Sweet Potato Cupcakes: with Marshmallow Frosting

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Soft, spiced, and full of cozy flavor, these Sweet Potato Cupcakes taste like Thanksgiving wrapped in a cupcake liner. The kind of dessert that fills your kitchen with cinnamon warmth and feels nostalgic, even if you’ve never made them before. Whether you’re baking for Friendsgiving, a cozy Sunday brunch, or just because you had leftover mashed sweet potatoes, this recipe brings that comforting, homemade vibe we all crave in fall.

Ingredients

For the Sweet Potato Cupcakes

• ½ cup sweet potato puree (roasted or canned)
• ½ cup milk of choice (dairy or plant-based) or water
• 2 ½ tsp pure vanilla extract
• 1 tbsp white or apple cider vinegar
• 3 tbsp neutral oil (or replace with more sweet potato puree or Greek yogurt for oil-free version)
• 1 cup flour (spelt, white, or gluten-free all-purpose)
• ½ cup sugar or coconut sugar
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp baking powder
• Optional: ½ tsp ground ginger for warmth

For the Marshmallow Frosting

• 1 cup unsalted butter or plant-based butter
• 3 cups powdered sugar (or erythritol for sugar-free option)
• 1 tsp pure vanilla extract
• ⅛ tsp marshmallow extract (optional but heavenly)

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with 9 paper liners.
2. In a large bowl, whisk together sweet potato puree, milk or water, vanilla extract, vinegar, and oil. Let it rest for 10 minutes — this helps activate the vinegar and baking soda for fluffier cupcakes.
3. In a separate bowl, sift together flour, sugar, cinnamon, salt, baking soda, baking powder, and ground ginger.
4. Combine the dry and wet ingredients, stirring gently until a smooth batter forms. Do not overmix.
5. Scoop batter evenly into the prepared liners (about two-thirds full).
6. Bake for 18 minutes on the center rack. A toothpick should come out clean when done.
7. Cool completely before frosting — ideally refrigerate overnight for perfect texture and easy liner removal.

For the Frosting

1. In a large bowl, beat butter using an electric mixer until fluffy.
2. Gradually add powdered sugar, one cup at a time, mixing on low.
3. Add vanilla and marshmallow extract. Whip until thick and creamy.
4. Pipe or spread onto cooled cupcakes. Sprinkle cinnamon or crushed graham crackers on top for extra flair.

Tips & Tricks for Perfect Sweet Potato Cupcakes

• Use roasted sweet potatoes for deeper flavor and color. Boiled or canned works too — just drain excess liquid.
• Don’t skip the rest period. The vinegar reacts with baking soda, creating lift and tender texture.
• Cool before frosting. Even slightly warm cupcakes can cause frosting to melt or slide off.
• For mini cupcakes, bake only 9 minutes — they turn out like bite-sized clouds of spice.
• Want to get fancy? Add a surprise center of marshmallow fluff or cranberry jelly before frosting.

Substitutions & Variations

• Vegan: Use almond, oat, or soy milk and plant-based butter.
• Oil-Free: Swap oil for equal parts sweet potato puree or unsweetened applesauce.
• Gluten-Free: Use a high-quality 1:1 gluten-free baking flour.
• Flavor Twists: Try pumpkin puree or butternut squash instead of sweet potato for a seasonal spin.
• Topping Ideas: Drizzle with maple glaze, sprinkle chopped pecans, or toast mini marshmallows on top.

Make-Ahead, Storage & Freezing Tips

• Make Ahead: Cupcakes can be baked a day early — refrigerate unfrosted in an airtight container.
• Storage: Keep frosted cupcakes covered at room temperature up to 2 days or refrigerated up to 5 days.
• Freeze: Unfrosted cupcakes freeze beautifully for up to 2 months. Thaw overnight in the fridge before frosting.

Frequently Asked Questions

Can I use canned yams instead of sweet potatoes?

Yes! Just make sure they’re not packed in syrup. Drain them well, mash with a fork, and measure ½ cup.

Can I replace the sugar with maple syrup or honey?

Yes, but reduce the liquid (milk or water) by about 2 tablespoons to balance moisture.

Can I make these without frosting?

Absolutely. Dust with powdered sugar or drizzle with a light cinnamon glaze for a simpler finish.

How do I prevent cupcakes from being dense?

Don’t overmix the batter. Stir just until combined — overworking develops gluten, which leads to dense cupcakes.

Nutrition Information (Per Cupcake)

Nutrient	Amount
Calories	~180 kcal
Carbs	26 g
Protein	2 g
Fat	7 g
Fiber	1 g
Sugar	14 g

(Varies based on milk and frosting choices.)

Why You’ll Love This Recipe

• Cozy cinnamon spice meets creamy marshmallow frosting.
• 100% egg-free and easily vegan or gluten-free.
• Perfect for Thanksgiving, fall parties, or a rainy afternoon treat.
• Beginner-friendly — no mixer required for the batter.
• Sweet potato gives a naturally rich flavor (and sneaky nutrition boost).

These Sweet Potato Cupcakes are the kind of dessert that make people pause mid-bite and ask, “What’s in this?”, in the best way. They’re tender, full of warm spice, and topped with the fluffiest marshmallow buttercream. The recipe’s flexible enough for any dietary preference, and simple enough that even non-bakers can pull it off.

Bake them once, and they might just become your new holiday signature.
If you make them, don’t forget to share them with us & your friends, desserts like this are meant to be shared.

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