If you’re craving a cozy, comforting dessert that feels like a warm hug, you’ve got to try this Sweet Potato Cupcakes with Maple Frosting Recipe. These cupcakes are incredibly moist and fluffy, thanks to the naturally sweet and creamy mashed sweet potatoes, and the maple frosting adds that perfect touch of rich, autumnal sweetness. Perfect for fall gatherings or anytime you want to treat yourself, this recipe balances spice and sweetness beautifully while being simple enough to whip up any day of the week.
Ingredients You’ll Need
This Sweet Potato Cupcakes with Maple Frosting Recipe calls for a few simple, wholesome ingredients that each play a vital role in building flavor, texture, and color. From the naturally sweet and velvety sweet potatoes to the warming spices and the rich maple syrup, all components combine to create a cupcake you’ll want to bake again and again.
- 1 cup mashed sweet potato: This adds moisture, natural sweetness, and a lovely orange hue to the cupcakes.
- 2 large eggs: Eggs bind the batter and help the cupcakes rise.
- 1/2 cup maple syrup or honey: Offers a deep sweetness that complements the earthiness of sweet potato.
- 1/3 cup melted coconut oil (or vegetable oil): Adds tenderness and keeps the cupcakes moist.
- 1 teaspoon vanilla extract: Enhances the aroma and flavor complexity.
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour): The base that provides structure to the cupcakes.
- 1 teaspoon baking powder: Helps the cupcakes rise nicely.
- 1/2 teaspoon baking soda: Gives a proper lift and light crumb.
- 1/2 teaspoon cinnamon: Adds a warm, classic spice note.
- 1/4 teaspoon nutmeg: Brings subtle depth and warmth.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- Optional: 1/4 cup chopped walnuts or pecans: Adds a delightful crunch and nutty flavor.
- Maple frosting options: Classic cream cheese frosting, dairy-free coconut whipped cream, or marshmallow frosting all work beautifully to finish these cupcakes.
How to Make Sweet Potato Cupcakes with Maple Frosting Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make cleanup a breeze. This step ensures your cupcakes bake evenly and come out with perfect shapes.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla extract. Mix these until you get a smooth, uniform batter. This blend brings together the rich flavor and moisture that makes these cupcakes so special.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until everything is evenly distributed. This ensures your spices and leavening agents are well blended to create a consistent rise and aromatic flavor.
Step 4: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet bowl and gently stir until just combined. Be careful not to overmix, or your cupcakes could end up dense. If you’re using nuts, fold them in at this stage for a welcome crunch in every bite.
Step 5: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. This will give your cupcakes enough room to rise without spilling over the edges during baking.
Step 6: Bake Until Perfectly Cooked
Bake the cupcakes for 18 to 22 minutes, checking doneness by inserting a toothpick in the center — it should come out clean or with just a few crumbs attached. This step is crucial for that soft, moist texture you want from these sweet treats.
Step 7: Cool Before Frosting
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Frosting warm cupcakes can cause the frosting to melt, so patience here will reward you with a perfect finish.
How to Serve Sweet Potato Cupcakes with Maple Frosting Recipe
Garnishes
To elevate your Sweet Potato Cupcakes with Maple Frosting Recipe, consider adding a sprinkle of chopped nuts, a dusting of cinnamon, or even a tiny drizzle of extra maple syrup on top. These little touches add both visual appeal and complementary textures.
Side Dishes
Serve these cupcakes alongside a hot cup of chai tea or spiced coffee for an indulgent afternoon treat. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of coconut whipped cream to cool the warm spices.
Creative Ways to Present
For a special gathering, arrange the cupcakes on a rustic wooden board or tiered cake stand, and scatter autumn leaves or mini pumpkins around for a seasonal display. You could also pipe the maple frosting in delicate swirls with a star tip to make each cupcake look like a little masterpiece.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate to keep them fresh for up to a week. If refrigerated, let them come to room temperature before serving to enjoy their full flavor and softness.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to three months. Thaw overnight in the fridge before frosting and serving for the best taste and texture.
Reheating
Warm your cupcakes in the microwave for about 10-15 seconds or until just warmed through to bring back their fluffy texture. If frozen, allow them to thaw fully before reheating gently. Avoid overheating to prevent drying out the cupcakes.
FAQs
Can I use canned sweet potatoes instead of roasted fresh ones?
Absolutely! Canned sweet potatoes work great and save you time—just make sure to drain them well and mash until smooth before using.
Is this recipe gluten-free?
Yes, if you use a gluten-free all-purpose flour blend, this recipe can be made gluten-free without sacrificing taste or texture.
What kind of frosting goes best with these cupcakes?
Maple frosting, cream cheese frosting, or even a dairy-free coconut whipped cream all complement the sweet potato flavor beautifully. Choose based on your dietary preferences and flavor cravings.
Can I make these cupcakes vegan?
To make these vegan, substitute eggs with flax eggs or chia eggs, and use a plant-based oil and dairy-free frosting. The texture might be slightly different but still delicious.
How long do these cupcakes stay fresh?
When stored properly in an airtight container, these cupcakes stay moist and tasty for up to a week in the fridge and about two days at room temperature.
Final Thoughts
I can’t recommend this Sweet Potato Cupcakes with Maple Frosting Recipe enough—it’s such a delightful way to celebrate cozy flavors and simple ingredients. Whether you’re baking for a special occasion or just because, these cupcakes create moments of warmth and joy in every bite. Give them a try and watch how quickly they become a favorite in your kitchen!
Print
Sweet Potato Cupcakes with Maple Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Delicious Sweet Potato Cupcakes offer a cozy and naturally sweet dessert option perfect for any occasion. Featuring the warm flavors of cinnamon and nutmeg combined with moist sweet potato puree, these cupcakes are gluten-free adaptable and can be topped with a variety of frostings like marshmallow, classic cream cheese, or dairy-free coconut whipped cream for a delightful finish.
Ingredients
Cupcakes
- 1 cup mashed sweet potato (from roasted or canned)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/3 cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped walnuts or pecans
Frosting Options
- Marshmallow frosting
- Classic cream cheese frosting
- Dairy-free coconut whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, maple syrup, melted oil, and vanilla extract. Mix until smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Combine Mixtures: Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix to keep the cupcakes tender. Fold in the nuts if using.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18–22 minutes, checking doneness by inserting a toothpick in the center; it should come out clean when done.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Frost as desired once cooled.
Notes
- You can substitute maple syrup with honey depending on your preference.
- Using gluten-free flour makes this recipe suitable for gluten-sensitive diets.
- Frosting options vary and can be chosen based on dietary needs or flavor preferences.
- Be careful not to overmix the batter to maintain a tender cupcake texture.
- Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of frosting.
