Sweet Potato Cupcakes with Cinnamon Frosting
This recipe for sweet potato cupcakes with cinnamon frosting is the perfect way to show off your baking skills—and your sweet tooth. The soft, fluffy cupcakes are studded with bits of sweet potato, while the creamy cinnamon frosting is the perfect finishing touch. Go ahead and impress your friends and family with these delicious cupcakes. They’ll be begging for more!
Ingredients
Cupcakes:
- 1 cup all purpose flour or use gluten-free flour
- 15 oz. sweet potato puree
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
Crust
- 1 cup graham crackers crushed, vegan, dairy-free, try Nabisco brand
- 4 tbsp butter melted, vegan and dairy-free, homemade or store bought
- 2 tsp raw sugar
- kosher salt pinch
Frosting:
- 2-3 sticks butter softened, vegan
- 8 oz. whipped cream vegan, dairy-free
- 1 cup powdered sugar organic
- 1 tsp vanilla extract pure
- kosher salt pinch
- pecans chopped, for garnish
- cinnamon sugar sprinkle
Instructions
A cup of happiness, sweet potato pie cupcakes!
- Preheat the oven to 350°F and grease the cupcake pan.
- In a large mixing bowl, combine yellow cake mix, sweet potato puree, cinnamon, and nutmeg. Mix well until the dough forms.
- On a prepared cupcake pan, place the dough and bake them for at least 30–40 minutes. Allow cooling after baking.
- Meanwhile, in the mixing bowl, combine the butter, whipped cream, powdered sugar, vanilla extract, and salt until smooth.
- Transfer the frosting into a piping bag and pipe it onto the cooled baked cupcakes on top.
- Garnish with pecans and sprinkle with cinnamon sugar, if preferred.
Nutrition
Calories: 156kcalCarbohydrates: 33gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 72mgPotassium: 146mgFiber: 1gSugar: 15gVitamin A: 5070IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!