Sweet Potato Cupcakes

Posted on: November 17, 2009

Hypothetically, the best thing about Thanksgiving is the amount of choices you have when it comes to your plate.  Yams or potatoes? Cranberry sauce or gravy?  Cake or pie?  However, does anyone ever choose one over the other?  I sure don’t. I pile my plate with full servings of everything and finish it clean.  Then, when my pants are unbuttoned and I place my hands on the six month food baby I’ve created in my stomach, I start to think, maybe I should’ve cut back. That’s why you have to bake all your desserts in the mini.  It’s faster, cuter, and you feel less guilty if you decide to sample all of the desserts.

Originally, this recipe was for a 2-layer cake.  I reduced the recipe in half and made cupcakes instead.  I planned on frosting them, but decided not to because they tasted wonderful plain.  I was actually stunned at how beautiful they looked when I opened the oven door.  They rose to the right height and turned the right shade of golden brown.  With speckles of cranberry red, they captured the essence of fall and the feeling of Thanksgiving.

Not only did they look great, but they tasted like fall too.  Grounded, moist, and sweet enough to make it a humble cake.  I halved the sugar amount from the original recipe, but if you lessoned it even more, substituted some whole wheat flour, and added maybe some oats, I think they would make a great muffin!

If I were to make these for Thanksgiving, I would half the recipe again and make them even smaller, mini cupcakes! (Have you noticed, I love my cakes small?)

Sweet Potato Cupcakes

Adapted from Bon Appetit

1 lb sweet potatoes
1 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1/3 cup chopped walnuts, toasted
1/3 cup dried cranberries

Preheat oven to 400 degrees F.

Roast sweet potatoes for 1 hour, until they are soft and a fork pierces through easily.  Cool and peel potatoes.  Measure out 1 cup mashed sweet potatoes.

Place muffin cups in muffin tins.  In a bowl, which together cake flour, baking soda, baking powder, pumpkin pie spice, and salt.  In another bowl, mix oil and sugar until smooth.  Add the eggs one at a time, then add mashed sweet potatoes.  Mix in half the flour.  Once incorporated, add the rest of the flour.  Fold in the walnuts and cranberries.  Fill the muffin tins and bake for 18 minutes or until a toothpick inserted comes out clean.

Cool on racks.


  • hungry dog

    These are so cute! I happen to be getting some sweet potatoes in my produce box today, perhaps they will turn into your cupcakes. :)

  • Hannah

    Those are adorable, and sound delicious.

  • Lina

    The holiday wrappers make these look so festive!

  • Chaucee

    This looks incredibly tasty but I don’t like sweet potatoes :(

  • babycakes

    everything looks and tastes better mini!!! this looks absolutely delish!!! lover of all squash and root veggies mm!! i just roasted a baby kabocha squash yday and ate half already! can you suggest a recipe for my acorn squash thats been sittin around?? :D

  • Kathy

    These look great. I really enjoy your blog. I just made the sweet potato kimchi pancakes tonight and they were wonderful! My husband and daughter (who is 2) loved them too. I’d thought there would be leftovers for a snack or lunch tomorrow but they all went. I’ll have to make another batch.I can’t wait to try out more of your recipes. Thanks.

  • Lorraine @ Not Quite Nigella

    They look so cute! hehe I always get a bit of each too! Life’s too short to have to choose one over the other isn’t it! :)

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