Sweet Potato Cupcakes with Cinnamon Frosting for a Cozy Thanksgiving

Is there anything better than the smell of warm cinnamon and sweet potatoes baking on a crisp fall afternoon? It just feels like home. These Sweet Potato Cupcakes with Cinnamon Frosting are my answer to all those big holiday dessert table requests. They’re little bites of pure comfort, perfect for when you need a dessert that feels special but doesn’t keep you chained to the kitchen all day. Honestly, I think they give pumpkin pie a real run for its money. Let’s get baking.

Why You’ll Love This

You’re going to love these because they are so, so tender and moist, thanks to the sweet potato puree. They mix up in one bowl, making cleanup a dream on a busy Thanksgiving day. The frosting is a simple, dreamy cinnamon cloud that comes together in minutes. They’re the perfect make-ahead treat for your Thanksgiving dessert lineup, and they’re always a hit with both kids and adults. A total win.

Equipements Needed

• Standard 12-cup muffin tin
• Cupcake liners (highly recommended for easy removal)
• Large mixing bowl
• Electric hand mixer or a sturdy whisk
• Medium bowl for frosting
• Rubber spatula
• Wire cooling rack

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour: gives the cupcakes their structure.
• 1 tsp baking powder: helps them rise up nice and fluffy.
• ½ tsp baking soda: for that perfect little lift.
• ½ tsp salt: balances all the sweetness.
• 1 tsp ground cinnamon: the essential warm spice.
• ½ tsp ground nutmeg: adds a little extra cozy depth.
• 2 large eggs, room temperature: binds everything together.
• 1 cup granulated sugar: for just the right amount of sweetness.
• ½ cup vegetable oil: keeps the crumb incredibly moist.
• 1 cup mashed cooked sweet potato: the star of the show, packed with flavor.
• 1 tsp vanilla extract: rounds out all the flavors.

For the Cinnamon Frosting:

• ½ cup (1 stick) unsalted butter, softened: the base for our creamy frosting.
• 2 cups powdered sugar: creates a smooth, sweet frosting.
• 1 ½ tsp ground cinnamon: gives that signature warm spice flavor.
• 2 tbsp milk or heavy cream: to get the perfect spreading consistency.
• 1 tsp vanilla extract: adds a hint of extra flavor.

Step By Step

1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
2. In the large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In the same bowl (no need to dirty another!), add the eggs, sugar, oil, mashed sweet potato, and vanilla. Mix with an electric mixer on medium speed until the batter is just combined and smooth. Don’t overmix!
4. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. While they cool, make the frosting. In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cinnamon, beating on low speed until combined. Add the milk and vanilla, then beat on high speed for 2-3 minutes until light and fluffy.
8. Once the cupcakes are completely cool, frost them generously. A simple swipe with a butter knife or a piping bag both work great.

Sweet Potato Cupcake Tips For Success

• Make sure your sweet potato is well-mashed and smooth, with no stringy bits.
• Room temperature eggs incorporate into the batter much more easily.
• Don’t overmix the batter after adding the dry ingredients; a few lumps are just fine.
• Let the cupcakes cool completely. I know it’s hard to wait, but if you frost them warm, the frosting will melt right off.
• For a pretty finish, sprinkle a little extra cinnamon on top of the frosted cupcakes.
• And my secret? A tiny pinch of black pepper in the batter. It makes the cinnamon taste even more cinnamon-y. Trust me.

Variations & Substitutions

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Dairy-Free Frosting: Use your favorite plant-based butter and milk alternative.
• Add-Ins: Fold in ½ cup of chopped pecans or walnuts into the batter for a little crunch.
• Maple Twist: Replace the granulated sugar in the frosting with ¼ cup of real maple syrup, and reduce the milk to 1 tablespoon.
• Sweet Potato Shortcut: No time to bake and mash a sweet potato? A 15-ounce can of pure sweet potato puree works perfectly (just make sure it’s not sweet potato pie filling).

Storage & Reheating

Store these frosted cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, it’s best to store them in the fridge for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw overnight in the fridge and frost before serving.

Serving Ideas & Pairings

These cupcakes are a star on their own, but they’re even better with a hot cup of coffee or a cold glass of milk. They make fantastic Thanksgiving desserts, but don’t wait for a holiday! They’re wonderful for a weekend treat or to bring to a fall potluck. For a real show-stopping dessert table, arrange them next to a classic pecan pie or some simple sugar cookies. They fit right in with all your favorite Thanksgiving food ideas.

Frequently Asked Questions

• Can I use pumpkin instead of sweet potato? You sure can! Canned pumpkin puree can be used as a direct 1:1 substitute. The flavor will be slightly different but just as delicious.
• My frosting is too thin. How can I fix it? This usually means your butter was a bit too soft. Pop the whole bowl of frosting into the fridge for 15-20 minutes to firm up, then beat it again. You can also add a little more powdered sugar, a tablespoon at a time.
• Are these easy Thanksgiving desserts for beginners? Absolutely. This is a very forgiving recipe. As long as you don’t overmix the batter, you’ll have perfect, moist cupcakes every time. It’s a great first baking project for the holidays.
• Can I make these cupcakes ahead of time for Thanksgiving? Yes, this is one of the best make-ahead Thanksgiving dessert ideas. Bake and frost them up to two days before. Keep them covered in the fridge and let them sit out for an hour before your meal.