hand reaching for sweet potato cupcake on cake stand
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Mini Sweet Potato Cupcakes

Sweet potato cupcakes are tender, soft treats topped with fluffy marshmallow frosting. They’re a perfect addition to the Thanksgiving dessert table!
Course Dessert
Cuisine American
Keyword sweet potato cupcakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 50 mini cupcakes or 18 regular size cupcakes
Calories 106kcal
Author Haley D Williams

Ingredients

Sweet Potato Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • Pinch of ground cloves
  • 2 eggs slightly beaten
  • 2 1/2 cup (12 ounces or 340 grams) peeled, shredded, sweet potatoes*
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 cup canola or vegetable oil
  • 1 tsp. vanilla
  • Chopped pecans for garnish optional

Marshmallow Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 7 oz. carton marshmallow creme
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 1-2 teaspoons milk

Instructions

Sweet Potato Cupcakes

  • Preheat oven to 350° F. Line a mini (or regular size) muffin tin with cupcake liners. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla. Mix until well blended, about 1 minute.
  • Add wet ingredients to dry ingredients and use a rubber spatula to stir together until just combined, about 20 seconds. Do not overmix.
  • Spoon batter into prepared cupcake liners until about two-thirds full. Bake for 12 to 15 minutes** or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

Marshmallow Frosting

  • In a bowl of a stand mixer fitted with the whisk attachment, combine the butter, marshmallow creme, salt and vanilla. Mix until creamy, about 1 minute. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Add milk, 1 teaspoon at a time, until desired consistency is reached (I used 1 teaspoon).
  • Transfer frosting to a pastry bag fitted with a tip. Frost cupcakes and garnish with chopped pecans (optional). Cupcakes are best when served the same day. Store in an airtight container at room temperature for up to three days.

Notes

*It's best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don't get as soft during baking.
**If making regular sized cupcakes, increase baking time to 20 to 22 minutes

Nutrition

Calories: 106kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 24mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1031IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg