Sweet Potato Cupcakes with Cinnamon Frosting

Recipe Courtesy of Erin Jeanne McDowell

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyEasy
240g all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
80ml vegetable oil
130g packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
120ml buttermilk
270g sweet potato puree
230g cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
360g confectioners sugar
1 tablespoon ground cinnamon, plus more for finishing (optional)
2 teaspoons pure vanilla extract
Pinch fine sea salt
  1.   Preheat the oven to 180 degrees C. Line a 12-cup muffin pan with cupcake liners.  
  2. Make the cupcakes: In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt to combine. Set aside.  
  3. In a large bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined. Add half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour and mix to combine. Gently stir in the sweet potato puree.  
  4. Divide the batter among the prepared muffin pan, filling each liner just over 3/4 full. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. Remove from the oven and let cool completely.  
  5. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and cinnamon and mix well to combine. Scrape the bowl well, then add the vanilla and salt and mix to combine.  
  6. Spread the frosting on top of the cooled cupcakes. Dust with more cinnamon, if desired, then serve.