Sweet Potato Cupcakes Recipe

Introduction

These sweet potato cupcakes are moist, flavorful, and subtly spiced—perfect for a cozy afternoon treat or a festive dessert. Made with simple ingredients, they bring a lovely twist to classic cupcakes using natural sweetness and warm spices.

Ingredients

• 1/2 cup sweet potato puree
• 1/2 cup water or milk of choice
• 2 1/2 tsp pure vanilla extract
• 1 tbsp white vinegar or cider vinegar
• 3 tbsp oil or additional sweet potato puree
• 1 cup flour (spelt, white, or gluten-free all purpose)
• 1/2 cup sugar or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Optional: 1/2 tsp ground ginger

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Step 2: In a bowl, whisk together the sweet potato puree, water or milk, vanilla extract, vinegar, and oil. Let this mixture sit for at least 10 minutes.
3. Step 3: While waiting, sift the flour, sugar, cinnamon, salt, baking soda, baking powder, and optional ground ginger into a separate bowl.
4. Step 4: After the resting time, add the dry ingredients to the wet ingredients and gently stir until just combined to form a smooth batter.
5. Step 5: Scoop the batter into the cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove from oven and let cupcakes cool completely before peeling off the liners. These cupcakes taste even better the next day.

Tips & Variations

• For extra moisture, substitute the oil with additional sweet potato puree.
• Use coconut sugar for a richer, caramel-like flavor.
• Add a pinch of nutmeg or cloves for a more complex spice profile.
• Try a dairy-free milk such as almond or oat milk for a vegan version.

Storage

Store these cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 2 months. When ready to eat, thaw at room temperature and warm gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree?

Yes, canned sweet potato puree works well in this recipe. Just make sure it’s plain without added sugar or spices.

What can I use instead of vinegar?

If you don’t have vinegar, lemon juice can be used as an alternative to help the cupcakes rise and add brightness.

Sweet Potato Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

Delicious and moist Sweet Potato Cupcakes made with natural sweet potato puree, warm spices, and a hint of vanilla. These cupcakes are easy to prepare, naturally sweetened, and perfect for a cozy dessert or snack. The recipe uses simple ingredients and is baked to perfection, resulting in a tender crumb with delightful flavor.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 standard cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup sweet potato puree
• 1/2 cup water or milk of choice
• 2 1/2 tsp pure vanilla extract
• 1 tbsp white vinegar or cider vinegar
• 3 tbsp oil or additional sweet potato puree

Dry Ingredients

• 1 cup flour (spelt, white, or gluten-free all-purpose)
• 1/2 cup sugar or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• optional 1/2 tsp ground ginger

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners to prepare for baking.
2. Mix Wet Ingredients: In a mixing bowl, whisk together the sweet potato puree, water or milk of choice, pure vanilla extract, vinegar, and oil or additional sweet potato puree until well combined. Let this mixture sit for at least 10 minutes to activate the baking agents and meld the flavors.
3. Combine Dry Ingredients: While the wet ingredients rest, sift or whisk the flour, sugar, cinnamon, salt, baking soda, baking powder, and optional ground ginger in a separate bowl to ensure even distribution.
4. Make the Batter: After the wet mixture has rested, add the dry ingredients to it and stir gently until just combined. Be careful not to overmix to keep the cupcakes tender.
5. Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
6. Bake: Place the cupcake tin in the preheated oven and bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Serve or Store: These cupcakes taste even better the next day after the flavors settle. The liners will also peel off easily after a day, making them perfect for serving.

Notes

• Use your preferred type of flour to suit dietary needs: spelt for a whole grain option, white for traditional texture, or gluten-free all-purpose to keep it gluten-free.
• Substitute water with any plant-based milk or dairy milk for extra moisture and flavor.
• Adjust sweetness by using coconut sugar or less sugar if desired.
• Letting the batter rest after mixing wet ingredients helps the cupcakes rise better and develop flavor.
• You can add optional spices like ground ginger for additional warmth and complexity.
• Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Sweet Potato Cupcakes, Sweet Potato Dessert, Moist Cupcakes, Healthy Cupcakes, Easy Baking Recipe, Fall Baking