There is something utterly magical about *Sweet Potato Spice Cupcakes with Maple Buttercream Recipe* that brings a cozy, fall-inspired feeling to your kitchen and your taste buds. These cupcakes perfectly blend the natural sweetness and moist texture of mashed sweet potatoes with the warm, aromatic spices from the cake mix, all topped with a luscious maple-infused buttercream frosting. Each bite delivers comfort, richness, and a subtle hint of autumnal charm that feels like a warm hug. Whether you’re baking for a special occasion or simply craving a sweet treat with depth and character, this recipe will become one of your all-time favorites.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these cupcakes shine. Each component plays a crucial role: the spice cake mix provides a flavorful base, mashed sweet potato keeps them moist, and the maple buttercream adds that perfect creamy sweetness. Here’s what you’ll need to bring this recipe to life.
- 1 box spice cake mix: The foundation for warm spices like cinnamon, nutmeg, and clove already built in.
- 1 3/4 cups mashed sweet potato: Adds moisture, natural sweetness, and a beautiful golden color.
- 2/3 cup buttermilk: Brings a subtle tang and tender crumb.
- 1/3 cup vegetable oil: Keeps the cupcakes soft and moist without overpowering other flavors.
- 3 large eggs: Helps bind everything together and adds richness.
- 6 ounces cream cheese, softened: Creates a smooth, tangy base for the maple buttercream frosting.
- 5 tablespoons butter, softened: Adds creaminess and helps achieve that perfect frosting texture.
- 2 tablespoons maple syrup: Infuses the buttercream with natural sweetness and that iconic maple flavor.
- 1/4 teaspoon cinnamon: Enhances warmth and spice in the frosting.
- Pinch of allspice: Adds subtle depth and complexity.
- Pinch of salt: Balances sweetness and brightens flavors.
- 3 1/2 cups confectioners’ sugar: Sweetens and thickens the frosting to creamy perfection.
- Pecan halves (optional): A crunchy, nutty garnish that adds elegance and extra texture.
How to Make Sweet Potato Spice Cupcakes with Maple Buttercream Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350 degrees Fahrenheit and lining 24 muffin cups with paper liners. This sets the stage perfectly for even baking and easy cleanup.
Step 2: Combine the Dry Ingredients
In a large bowl, pour in the spice cake mix and whisk thoroughly. This simple whisking breaks up any lumps and ensures an even texture throughout your cupcakes.
Step 3: Add Wet Ingredients and Sweet Potato
Now mix in the mashed sweet potato, buttermilk, vegetable oil, and eggs to the dry mixture. Stir just until smooth; this helps maintain a tender crumb without overworking the batter.
Step 4: Fill Muffin Cups and Bake
Fill each lined muffin cup about three-quarters full with the batter. Pop them into your preheated oven and let them bake for 20 to 25 minutes. You’ll know they’re done when the tops feel firm and a toothpick inserted comes out clean.
Step 5: Cool the Cupcakes
Once baked, let the cupcakes rest for a few minutes in the pan before transferring them to a wire rack to cool completely. This prevents sogginess and prepares them perfectly for frosting.
Step 6: Make the Maple Buttercream Frosting
With an electric mixer, beat together the softened cream cheese and butter until luxuriously smooth. Slowly drizzle in the maple syrup as you keep mixing, allowing it to marry perfectly with the creamy base.
Step 7: Add Spices and Sugar
Sprinkle in the cinnamon, allspice, and salt, then gradually add the confectioners’ sugar. Start mixing on low speed with each addition to avoid a sugar cloud, then increase to medium-high to fully incorporate the sugar until your frosting is fluffy and creamy.
Step 8: Frost and Garnish
Spread a generous layer of the maple buttercream on each cupcake. For a final touch, garnish with pecan halves if you like a bit of crunch and an elegant look.
How to Serve Sweet Potato Spice Cupcakes with Maple Buttercream Recipe
Garnishes
A sprinkle of chopped pecans or a light dusting of cinnamon powder can elevate these cupcakes instantly. The nutty garnish adds a wonderful texture contrast, while cinnamon complements the spice flavors beautifully.
Side Dishes
These cupcakes pair wonderfully with a cup of hot chai tea or freshly brewed coffee. If you’re serving at a gathering, a simple fruit salad or lightly spiced warm apple cider can round out the autumn vibes perfectly.
Creative Ways to Present
Try serving the cupcakes in mini bundt pans or as cake pops for a fun twist. You can also pipe the maple buttercream frosting in swirls using a star tip to add an extra visual wow factor that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Spice Cupcakes with Maple Buttercream Recipe in an airtight container in the refrigerator for up to 3 days. The frosting will keep fresh and creamy, and the cupcakes maintain their moist texture.
Freezing
If you want to keep them longer, you can freeze unfrosted cupcakes for up to 2 months. Wrap individually in plastic wrap and then place in a freezer-safe bag. Frost after thawing for best results.
Reheating
To gently warm the cupcakes, remove the frosting if desired and microwave for 10-15 seconds. This step brings back that just-baked softness without melting your beautiful maple buttercream.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to use mashed sweet potato that is well drained to avoid adding too much moisture. Canned sweet potatoes offer convenience without sacrificing flavor.
Is buttermilk necessary for the recipe?
Buttermilk adds tenderness and a subtle tang, which helps balance the sweetness. If you don’t have it, you can substitute with milk plus a teaspoon of lemon juice or vinegar, but the texture might be slightly less rich.
Can I make this recipe dairy-free?
Yes! Use dairy-free cream cheese and butter substitutes for the frosting, and replace buttermilk with a milk alternative mixed with lemon juice. The flavors might shift slightly but will still be delicious.
How long do these cupcakes keep at room temperature?
Because of the cream cheese in the buttercream, it’s best to keep the cupcakes refrigerated. They can sit out for a couple of hours if serving, but for safety and freshness, refrigeration is recommended.
Can I double this recipe for a larger batch?
Definitely, doubling the ingredients works well. Just be sure to bake in batches or use multiple pans to avoid overcrowding the oven, ensuring even baking.
Final Thoughts
Sweet Potato Spice Cupcakes with Maple Buttercream Recipe offer a truly heartwarming twist on classic cupcakes, perfect for cozy moments and celebrations alike. Once you try making these, you’ll see why they quickly become a seasonal favorite. The blend of spicy, sweet, and creamy flavors wrapped in a moist texture will have you reaching for another, and maybe even sharing with your favorite people. Give this recipe a go, and watch it become a requested treat in your kitchen!
Print
Sweet Potato Spice Cupcakes with Maple Buttercream Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Cupcakes with Spiced Buttercream combine moist, tender cupcakes made from spice cake mix and mashed sweet potatoes with a rich and creamy cinnamon-spiced buttercream frosting. The delightful blend of warm spices and natural sweetness makes these cupcakes perfect for fall gatherings or any festive occasion.
Ingredients
Cupcakes
- 1 box spice cake mix
- 1 3/4 cups mashed sweet potato
- 2/3 cup buttermilk
- 1/3 cup vegetable oil
- 3 large eggs
Frosting
- 6 ounces cream cheese, softened
- 5 tablespoons butter, softened
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- Pinch of allspice
- Pinch of salt
- 3 1/2 cups confectioners’ sugar
- Pecan halves for garnish (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners to prevent sticking and make removal easy.
- Mix dry ingredients: Place the spice cake mix in a large bowl and whisk well to break up any lumps ensuring a smooth batter.
- Add wet ingredients: To the dry mix, add the mashed sweet potato, buttermilk, vegetable oil, and eggs. Stir together gently until the mixture is smooth and evenly combined.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake cupcakes: Bake in the preheated oven for 20 to 25 minutes or until the tops are firm to the touch and a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool in the pans for several minutes, then transfer them onto a wire rack to cool completely before frosting.
- Prepare frosting base: Using an electric mixer, beat the softened cream cheese and butter together until creamy and smooth, ensuring no lumps remain.
- Add flavorings: With the mixer running on low speed, slowly add the maple syrup. Then add the cinnamon, allspice, and salt and mix to combine evenly.
- Add sugar and whip: Gradually add the confectioners’ sugar in portions. Start mixing on low speed to avoid sugar clouds and increase to medium-high speed between additions to achieve a smooth, fluffy frosting.
- Frost cupcakes: Spread the spiced buttercream generously over each cooled cupcake. Optionally, garnish each cupcake with a pecan half for added texture and flavor.
Notes
- Ensure sweet potatoes are well mashed and cooled before mixing to avoid altering the batter consistency.
- Frost cupcakes only when completely cool to prevent frosting from melting.
- If desired, substitute buttermilk with plain yogurt thinned slightly with milk.
- Pecan halves add a nice crunch and decorative touch but can be omitted for nut-free baking.
- Store cupcakes refrigerated if not serving immediately due to cream cheese frosting.
