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Sweet Potato Cupcakes

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By Betty Crocker Kitchens
Updated Nov 13, 2024
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These scrumptious cupcakes are brimming with the essence of autumn and feature the wholesome goodness of sweet potato baked right in! This recipe is in our The Betty Crocker Cookbook, 13th edition, which has oodles of new recipes like this one, in addition to traditional favorites. Combining both shredded and cooked sweet potato with aromatic seasonal spices like ground cinnamon, ginger and nutmeg, these mini cakes offer terrific flavor and texture. Topped with a luscious cinnamon-marshmallow frosting, each bite delivers the sweet taste of fall.

These cuties are a great option when serving a Halloween or Thanksgiving crowd, or any time you’re inspired by the crisp autumn air. They are sure to bring joy whether tucked in a lunch box, served at a meeting or devoured as an after-school snack. What a delicious way to enjoy your veggies!

Sweet Potato Cupcakes

  • Prep Time 45 min
  • Total 1 hr 40 min
  • Servings 24
  • Ingredients 20
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Ingredients

Sweet Potato Cupcakes

  • 2 1/3 cups Gold Medal™ All Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 cup mashed cooked dark-orange sweet potato (see Tips)
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup shredded, peeled, uncooked dark-orange sweet potato, if desired

Cinnamon-Marshmallow Frosting

  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
  • 2 1/4 cups powdered sugar
  • 1/2 teaspoon ground cinnamon plus additional for garnish, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in or spray with cooking spray each of 24 regular-size muffin cups.
  • Step 
    2
    In medium bowl, mix flour, the baking powder, 1 1/2 teaspoons cinnamon, the salt, the ginger and the nutmeg; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Add granulated sugar and brown sugar, about 1/4 cup at a time, beating after each addition and scraping the bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in mashed sweet potato and 1 teaspoon vanilla. Alternately add flour mixture and milk beating on low speed after each addition just until mixed. Stir in shredded sweet potato. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • Step 
    3
    Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    Meanwhile, in large bowl, beat marshmallow creme, 1 cup butter, 1/2 teaspoon vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar and 1/2 teaspoon cinnamon until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
  • Step 
    5
    Spread or pipe frosting onto cupcakes. Sprinkle with additional cinnamon.

Nutrition

320 Calories
16g Total Fat
2g Protein
41g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
320
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
65mg
21%
Sodium
240mg
10%
Potassium
95mg
3%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
3%
Sugars
27g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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