These Sweet Potato Cupcakes make the perfect Fall treat. If you enjoy sweet potato casserole, you’re going to love this cupcake version of that amazing dish!
Sweet Potato Cupcakes Recipe
Fall is my favorite season and these cupcakes remind me of one of my favorite things about Fall — Thanksgiving. Inspired by my favorite dessert-disguised-as-a-side-dish, these perfectly portioned portable treats let you celebrate Thanksgiving any time you want.
What You Need to Make Sweet Potato Cupcakes
- 1 white cake mix
- 3 eggs
- 1/3 cup of melted butter
- 1/4 cup of milk
- 1/4 cup of Maple syrup
- 1/4 cup of brown sugar
- 1 whole sweet potato (cooked in the microwave, and scooped into the cake mix)
Cinnamon Buttercream Frosting
- 1 stick of butter – softened, not melted
- 1/2 cup of Crisco
- 1 teaspoon of Vanilla Extract
- 1 teaspoon of Cinnamon
- 1/2 cup of heavy cream
- 4 – 5 cups of powdered sugar
- 2 cups of Oatmeal
- 1 cup of brown sugar
- 1/2 stick of butter – melted
- 1 teaspoon of cinnamon
- 1 teaspoon of sugar
- 1 bag of large Marshmallows
- Parchment paper
How to Make Sweet Potato Cupcakes
Line 2 – 12 count, or 1 – 24 count muffin tin(s) with cupcake liners, and set aside. Then preheat oven to 350 degrees.
Wash the sweet potato, and place it in the microwave on the baked potato setting and cook the sweet potato. When it’s done, set it aside to cool.
In the mixing bowl of a stand mixer, cream together the softened butter, and brown sugar until light and fluffy.
Slice the sweet potato in half, and with a large spoon, scoop out the sweet potato and place it in the mixing bowl, and blend with the other ingredients.
Add eggs, milk, cake mix and Maple syrup to the sweet potato puree mixture bowl and beat until combined and well blended. Then, blend on high for about 45 seconds. Scrape down the sides of the mixing bowl, and blend one more time.
Remove the mixing bowl, and with a small ladle, ladle the cake mixture into the muffin cups until they’re about 2/3 full.
Bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
Step 7 – Frosting:
While the cupcakes are cooling; wash out the mixing bowl, and make the frosting. Place the stick of softened butter in the mixing bowl, along with the Crisco, and Vanilla and Cinnamon, and blend together until smooth and creamy.
Add about half of the powdered sugar, and half of the heavy cream, and mix on low until blended. Add a little more of powdered sugar, and more of the cream until all ingredients have been added. Stop the mixer and scrape the sides, and blend again on high until the Frosting is thick and smooth. Place the mixing bowl in refrigerator to chill.
Step 9 – Crumble Topping:
While the frosting is chilling, and the cupcakes are cooling, start the crumble topping by lining a cookie sheet with parchment paper.
Place the oatmeal, brown sugar, cinnamon and sugar in a large bowl, and pour the melted butter over the topping mixture, and blend well with a large spoon.
Pour the Topping onto the Parchment paper lined cookie sheet, and place in the oven at 400 degrees for about 10 minutes, stirring half way through baking, bake until golden brown. Remove from oven and set aside to cool.
Step 12 – Marshmallow Topping:
Line another cookie sheet with Parchment paper, and place 24 marshmallows on the parchment paper. Place the cookie sheet in the oven, under the broiler, watching constantly until the Marshmallows begin to brown and melt. Remove from oven, and set aside.
Step 13 – Putting the Sweet Potato Cupcakes Together:
When the cupcakes are completely cooled, fill a pastry bag with the cinnamon buttercream frosting, and using the large star tip, pipe the frosting onto the cupcakes, starting at the outer edge, and swirling up to a point. Gently roll the cupcake edges, where the frosting is, in the crumble topping, and place a browned, melted marshmallow topping on top of the frosting.
Serve and Enjoy!
NOTE: The Marshmallows will still be a little warm when you top the frosting with them, but that’s okay. You can pull them a little to get them on the tops of the cupcakes the way you want them. You can even break them apart and place them on the cupcakes in two pieces if that’s easier for you. Cupcakes should be kept in the refrigerator in an airtight container. Cupcakes will keep refrigerated for up to 6 days.
- 1 box white cake mix
- 3 large eggs
- 1/3 cup melted butter
- 1/4 cup milk
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 medium sweet potato, cooked with peel removed
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup heavy cream
- 4-5 cups powdered sugar
- 2 cups old-fashioned oats
- 1 cup brown sugar
- 1/4 cup butter, melted
- 1 tsp cinnamon
- 1 tsp sugar
- 1 bag large marshmallows
To make the cupcakes:
- Line muffin tin with cupcake liners. Preheat oven to 350 degrees.
- Wash sweet potato, pierce with a fork several times, and microwave for 5 minutes on high. Then, set it aside to cool.
- In large mixing bowl, cream together softened butter and brown sugar.
- Slice cooled sweet potato in half and scoop the soft portion into the mixing bowl, discard the peel. Beat on medium until sweet potato is incorporated into the butter mixture.
- Add the remaining ingredients and blend on low until ingredients are combined. Then, beat on high for two minutes, scraping down the sides halfway through to make sure the batter is consistently smooth.
- Fill cupcake liners 2/3 full with the cake batter.
- Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely.
- Increase oven temperature to 400 degrees.
To make the frosting:
- In large mixing bowl, cream together butter, shortening, and vanilla extract.
- Add cinnamon and mix to combine.
- Add 2 cups powdered sugar and half the cream. Mix on low until blended. Gradually add more powdered sugar and cream, scraping down the sides in the process. Once all the cream has been added, continue adding powdered sugar until the frosting has a thick, creamy consistency.
- Beat on high for one to two minutes until frosting is smooth.
- Place frosting in the refrigerator to chill.
To make the topping:
- Line a cookie sheet with parchment paper.
- In a large bowl, combine the oats, brown sugar, cinnamon, sugar, and melted butter.
- Using a wooden spoon, stir to combine the ingredients. Then, pour the mixture onto the parchment paper-lined cookie sheet.
- Bake at 400 degrees for 10 minutes, stirring halfway through.
- While the topping is
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If you love this fun sweet potato cupcake recipe, be sure to pin it to your favorite Thanksgiving recipes board on Pinterest so you can find it on the big day!