These sweet potato cupcakes are super soft, full of cozy spices, and topped with the fluffiest maple marshmallow frosting.
They’re basically little bites of fall! I first made these for a family get-together and they disappeared in minutes.
The sweet potato keeps them moist without being too sweet, and that frosting—wow, it’s like toasted campfire marshmallows with a hint of maple syrup.
Perfect for fall gatherings, cozy weekends, or anytime you want something sweet that feels special but isn’t complicated.
Why I Love This Recipe
I’ve baked these cupcakes so many times I could do it with my eyes closed. They’re a go-to because:
- They’re super moist from the mashed sweet potato.
- The maple marshmallow frosting is light and airy with just enough sweetness.
- They taste like fall in cupcake form—warm, cozy, and a little indulgent.
- They’re easy to make but look bakery-worthy.
What You’ll Need
For the cupcakes:
- 1 cup mashed sweet potato (about 1 large sweet potato, roasted and mashed)
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the maple marshmallow frosting:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Pro Tips
- Roast the sweet potato the day before—it deepens the flavor.
- Don’t overmix the batter or your cupcakes won’t be as fluffy.
- Use a piping bag for the frosting—it looks cleaner and holds shape better.
- Toast the frosting with a kitchen torch for extra flavor and visual wow.
- Make sure your egg whites are room temperature for the fluffiest frosting.
Tools Required
- Mixing bowls
- Hand or stand mixer
- Cupcake tin
- Cupcake liners
- Rubber spatula
- Measuring cups & spoons
- Piping bag (optional)
- Kitchen torch (optional)
Substitutions and Variations
- Use canned sweet potato puree if you’re short on time.
- Sub vegetable oil with melted coconut oil for a light coconut flavor.
- Add chopped pecans or walnuts for crunch.
- Swap cinnamon and nutmeg for pumpkin pie spice.
Make Ahead Tips
- Roast and mash the sweet potato up to 3 days ahead and keep it in the fridge.
- Cupcakes (without frosting) can be made a day in advance and stored in an airtight container.
- Frosting is best fresh but can be made a few hours ahead and re-whipped.
Makes: 12 cupcakes
Cook Time: 35 minutes total (20 min bake + 15 min prep)
Nutrition (per cupcake, frosted)
Calories: 245
Protein: 3g
Fat: 10g
Carbs: 36g
Sugar: 24g
Fiber: 1g
Why This Recipe Works (Quick Science)
Sweet potato adds moisture without needing much fat. It’s also naturally sweet, so you don’t need a ton of sugar. The marshmallow frosting uses a cooked meringue base, which gives it that fluffy, glossy, stable finish—great for piping and holding shape. Cream of tartar stabilizes the egg whites so they whip better.
Common Mistakes
- Using cold egg whites—they won’t whip up as fluffy.
- Overmixing the batter—can lead to dense cupcakes.
- Not roasting the sweet potato long enough—it needs to be super soft to blend well.
- Skipping the cream of tartar in frosting—it helps stabilize the meringue.
What to Serve With
- A warm chai latte or spiced tea
- Apple cider
- Light soup or salad if you’re serving them at brunch
- Candied pecans or caramel popcorn on the side for extra sweetness
FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s 100% pure sweet potato, not pie filling.
Can I freeze these?
You can freeze the cupcakes (without frosting) for up to 2 months. Thaw and frost fresh.
Do I have to use a kitchen torch?
Nope! The frosting is great as-is, but toasting adds that s’mores-style finish.
Can I double the recipe?
Totally! Just use two cupcake pans and rotate halfway through baking.
Step 1: Roast and mash the sweet potato
Preheat oven to 400°F. Wash and poke 1 large sweet potato with a fork. Roast on a baking sheet for 45 minutes or until fork-tender. Let cool, peel, and mash until smooth. You’ll need 1 cup.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Step 3: Mix the wet ingredients
In a separate large bowl, whisk together:
- 1 cup mashed sweet potato
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Whisk until smooth and creamy.
Step 4: Combine wet and dry
Add the dry ingredients to the wet mixture and fold gently with a spatula just until combined. Don’t overmix.
Step 5: Fill and bake
Line a cupcake tin with liners and scoop batter into each about 3/4 full. Bake at 350°F for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
Step 6: Make the frosting
In a heatproof bowl over simmering water (double boiler), whisk:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 tsp cream of tartar
Whisk constantly until sugar is dissolved and mixture reaches 160°F. Remove from heat, beat with a hand mixer on high for 5–7 minutes until stiff peaks form. Add 1/2 tsp vanilla extract and beat to combine.
Step 7: Frost and serve
Pipe or spoon the frosting onto cooled cupcakes. Optional: use a kitchen torch to lightly toast the frosting. Serve on a cake plate or platter.
Leftovers and Storage
Store cupcakes in an airtight container at room temp for up to 2 days, or refrigerate for 4 days. Let them come to room temp before serving. Frosted cupcakes don’t freeze well, but unfrosted ones do—just wrap tightly and freeze for up to 2 months.
Let’s Wrap It Up
These sweet potato cupcakes with maple marshmallow frosting are one of those bakes that just feel special. They’re simple to whip up, full of flavor, and perfect for sharing. Try them out, and don’t forget to drop a comment letting me know how they turned out—or if you’ve got any questions!
