Sweet Potato Cupcakes

IMG 2502 e1349053257329 Sweet Potato Cupcakes

Sometimes I feel like a salad.

More often I feel like a carb. Pick a carb, any carb.

And it is with that in mind that I apologize for the abundance of sweet carb-filled recipes that may show up here in the next couple of weeks.

I mean, I’m sorry…but I’m not really that sorry. Trust me, I’ve got some great recipes to share with you. Starting with this one.

Sweet potato cupcakes…topped with a lovely brown sugar frosting…and garnished with glazed pecans. Do I even need to say more??

IMG 2500 e1349053314740 Sweet Potato Cupcakes

I didn’t think so. After all, it’s rude to talk with your mouth full.

Frosting recipe from Cupcake Project.

Sweet Potato Cupcakes
Yield: 12 cupcakes
For the cupcakes:
  • ¾ cup all-purpose flour
  • ½ cup white whole wheat flour (or whole wheat pastry flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla
  • ¾ cup cooked, pureed sweet potato
  • ½ cup buttermilk
For the brown sugar frosting:
  • ½ cup unsalted butter
  • 1 cup packed dark brown sugar
  • ¼ cup milk
  • 2 cups powdered sugar, sifted
For the glazed pecans:
  • ¼ cup granulated sugar
  • 1 cup pecan halves
  • 1 heavy pinch cinnamon
To make the cupcakes:
  1. Preheat oven to 350 degrees.
  2. On a piece of parchment paper (or in a medium bowl), sift together the flours, baking powder, soda, cinnamon and ginger. Set aside.
  3. In a large bowl, whisk together the eggs, yolks and sugars until pale yellow and no clumps of brown sugar remain. Whisk in the coconut oil, vanilla, pureed sweet potato and buttermilk until thoroughly combined.
  4. Slowly add in the dry ingredients, mixing until just combined.
  5. Spoon batter into a lined baking tin and bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove to a cooling rack and allow to cool completely before frosting.
To make the frosting:
  1. In a medium saucepan, melt the butter over medium to medium-high heat. Add in the brown sugar; bring to a steady boil, then reduce heat to medium-low and allow to boil for 2 more minutes, stirring constantly.
  2. Stir in the milk and return to a steady boil, still stirring. You should now have a lovely caramel sauce.
  3. Remove from heat and (carefully) pour into a medium bowl. Allow to cool.
  4. Once the mixture is lukewarm, beat in the powdered sugar with an electric mixer until smooth and your desired consistency, adding a bit more powdered sugar to thicken or a bit of hot water to thin.
  5. Pipe or spread onto cooled cupcakes and quickly garnish with glazed pecans.
  6. Store frosted cupcakes in the refrigerator for up to 3 days.
To make the glazed pecans:
  1. Line a sheet pan with parchment paper. Set aside.
  2. Combine all ingredients in a medium skillet and heat over medium heat, stirring occasionally.
  3. After several minutes, the sugar will start to get sticky, and with a bit more time will start to melt. Keep stirring to coat the pecans.
  4. When all of the sugar has melted and is a lovely amber color, Pour the pecans onto the prepared sheet pan. Use two forks to separate the pecans. Allow to cool. Use to garnish cupcakes. Store leftover pecans in an airtight container.
For a less coconut-y taste, substitute melted butter for half or all of the coconut oil in the cupcakes. Additionally, it is really important that your sweet potato be pureed and not just mashed in order to achieve a good cupcake texture, so give it a whirl in the food processor.



  1. THIS is the recipe I’ve been anxiously awaiting! They’re beautiful AND they sound amazing!!!

  2. These were sooooooo deelish! I still have three in the house and I am hoarding them to myself. Truth be told, Weezer even got a crumb or two…. or a whole lick of frosting. No judgements!

  3. I would love to try sweet potato cupcakes! Especially with that frosting! I love how you made them a little healthier with whole wheat flour and coconut oil.

    • Gotta balance out the frosting and those pecans, ya know ;-) (I also adore the slight coconut flavor the oil gives!)

  4. These look absolutely incredible! I adore sweet potato!

  5. LOVE! I’m making a sweet potato recipe this week too :) Only not as sweet as yours, I’ve never tried baking them into a cupcake, these look fabulous! Especially that brown sugar frosting…. yes please!

    P.S. I finally found a roommate and I think I’m going to be dt by next month!! Get excited for some foodie dates!!

  6. I wish my mouth was full of these cupcakes RIGHT NOW! What a perfect fall treat. Thanks for stopping by Bake. Eat. Repeat! Can’t wait to share more recipes in the future.

  7. I would like to face plant in that frosting right now please. Why have I never tried brown sugar frosting before?!

  8. These look and sound scrumptious! Hoping to dig sweet potatoes soon and may have to try them.

  9. Fabulous, beautiful and delicious sounding! And I love your polka dot cupcake papers!

  10. Sweet potatoes are tons of fun to bake with! They’re so healthy for you too! Your cupcakes look so comforting – I just want to curl up with one of them and a cup of coffee :)

  11. These look so yummy! Just what I’m looking for our Canadian Thanksgiving this weekend. Cute. Perfect fall flavours

    • I *almost* saved them for OUR thanksgiving, but since yours is this weekend, I’m extra glad I shared them now! :-)

  12. Sweet Potato > Pumpkin any day! It almost makes me feel like i’m getting my daily veggie quota by indulging in these! Yummmm and happy fall!

  13. oh man, I’m loving these! I feel like you packed everything that is wonderful about fall into one perfect bite :)

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