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
Scale
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.
