Sweet Potato Pie Cupcakes, a delightful twist on the classic sweet potato pie, bring together the comforting flavors of sweet potatoes and warm spices in convenient cupcake form.

Originating from Southern cuisine, sweet potato pie is a cherished dessert often served during holidays and special occasions. This recipe offers a manageable take on the traditional pie, perfect for both novice and seasoned bakers alike.

Crafting these cupcakes requires a balance of wholesome ingredients and simple techniques. Tender sweet potatoes are boiled, mashed, and incorporated into a buttery batter enriched with vanilla extract and aromatic spices like cinnamon and nutmeg. The result is a moist and flavorful cupcake that embodies the essence of autumn.

Despite their sophisticated appearance, these cupcakes are surprisingly easy to prepare, making them an ideal treat for gatherings with family and friends.

Whether served as a dessert for a festive dinner or enjoyed as a sweet indulgence with afternoon tea, Sweet Potato Pie Cupcakes are sure to evoke feelings of warmth and nostalgia.

Expert Tip: Ensure the sweet potatoes are cooked until tender before mashing to achieve a smooth consistency in the cupcake batter.

Ingredients

Sweet Potatoes: Peeled and diced sweet potatoes lend a natural sweetness and moist texture to the cupcakes, infusing them with flavor and nutrients.

Plain Flour: The base of the cupcake batter, providing structure and stability.

Baking Powder: A leavening agent that helps the cupcakes rise and achieve a light, fluffy texture.

Ground Cinnamon: Adds warmth and depth of flavor to the cupcakes, complementing the sweetness of the sweet potatoes.

Ground Nutmeg: Enhances the aromatic profile of the cupcakes, contributing a subtle yet distinctive taste.

Butter: Unsalted and softened butter creates a rich and tender crumb in the cupcakes, imparting a buttery flavor.

Caster Sugar: Sweetens the cupcakes and contributes to their light and airy texture.

Eggs: Provide structure and stability to the cupcake batter, ensuring a moist and cohesive texture.

Vanilla Extract: Adds a hint of sweetness and enhances the overall flavor profile of the cupcakes.

Milk: Whole milk adds moisture to the batter, resulting in a tender and moist cupcake crumb.

For the Topping:

Double Cream: Whipped to perfection, double cream creates a luscious and creamy topping for the cupcakes.

Icing Sugar: Sweetens and thickens the whipped cream topping, giving it a smooth and velvety texture.

Vanilla Extract: Infuses the whipped cream topping with a delicate vanilla flavor, complementing the cupcakes’ warm spices.

Expert Tip: Be cautious not to overmix the batter once the dry ingredients are added to prevent dense and tough cupcakes.

Serving Suggestions

• Enjoy them warm with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an indulgent treat.
• Pair them with a cup of freshly brewed coffee or hot tea for a cozy afternoon snack.
• Serve them as a festive dessert at holiday gatherings or family celebrations, alongside other sweet treats.
• Pack them in lunchboxes or picnic baskets for a portable and satisfying dessert option on-the-go.

Expert Tip: Cream the butter and sugar together until light and fluffy to incorporate air into the batter, resulting in a lighter texture.

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh ones?

Yes, you can substitute canned sweet potatoes for fresh ones in this recipe. However, be sure to drain them thoroughly before mashing to achieve the desired consistency.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Wait to add the whipped cream topping until just before serving for the best results.

Can I freeze these cupcakes?

While the cupcakes themselves can be frozen, the whipped cream topping may not retain its texture after thawing. If freezing, store the unfrosted cupcakes in an airtight container for up to three months. Thaw in the refrigerator overnight and add the whipped cream topping before serving.

Can I adjust the spices in this recipe?

Absolutely! Feel free to adjust the amount of cinnamon and nutmeg according to your personal preference. You can also experiment with other spices like ginger or cloves for a unique flavor profile.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake—if it comes out clean or with a few moist crumbs, the cupcakes are ready. Avoid overbaking to ensure a moist and tender texture.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Red Velvet Cupcakes
• Chocolate Cupcakes
• Oreo Cupcakes
• Vanilla Cupcakes
• Chocolate Chip Muffin

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Sweet Potato Pie Cupcakes

by Nabeela Kauser

Discover the enticing world of Sweet Potato Pie Cupcakes, a unique twist on a classic dessert that marries comfort and elegance in every bite. Perfect for bakers looking for a delightful challenge!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Baking, Dessert

Cuisine American, Western

Servings 12 Cupcakes

Calories 237 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 250 g Sweet Potatoes Peeled and diced
• ▢ 200 g Plain Flour
• ▢ 1 tsp Baking Powder
• ▢ 1/2 tsp Ground Cinnamon
• ▢ 1/4 tsp Ground Nutmeg
• ▢ 100 g Butter Unsalted and softened
• ▢ 150 g Caster Sugar
• ▢ 2 large Eggs
• ▢ 1 tsp Vanilla Extract
• ▢ 100 ml Milk Whole

For the Topping

• ▢ 100 g Double Cream
• ▢ 1 tbsp Icing Sugar
• ▢ 1/2 tsp Vanilla Extract

Instructions

• Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners.
• Boil the diced sweet potatoes until they are tender, then drain and mash them. Allow them to cool.
• In a mixing bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
• In another bowl, cream together the softened butter and caster sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the mashed sweet potatoes to the wet mixture and mix until well combined.
• Alternately add the dry ingredients and the milk to the sweet potato mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth.
• Spoon the batter into the cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
• Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• In a separate bowl, whip the double cream, icing sugar, and vanilla extract together until it forms stiff peaks.
• Once the cupcakes are completely cooled, pipe or spread the whipped cream topping on each cupcake.
• You can optionally sprinkle a pinch of ground cinnamon or nutmeg on top for extra flavour.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 237kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 59mgSodium: 118mgPotassium: 124mgFibre: 1gSugar: 15gVitamin A: 3346IUVitamin C: 1mgVitamin D: 0.4µgCalcium: 52mgIron: 1mg

Keyword Baked, Cooking, Cupcakes, Food, Recipe, Sweet Potatoes

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