certain your sweet potatoes are well-mashed and smooth to avoid lumps in your batter.
I also suggest sifting your dry ingredients to ensure even mixing and a light texture. Don’t skip testing the doneness; a toothpick inserted in the center should come out clean.
Once baked, let them cool completely before frosting to prevent the cream cheese frosting from melting. If you want a flavor boost, consider adding a pinch of nutmeg or ginger to the batter.
Finally, for extra flair, top each cupcake with a sprinkle of chopped pecans or walnuts. Enjoy your baking!