I bake a lot in the fall, and these Sweet Potato Pie Cupcakes are my favorite portable dessert. They are dense, creamy, and warmly spiced with cinnamon and nutmeg. I finish them with a light cinnamon whipped cream. They’re ideal for potlucks, office parties, and church brunches because they’re easy to make ahead, simple to transport, and effortless to serve.
If you’re already in Thanksgiving mode, you’ve probably been collecting seasonal recipes like Pumpkin Pie Crème Brûlée, Cranberry Orange Bread, and Sweet Potato Bread. I love desserts that require minimal fuss—no perfect slicing, easy to prepare ahead, and simple to hand out at gatherings.
Table of contents
- Why you will love this recipe
- What you will need
- How to make
- Expert tip
- Recipe variations and add-ins:
- Serving suggestions:
- How to store leftovers:
- Frequently asked questions
- More recipes with sweet potatoes:
The scent while these cupcakes bake is irresistible and fills the house with warm, autumnal aromas. They’re versatile: I usually top them with cinnamon whipped cream, but cream cheese frosting, a drizzle of caramel, or chopped glazed pecans all work beautifully. For extra indulgence, stir white chocolate chips into the batter; for a lighter option, simply drizzle dark chocolate.
My tip: bake the cupcakes a day or two ahead and frost them just before serving. That saves time on the day of your event and keeps them fresh and tender.
Why you will love this recipe
- Perfect for gatherings: Individual servings make these cupcakes easy to serve—no plates or forks required.
- Quick and simple: The batter takes about 20 minutes to prepare and the cupcakes bake in under 30 minutes.
- Home-baked advantage: Making them at home lets you control ingredients and flavor—these cupcakes are richer and often more economical than store-bought.
- Freeze-friendly: Bake extras and freeze them for up to three months; thaw in the fridge before serving and add fresh whipped cream.
What you will need
- Sweet potatoes: Use roasted and pureed sweet potatoes (Covington, Beauregard, Jewel, or Garnet are great) or a 15-ounce can of unsweetened puree.
- Wet ingredients: Whole milk for creaminess and eggs for structure and moisture.
- Dry ingredients: All-purpose flour for a tender crumb, baking soda and baking powder for lift.
- Spices and flavor: Ground cinnamon, nutmeg, vanilla extract, plus kosher salt to balance sweetness.
- Sugars: A mix of granulated and brown sugar adds both lightness and moist caramel notes.
How to make
Preheat: Preheat the oven to 350°F and line a muffin pan with liners; spray them lightly so cupcakes don’t stick.
Wet mix: In a large bowl, beat the sweet potato puree with the granulated and brown sugar, eggs, vanilla, and milk until smooth.
Dry mix: In another bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Combine: Fold the dry ingredients into the wet mixture until just combined—do not overmix.
Bake: Spoon the batter into the liners, filling each about two-thirds full. Bake for 20–25 minutes until set.
Cool: Let the cupcakes rest in the pan for 30 minutes, then transfer to the refrigerator and chill for at least one hour before topping.
Finish: Top right before serving with cinnamon whipped cream or your chosen frosting.
Expert tip
How to make sweet potato puree
You can steam, pressure-cook, or roast sweet potatoes for puree. To steam: peel and cube, steam over an inch or two of boiling water in a steamer basket for about 15 minutes until tender, cool slightly, then puree in a food processor. Instant Pot: add two cups water, place cubed potatoes in a steam basket, cook on high for 5 minutes, then naturally release for 10 minutes before pureeing. To roast: bake whole unpeeled potatoes at 375°F for 45–60 minutes, cool, scoop the flesh, and process until smooth.
More tips to consider:
- Fold the dry ingredients in only until no streaks of flour remain—overmixing will make cupcakes dense or cause them to sink.
- Let cupcakes cool in the pan for about 30 minutes before transferring to the fridge to finish cooling; topping warm cupcakes can make frosting melt and become sticky.
- Clean sweet potatoes thoroughly and ensure the puree is smooth without stringy bits.
- Short on time? Use a yellow cake mix combined with sweet potato puree, spices, eggs, and milk for a quick version.
Recipe variations and add-ins:
- Cream cheese frosting: A tangy cream cheese frosting complements the sweet potato flavor.
- Caramel drizzle: A drizzle of caramel makes these cupcakes extra indulgent.
- Chocolate: Drizzle melted dark or white chocolate for another flavor twist.
- Toasted marshmallow: Top with marshmallow fluff and toast carefully for a s’mores-style finish.
- Graham cracker crunch: Sprinkle crumbled graham crackers for texture and a hint of crunch.
Serving suggestions:
I prefer these cupcakes chilled. They pair well with fruit-forward sides like sweet potato salad or a roast turkey main course. For leftovers, try using leftover turkey in sliders—these savory bites go well with a sweet dessert spread. If you want more fall desserts, a crustless pumpkin pie is always a crowd-pleaser alongside these cupcakes.
How to store leftovers:
- Refrigerate: Store frosted or unfrosted cupcakes in a sealed container for up to a week.
- Freeze: Wrap individual unfrosted cupcakes in plastic and place in freezer bags; they keep well for up to three months. Thaw overnight in the fridge before serving.
- Defrosting: Thaw in the refrigerator and add freshly whipped cream or frosting just before serving for best texture and flavor.
Frequently asked questions
Yes. Most orange-fleshed varieties (Covington, Beauregard, Jewel, Garnet) are moist and sweet and work best. Some varieties like purple or Japanese sweet potatoes can be drier; if using them, add a tablespoon of milk if the puree seems too thick.
Certain purple varieties contain anthocyanin pigments that can react with baking soda or powder and shift color. Reducing leavening slightly or adding a teaspoon of lemon juice can prevent this. The color change is harmless and won’t affect flavor.
Sinking often results from overmixing (which introduces excess air that collapses), expired leavening agents, or incorrect oven temperature. Mix gently and verify that baking powder and baking soda are fresh.
If cupcakes aren’t cooled long enough before covering or frosting, condensation can make them sticky. Let them cool in the pan for 30 minutes, then chill for at least an hour before topping. Avoid covering them until completely cool.
More recipes with sweet potatoes:
Slow Cooker Mashed Sweet Potatoes
Sweet Potato Pie Recipe
Sweet Potato Cheesecake Bars
Sweet Potato Casserole
Loved this recipe? I’d love to hear from you! Leave a 5-star rating in the recipe card and share your thoughts in the comments—I read every one.
Follow for more seasonal recipes and ask questions in the comments. With love, Catalina.
Sweet Potato Pie Cupcakes
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Ingredients
- 2 cups sweet potato puree – unsweetened or a 15oz can
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup milk room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Cinnamon whipped cream:
- 1 1/2 cups heavy whipping cream cold
- 3-4 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 350°F and line a muffin pan with cupcake liners; spray them lightly so cupcakes don’t stick.
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In a large bowl combine sweet potato puree, granulated and brown sugar, eggs, vanilla, and milk. Beat until smooth.
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In a separate bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
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Fold the dry ingredients into the wet until just combined.
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Scoop batter into the prepared pan, filling each cup about two-thirds full.
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Bake 20–25 minutes until set.
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Cool in the pan for about 30 minutes, then refrigerate for one hour before topping and serving.
Cinnamon whipped cream:
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Chill a mixing bowl and beaters in the freezer 5–10 minutes.
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Pour cold cream into the chilled bowl. Add powdered sugar, cinnamon, and vanilla.
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Whip on medium-low until slightly thickened, then increase speed to high and whip until stiff peaks form, about 1–2 minutes more.
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Top cupcakes with cinnamon whipped cream just before serving.
Video
Notes
How to make sweet potato puree
You can steam, pressure-cook, or roast sweet potatoes for puree. For steaming, peel and cube, steam until tender, cool slightly, then puree until smooth. In an Instant Pot, add two cups water, steam in a basket on high for 5 minutes, naturally release for 10, then puree. To roast, bake whole at 375°F for 45–60 minutes, cool, scoop out the flesh, and process until smooth.
More tips to consider:
- Mix the batter just until combined—overmixing can make cupcakes dense or cause them to sink.
- Allow adequate cooling time in the pan before refrigerating and before frosting to prevent stickiness.
- Ensure the puree is smooth and free of strings for the best texture.
- For a shortcut, combine a yellow cake mix with sweet potato puree, spices, eggs, and milk.