Sweet Potato Cupcakes are so moist and easy to make! These Sweet Potato Cupcakes are topped with a whipped cream cheese frosting and a maple candied pecan.
I used to work a bakery that made the most delicious sweet potato cupcakes! They were deliciously topped with a whipped cream I’ve never had before until I learned the secret! Cream cheese! OOHhh so GOOD!
These Sweet potato cupcakes came out only during the fall season and they’re the perfect Thanksgiving addition!
I’ve been trying to replicate this recipe for a couple of years now and I think I finally nailed it!
Sweet Potato Cupcakes Ingredients:
- Flour
- Sugar
- Cinnamon
- Oil
- Eggs
- Canned Sweet Potatoes
- Heavy Cream
- Cream Cheese
How to make Sweet Potato Cupcakes
In a stand mixer add in the eggs and sugar and whip on high until light in color.
Add in the oil, vanilla extract and then the sweet potatoes and mix until the sweet potatoes have broken up and is mixed thoroughly.
Mix the dry ingredients into a medium sized bowl and then add to the batter. Beat the batter on medium high for 30 seconds making sure to scrape the sides. The batter should be thick.
Fill the cupcake liners 3/4 full and then bake at 350F for 12 to 14 minutes.
Take them out of the cupcake pans and let them cool on a cooling rack and set to the side.
Candied Pecans:
In a small pan on medium heat add the brown sugar, maple syrup, cinnamon, vanilla extract, salt, and water. Allow it to boil and stir to incorporate all the ingredients.
Add in the pecans and mix the caramelized mixture around the pecans. Turn off the stove and pour the pecans on a parchment-lined baking sheet. Separating the pecans quickly before the sugar hardens. Allow the pecans to cool and set to the side.
Whipped Cream Cheese Frosting:
In a stand mixer using the paddle attachment cream the cream cheese and sugar until mixed evenly. Add in half of the heavy cream and mix on low. Scrape the bottom and sides often. Once this mixture is evenly mixed add in the remaining heavy cream, vanilla and cinnamon and mix again. When the batter is fully mixed evenly changed the paddle attachment to the whisk attachment and whip on high until soft to stiff peaks.
In a large piping bag with a round tip top with whipped cream cheese and then and a candied pecan.
Cupcakes Tips & Questions
Can I use fresh sweet potatoes?
- Yes! The sweetness may change because the canned ones are soaked in a syrup.
How far advanced can I make this?
- These cupcakes are so moist they can be baked 2 or 3 days ahead and stored in an airtight container until ready to be topped and served.
What is the best way to store sweet potato Cupcakes:
- Store them in an airtight container and refrigerate them up to 5 to 7 days.
For More Fall Inspired Recipes:
- Pumpkin Bread with Cinnamon Swirl
- Pumpkin Snickerdoodle with Biscoff Filling
- Way Better than Pie, Apple Cinnamon Pie Cookies
- The Most Wonderful Pumpkin Cake Recipe
My Favorite Sweet Potato Cupcakes
Ingredients
Sweet Potato Cupcakes
- 2 Eggs
- 1 cup Sugar
- 1/2 cup Oil
- 1 tsp Vanilla Extract
- 1 1/2 cup Sweet potato (10oz)
- 1 Cup All Purpose Flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
Whipped Cream Cheese Frosting
- 1 1/2 cup Heavy cream
- 1/4 cup Sugar
- 2 oz Cream Cheese
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
Candied Maple Pecan
- 1 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 cup Pecans
- 1 tsp Water
Instructions
Sweet Potato Cupcake Batter
- In a stand mixer add in the eggs and sugar and whip on high until light in color.
- Add in the oil, vanilla extract and then the sweet potatoes and mix until the sweet potatoes have broken up and is mixed thoroughly.
- Mix in the remaining dry ingredients and mix the batter on medium-high for 30 seconds making sure to scrape the sides. The batter should be thick.
- Fill the cupcake liners until 3/4 full and then bake at 350F Oven for 12 to 14 minutes.
- Allow them too fully cool.
Candied Pecans
- In a small pan on medium heat add the brown sugar, maple syrup, cinnamon, vanilla extract, salt, and water. Allow it to boil and stir to incorporate all the ingredients.
- Add in the pecans and mix the caramelized mixture around the pecans. Turn off the stove and pour the pecans on a parchment-lined baking sheet. Separating the pecans quickly before the sugar hardens. Allow the pecans to cool and set to the side.
Whipped Cream Cheese Frosting
- In a stand mixer or a large bowl mix the cream cheese and sugar until mixed evenly. Add in a third of the heavy cream and mix on low. Scrape the bottom and sides often. Once this mixture is evenly mixed add in the remaining heavy cream, vanilla, and cinnamon and mix again on low scraping the sides and bottoms. Beat the frosting on high until stiff peaks form.
- In a large piping bag with a round tip pipe dollops of whipped cream on top.
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