Sweet Potato Cupcakes Recipe is more than just a dessert in my home. It’s a little tradition that brings back memories of baking with my grandmother every fall. She always said sweet potatoes had a way of making everything taste richer, warmer, and a whole lot cozier. I remember sitting at her kitchen table, watching her mash sweet potatoes by hand while the house filled with the comforting smell of cinnamon and vanilla.
This recipe brings that same homemade feeling, but it’s simple enough to fit into busy days. The cupcakes come out soft, moist, and filled with just the right touch of spice and sweetness. They’re perfect for family gatherings, bake sales, or a quiet afternoon treat with coffee. You’ll love how easy they are to make. They even taste better the next day, if they last that long.
Table of Contents
Sweet Potato Cupcakes Recipe Ingredients
Here’s everything you’ll need to bake a batch of these soft and cozy sweet potato cupcakes . Nothing fancy, just good old pantry staples. And if you’re like me, the sweet potato puree might mysteriously “disappear” from a few extra spoonfuls of taste-testing. Quality control, right?
- 1/2 cup sweet potato puree
- 1/2 cup water or milk of choice
- 2 1/2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar or apple cider vinegar
- 3 tablespoons oil or more sweet potato puree if you want it oil-free
- 1 cup flour (spelt, white, or gluten-free all-purpose)
- 1/2 cup sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Optional: 1/2 teaspoon ground ginger if you like an extra warm spice kick
Sweet Potato Cupcakes Recipe Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. This helps the sweet potato cupcakes bake evenly and makes cleanup easier.
- In a bowl, whisk together 1/2 cup sweet potato puree, 1/2 cup water or milk of choice, 2 1/2 teaspoons vanilla extract, 1 tablespoon vinegar, and 3 tablespoons oil (or extra sweet potato puree if you want to skip oil). Let this mixture rest for 10 minutes. This step is important for making your sweet potato cupcakes light and tender.
- While the wet ingredients rest, sift 1 cup flour (spelt, white, or gluten-free), 1/2 cup sugar or coconut sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder into a separate bowl. Add 1/2 teaspoon ground ginger if you like a bit more warmth in your sweet potato cupcakes.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep your sweet potato cupcakes soft and fluffy.
- Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the sweet potato cupcakes in the preheated oven for about 18 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few crumbs attached.
- Once baked, let the sweet potato cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely. These cupcakes taste even better after a day, once the flavors have fully developed
Sweet Potato Cupcakes Recipe
- Total Time: 28 minutes
- Yield: 10 to 12 cupcakes 1x
- Diet: Vegetarian
Description
This Sweet Potato Cupcakes Recipe creates moist, fluffy cupcakes made with real sweet potato puree and warm spices. Perfect for fall gatherings or a cozy homemade treat, this simple recipe is easy to follow and delivers bakery-quality flavor.
Ingredients
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1/2 cup sweet potato puree
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1/2 cup water or milk of choice
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2 1/2 teaspoons pure vanilla extract
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1 tablespoon white vinegar or apple cider vinegar
-
3 tablespoons oil or extra sweet potato puree
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1 cup flour (spelt, white, or gluten-free all-purpose)
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1/2 cup sugar or coconut sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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Optional: 1/2 teaspoon ground ginger
Instructions
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Preheat oven to 350°F and line a cupcake tin with paper liners.
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In a bowl, whisk together sweet potato puree, water or milk, vanilla, vinegar, and oil. Let sit for 10 minutes.
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In a separate bowl, sift flour, sugar, cinnamon, salt, baking soda, baking powder, and optional ginger.
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Slowly combine dry ingredients with wet ingredients, stirring gently until just mixed.
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Fill cupcake liners about two-thirds full with batter.
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Bake for 18 minutes, until a toothpick inserted comes out clean.
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Cool completely before serving. Cupcakes taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Tips & Variations
When you make this sweet potato cupcakes recipe, a few simple tips can help you get the best results every time.
- Use fully cooked and well-mashed sweet potatoes. Smooth puree ensures your cupcakes have the perfect texture without lumps. If you prefer, bake or steam the sweet potatoes until very tender before mashing.
- Choose your milk wisely. Using whole milk or a creamy plant-based milk like oat or almond can add richness to your sweet potato cupcakes. Water can be used as well, but it will make the cupcakes a bit lighter in texture.
- Oil or no oil? This recipe allows you to swap oil for extra sweet potato puree for a healthier, oil-free version. The cupcakes stay moist but have a slightly denser crumb.
- Spice it up or keep it simple. Adding ground ginger, nutmeg, or even a pinch of cloves can deepen the warm flavors in your sweet potato cupcakes. Start small and adjust to your taste.
- Sweetener options. Coconut sugar adds a mild caramel note, while regular white sugar keeps it classic. Feel free to experiment with maple syrup or honey but reduce other liquids slightly.
- Make them extra moist. Avoid overbaking your sweet potato cupcakes by checking them a few minutes before the timer ends. Slightly underbaked cupcakes will stay soft and tender.
- Add mix-ins. For a fun twist on this sweet potato cupcakes recipe, try folding in chopped nuts, raisins, or mini chocolate chips before baking.
Storage & Reheating
To keep your sweet potato cupcakes fresh and delicious, store them properly. Place cooled cupcakes in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate the cupcakes for up to a week. Just be sure to bring them back to room temperature before serving to enjoy the best flavor and texture.
For extended storage, sweet potato cupcakes freeze nicely. Wrap each one tightly in plastic wrap or store them in a freezer-safe container. They can be kept frozen for up to three months. When you’re ready to enjoy them, thaw the cupcakes overnight in the refrigerator or let them sit at room temperature. To warm them up, heat in the microwave for 15 to 20 seconds or briefly in a preheated oven until soft.
Proper storage and reheating help maintain the moist texture and rich flavor that make this sweet potato cupcakes recipe so special.
1. What flavors go well with sweet potatoes?
Sweet potatoes work wonderfully with spices like cinnamon, ginger, and nutmeg. In this sweet potato cupcakes recipe, these spices enhance the natural sweetness and add a warm, cozy taste perfect for cooler seasons.
2. Are baked sweet potatoes healthy?
Baked sweet potatoes retain many of their nutrients, such as fiber, vitamins A and C, and antioxidants. Using sweet potato puree in this recipe is a tasty way to include some nutritious ingredients in your dessert.
3. What does sweet potato cake taste like?
Sweet potato cake, similar to these cupcakes, is soft and moist with a gentle sweetness. The added spices bring extra warmth and depth to the flavor, making it a comforting treat.
4. How can I keep cupcakes moist and light?
For moist and fluffy cupcakes like in this sweet potato cupcakes recipe, avoid overmixing the batter and let the vinegar in the mix do its work. Also, watch the baking time closely to prevent drying out.
Sweet Potato Cupcakes Recipe Nutrition Information
Understanding the nutrition of your favorite treats is important, especially when you want to balance indulgence with healthy choices. This sweet potato cupcakes recipe offers a delicious dessert that also brings some nutritional benefits from its key ingredient sweet potatoes.
Each cupcake (based on 12 servings) contains approximately:
- Calories: 150 to 170
- Carbohydrates: 25 grams
- Protein: 2 grams
- Fat: 5 to 6 grams (depending on oil choice)
- Fiber: 2 grams
- Sugars: 12 grams
Sweet potatoes are a great source of vitamin A, potassium, and fiber. Using natural sweeteners like coconut sugar or reducing added sugar can make these cupcakes a bit healthier. The recipe uses simple ingredients, and by choosing whole grain flour or gluten-free options, you can tailor the cupcakes to your dietary needs.
Remember, enjoying treats like this sweet potato cupcakes recipe in moderation fits perfectly into a balanced lifestyle. Baking at home also means you control the ingredients, avoiding unnecessary additives found in many store-bought sweets.
If you have specific dietary concerns or health conditions, consulting a registered dietitian or nutritionist can provide personalized advice tailored to you.
According to the USDA FoodData Central, sweet potatoes provide a rich source of vitamin A and fiber, which support overall health
