Sweet Potato Cupcakes With Cream Cheese Frosting Recipe

Sweet Potato Cupcake & Cream Cheese Frosting Recipe

 Ironically, the day before I made these cupcakes I told my friends, “I’m just not a fan of fall flavored desserts.” It’s true, I prefer blueberry pie over pumpkin, cookie dough cinnamon rolls over your typical version, & a green tea latte over everyone’s favorite PSL. I do, however, love fall flavors in savory foods: fig grilled cheese, squash & goat cheese salad, you get the point. Yet it’s been on my to do list to try sweet potato cupcakes as it combines one of my favorite savory foods with something sweet. I figured the combination might be something I could work with for a fall dessert. I was blown away with how much I loved these cupcakes. The savory cupcake matched with a cream cheese frosting is beyond delicious.

Sweet Potato & Cream Cheese Frosting Cupcake Recipe

Since this is a fall flavored cupcake you’ll want to top it accordingly. Swapping out sprinkles for crumbled pecans is a clever way to decorate your cupcakes while matching flavors. Additionally, a caramel drizzle adds an extra sweet touch to every bite. You may be wondering why I chose to top these cupcakes with raspberries. Truthfully, I personally just love a fresh flavor on my dishes & thought a raspberry would be a nice succulent surprise!

Sweet Potato Cupcake Recipe

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Sweet Potato Cupcakes With Cream Cheese Frosting Recipe
Prep time
Cook time
Total time
Serves: 20 cupcakes
  • for cupcakes:
  • 1½ cup sweet potato, pureed
  • 2 cups all purpose flour
  • 1¼ tsp baking powder
  • ¾ tsp baking soda
  • a pinch of salt
  • 1½ tsp ground cinnamon
  • ½ tsp ginger, ground
  • heaping ½ cup unsalted butter
  • 1¼ cup light brown sugar
  • 3 eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg
  • for frosting:
  • 8 oz cream cheese
  • 3 cup powdered sugar
  • 1 cup sour cream
  • for topping:
  • caramel sauce
  • pecans
  • raspberries
  1. In large bowl, combine all cupcake ingredients. Stir until smooth.
  2. Preheat oven to 350 F. Line muffin pan with cupcake liners. Fill liners ¾ full with cupcake mixture.
  3. Bake 22-24 minutes. Let cool completely.
  4. In medium bowl, combine all frosting ingredients. Mix with electric mixer on medium speed until fluffy or with spatula until smooth.
  5. Place frosting in bag with desired tip & swirl over cupcakes. Top with a raspberry, pecan, & caramel sauce. Enjoy!
large mixing bowl
mixing spoon
muffin tray
cupcake liners
measuring cup
medium mixing bowl
electric mixer (optional: mixing spatula)
frostin bag

Cream Cheese Frosting on Sweet Potato Cupcakes

Fall Cupcake Recipe


  1. Ali says

    These look absolutely wonderful. Thanks for sharing this recipe. I bet my kids would actually eat these sweet potatoes!