Creamy Sweet Potato Pie Cupcakes
I usually do a lot of baking during the fall, and these Sweet Potato Pie Cupcakes are the perfect portable dessert. They are dense, rich, creamy, and perfectly spiced with cinnamon and nutmeg. I top them with fluffy cinnamon whipped cream, and they are my go-to dessert when I need to make something for potlucks, office parties, or church brunches.
If you are like me, already in Thanksgiving mode, then you’re probably shopping around for recipes like Pumpkin Pie Crème Brûlée, Cranberry Orange Bread, and Sweet Potato Bread. I love mess-free recipes that don’t require me to worry about slicing perfectly, and they all fit the bill. Easy to make in advance, easy to transport, and to serve!
Table of contents
The aromas alone from baking these fall-themed cupcakes will make you drool, and the house smells so incredible. I am a massive fan of these decadent cupcakes, also because I can make them in advance, and also because they are so versatile. I enjoy them with a big dollop of freshly made cinnamon whipped cream, but they also taste delicious topped with cream cheese frosting, a drizzle of caramel sauce, and chopped glazed pecans.
You can elevate them by stirring white chocolate chips into the batter, or dress them down, save some calories, and top them with a drizzle of dark chocolate. No matter what you choose, I guarantee you that these tender and moist sweet potato cupcakes will be the talk of the party! To make your life easier, use my trick: bake them 1-2 days in advance, and frost them before serving.
Why you will love this recipe
- Great for parties: These individual cakes are perfect for parties and make the ideal grab-and-eat dessert for both adults and kids, requiring no plates or silverware. Just hand them out to the kids and let them go!
- It’s so quick and easy: with my recipe, it only takes about 20 minutes to prepare them, and they cook in under 30 minutes.
- Better than the bakery: Making them at home, I know what’s in them, and the creamy sweet potato cuocakes always taste better than the bakery and are budget-friendly.
- Make extra and freeze them: I can always make extra and store them in the freezer. Additionally, I appreciate that I can prepare these festive cupcakes a few days in advance and frost them just before serving.
What you will need
- Potatoes: I like to use organic sweet potatoes from my local farmers’ market to make my own puree. My favorites are Covington, Beauregard, jewel, or garnet. Or I get a 15-ounce can of pureed sweet potatoes.
- Wet ingredients: I use whole milk for its rich flavor and creamy texture, and eggs to act as a binder, providing structure while keeping the dish moist and decadent.
- Dry ingredients: The all-purpose flour provides structure while also being light enough to keep the crumb tender. Baking soda produces gas bubbles to help the cupcakes rise, while baking powder makes them fluffy due to the chemical reaction with the heat.
- Aromas and spices: Cinnamon and nutmeg pair ideally to bring holiday warmth and flavor to this dessert. The cinnamon has a sweetness with a hint of bite, and the nutmeg adds a layer of nutty depth and complexity. Vanilla extract enhances the main ingredients to keep them from tasting flat.
- Sugar and salt: I use both white and brown sugar because the brown sugar adds caramelization and moisture, and the white sugar incorporates air and fluffiness. I also add kosher salt to balance the sweetness.
How to make
Preheat the oven: First, I preheat the oven to 350°F and line a muffin pan with cupcake liners that have been sprayed with baking spray.
Mix the wet ingredients: Now, I mix the sweet potato puree with the two sugars, vanilla, milk, and eggs on medium speed until smooth.
Mix the dry ingredients: In another bowl, I combine the flour, nutmeg, salt, baking powder, cinnamon, and baking soda.
Combine: I stir the dry ingredients into the wet ingredients.
Bake the cupcakes: Next, spoon the batter into the cupcake liners, filling them about 2/3 full, before baking for 20 to 25 minutes.
Let them cool: Then, I let the cupcakes cool in the pan for 30 minutes before taking them out to cool in the fridge for at least an hour.
Top and serve: Before serving, I top my cupcakes with my homemade whipped cream.
Expert tip
How to make sweet potato puree
Making sweet potato puree can be done by steaming on the stove, in the Instant Pot, or by baking them in the oven. To steam them, I clean and peel them before chopping them into one-inch cubes. Then, I fill a large saucepan with ¼ water and place a steamer basket on top. Placing the potatoes in the basket, I cover them and bring the water to a boil over medium-high heat. After letting them steam for 15 minutes, I let them cool for 10 minutes and then mash them in a food processor.
To make them in the Instant Pot, I prepare the potatoes the same way and then pour two cups of water into the pot. I place a steam basket inside and put the potatoes in the basket before closing the lid. I cook them for five minutes and then naturally release the pressure for 10 minutes. Once they are cool enough to handle, I puree them in a processor. To bake, I don’t peel them or cut them. I bake them at 375°F for 45 to 60 minutes and then let them cool. After that, I scoop out the flesh and process it until it’s smooth.
More tips to consider:
- Only stir the dry ingredients into the wet ingredients until no streaks of flour remain. Do not over-stir.
- Be sure to let the cupcakes rest for 30 minutes in the pan before removing them to cool in the fridge. Then, let them cool for at least an hour before topping and serving.
- Ensure the potatoes are thoroughly cleaned before cooking.
- After making sweet potato puree, make sure there are no stringy bits or other debris.
- To speed up the process and make it easier, use yellow cake mix, sweet potato puree, cinnamon, nutmeg, eggs, and milk.
Recipe variations and add-ins:
- Other frosting: I also like to top these with my rich and delicious cream cheese frosting. It only needs four ingredients to make.
- Caramel delight: Another way to make these cupcakes more decadent is to drizzle some of my caramel sauce on top.
- Melted chocolate: Instead of drizzling caramel sauce on top, I sometimes drizzle some melted chocolate on them for chocolate lovers like me. It works with any chocolate, including dark and white chocolate.
- Marshmallow fluff: For a different flavor, use marshmallow fluff and toast the outside until it is golden brown.
- Graham crackers: Give these cupcakes some crunch and extra flavor by sprinkling crumbled graham crackers on top.
Serving suggestions:
I like to serve my homemade sweet potato pie cupcakes chilled, and they are the perfect finish to a dinner of my sweet potato salad, which is packed with fruits and veggies like pineapples, cranberries, pomegranate arils, and sweet potatoes. It is the perfect meld of tangy, sweet, and savory. For the main entrée, I like to ensure that everyone gets a taste of my oven-roasted turkey with citrus herb butter. I can serve up to a dozen people, or serve eight and have lots of leftovers.
My favorite thing about leftover turkey is making my cheesy turkey sliders! In fact, these little buttery sandwiches are so delicious that I sometimes buy turkey from the store just to make them. With cranberry sauce, mozzarella, and mayonnaise on Hawaiian rolls topped with garlic butter, these are the best! As if these cupcakes weren’t dessert enough for everyone, I also make my crustless pumpkin pie, which is always a hit.
How to store leftovers:
- Refrigerate: I save leftover cupcakes wrapped in plastic and placed in a sealed container for up to a week in the fridge.
- Freezing: To freeze, I wrap them in plastic and put them in freezer bags before topping them. They will stay fresh for up to three months.
- Defrost: They taste best when thawed overnight in the fridge before serving, and then I whip up some fresh whipped cream to top them with.
Frequently asked questions
This recipe will work wonderfully with any sweet potato. I prefer Covington, Beauregard, Jewel, or Garnet sweet potatoes because they are moist and creamy with the perfect blend of tart and sweet flavor. The purple, Hawaiian, Hannah, and Japanese varieties tend to be a bit drier than the orange type, though. They will work, but may need a bit more liquid to make them moist. I would add a tablespoon of milk if needed.
If the sweet potatoes used in this recipe were a particular kind of purple variety, they contain a pigment with anthocyanin. This pigment is sensitive to pH and can cause the batter to turn green when it comes into contact with baking powder or baking soda. To prevent this, using a smaller amount of leavening agents will help. Or, add a teaspoon of lemon juice to neutralize the alkalinity. Either way, this will not harm anyone. The green color does not affect the taste or quality of the product.
Cupcakes usually sink if they are overmixed. If the batter is mixed too much, it contains too much air, and it will collapse in the oven. This can also occur if the baking powder or baking soda has expired or is past its expiration date. Another problem could be if the oven temperature were not correct. Too low, and the cupcakes will not set before the bubbles deflate. Too high and the outside cooks too fast.
Chilling the cupcakes long enough is one of the main reasons for sticky cupcakes and melted frosting. I highly recommend letting them rest in the pan for 30 minutes at room temperature before removing them and then cooling them in the fridge for at least an hour. Also, do not cover your cupcakes before they are completely cool. That will cause condensation from the heat to build up, making the cupcakes sticky.
More recipes with sweet potatoes:
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Sweet Potato Pie Cupcakes
Ingredients
- 2 cups sweet potato puree – unsweetened or a 15oz can
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup milk room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Cinnamon whipped cream:
- 1 1/2 cups heavy whipping cream cold
- 3-4 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F and line a muffin pan with cupcake liners. Spray them lightly with baking spray; otherwise, the cupcakes will stick to the liner.
- In a large bowl, combine sweet potato puree, white and brown sugar, eggs, vanilla extract, and milk. Beat on medium speed until smooth.
- In a medium bowl, combine the flour, cinnamon, nutmeg, salt, baking soda, and baking powder, stirring until the mixture is thoroughly combined.
- Incorporate the flour mixture into the pumpkin mixture, and mix until just combined.
- Scoop the batter into the prepared muffin pan, filling each muffin tin about 2/3 of the way.
- Bake for about 20-25 minutes, until cupcakes are set.
- Let the muffins cool in the pan for about 30 minutes. After that, transfer them to a serving plate and refrigerate for one hour before serving.
Cinnamon whipped cream:
- Place a large glass or metal mixing bowl and the mixer beaters in the freezer for 5 to 10 minutes.
- Pour the cold cream into the chilled bowl. Add sugar, cinnamon, and vanilla.
- Begin whipping the mixture on medium-low speed until it thickens slightly, about 1 minute. Then, increase the speed to high and continue whipping until stiff peaks form and the cream holds its shape, which takes about 1 minute.
- Top the sweet potato cupcakes with cinnamon whipped cream right before serving.
Video
Notes
How to make sweet potato puree
Making sweet potato puree can be done by steaming on the stove, in the Instant Pot, or by baking them in the oven. To steam them, I clean and peel them before chopping them into one-inch cubes. Then, I fill a large saucepan with ¼ water and place a steamer basket on top. Placing the potatoes in the basket, I cover them and bring the water to a boil over medium-high heat. After letting them steam for 15 minutes, I let them cool for 10 minutes and then mash them in a food processor. To make them in the Instant Pot, I prepare the potatoes the same way and then pour two cups of water into the pot. I place a steam basket inside and put the potatoes in the basket before closing the lid. I cook them for five minutes and then naturally release the pressure for 10 minutes. Once they are cool enough to handle, I puree them in a processor. To bake, I don’t peel them or cut them. I bake them at 375°F for 45 to 60 minutes and then let them cool. After that, I scoop out the flesh and process it until it’s smooth.More tips to consider:
- Only stir the dry ingredients into the wet ingredients until no streaks of flour remain. Do not over-stir.
- Be sure to let the cupcakes rest for 30 minutes in the pan before removing them to cool in the fridge. Then, let them cool for at least an hour before topping and serving.
- Ensure the potatoes are thoroughly cleaned before cooking.
- After making sweet potato puree, make sure there are no stringy bits or other debris.
- To speed up the process and make it easier, use yellow cake mix, sweet potato puree, cinnamon, nutmeg, eggs, and milk.