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Sweet Potato Cupcakes- a Delicious Holiday Recipe

This easy-to-make sweet potato cupcake recipe is a fun way to enjoy some of the health benefits of this vegetable. Sweet potatoes are packed with vitamin A, B6, and C, as well as potassium and fiber. They’re also low in calories and high in antioxidants.

The sweet potato cupcake recipe is a healthy sweet potato cupcake recipe. It includes ingredients like eggs, whole wheat flour, and coconut oil.

Sweet potato cupcakes that are perfectly delectable, fluffy, and deliciously soft are a wonderful treat to make this autumn. Sweet potato cupcakes with a thick marshmallow frosting are perfect for any occasion, including birthday parties, Thanksgiving dinners, family get-togethers, and just because!

Although canned sweet potatoes work great in this dish, it’s a smart way to use up leftover sweet potatoes. Sweet potato cupcakes are a delicious autumn delicacy that are very simple to prepare. However, they’re so delicious that you might want to make them all year long!


Also: Hush Puppies: Yummy & Popular snack Why are Hush Puppies called So?

Sweet Potato Cupcake Recipe-

Preparation Time: 20Min. Cooking Time: 20Min. Yield: 12 cupcakes


For the Cupcakes

  • 109 g coconut oil or butter
  • 110 g packed brown sugar
  • 100 g granulated sugar
  • 1 egg
  • 1 egg yolk save the white for the frosting!
  • 0.25 teaspoon vanilla bean paste or 1/2 teaspoon extract
  • 118.29 g cooked, pureed sweet potato* pureed sweet potato*
  • 83.33 g all purpose flour
  • 80 g white whole wheat pastry flour
  • 0.75 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 61 g milk

For the Frosting

  • 220 g packed brown sugar
  • 100 g granulated sugar
  • 83.33 g cold water
  • 18.75 g mini marshmallows
  • 1 egg white
  • 1 cream of tartar
  • 0.25 teaspoon vanilla bean paste or 1/2 teaspoon vanilla
  • 24.75 g chopped & toasted pecans optional


  • Preheat the oven to 350 degrees Fahrenheit. Using muffin liners, line a muffin pan.
  • In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy. In another large bowl stir flours, leavenings and spices together using a fork or whisk. 
  • With the mixer on low, alternate mixing in dry ingredients with milk, starting and ending with dry. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
  • Spoon into prepared tins and place into hot oven. Reduce temperature to 325 and bake 18-22 minutes or until toothpick comes out clean after being inserted. Set aside to cool.

For the Frosting

  • Place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat.
  • In a large bowl, whip egg white and cream of tartar until stiff peaks form. Once the sugar dissolves in water and starts to bubble {not too violently} time 1 minute.
  • After this, remove from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape. Stir in vanilla bean paste.
  •  Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with chopped and toasted pecans, if desired.

Serve with pecans as a garnish.

Nutritional Value- 330kcal

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Expert Advice on How to Make the Best Sweet Potato Cupcakes

To make your cupcakes extra soft and moist, use oil for butter. You may use vegetable oil, canola oil, or melted coconut oil.

Be the cupcakes up to one day ahead of time, but make sure to frost them on the day of serving.

Instead of preparing the cupcakes completely from scratch, you may save time by using a cake mix.

If you don’t have vanilla bean paste on hand, 12 teaspoon vanilla extract would enough.

When a toothpick inserted in the middle comes out clean and largely crumb-free, your cupcakes are ready to remove from the oven.

There are a plethora of fantastic options to try. To create toasted marshmallow frosting, use a kitchen blowtorch, or replace marshmallow icing with cream cheese or buttercream frosting. Chocolate chips may be used for a sweetening boost.

Use flax eggs or tofu instead of eggs and egg yolk, and plant-based milk instead of cow’s milk to create vegan sweet potato cupcakes.

Simply replace all-purpose flour with gluten-free flour to make gluten-free cupcakes.

Instead of flour, use a sweetener like erythritol and almond meal to create keto-friendly cupcakes.

Sweet Potato Cupcakes: How to Store Them

Store your cupcakes in an airtight jar at room temperature for up to one week. The cupcakes may be frozen without icing for up to 3 months. When you’re ready to serve them, thaw them overnight in the fridge and then frost them.



Make your sweet potato cupcakes using room temperature ingredients.

This vegan sweet potato cupcake recipe is a delicious dessert that can be made in one bowl. Reference: vegan sweet potato cupcakes.

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