Sweet Potato Casserole Cupcakes With Crumb Topping

Sweet Potato Casserole Cupcakes With Crumb Topping

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Sweet Potato Casserole With Crumb Topping Recipe

Note that these cupcakes have uncooked crumb topping baked into them. The crumbs won’t be noticeable if you don’t know they are there. However, they will make the cupcakes extra sweet, moist, and buttery and give the cake an ever so slight grainy texture – which led Bride and Groom 3.0 to incorrectly think that the cupcakes contained oatmeal.


Sweet Potato Casserole Cupcakes With Crumb Topping

Yield: 24 cupcakes

Sweet Potato Casserole Cupcakes With Crumb Topping


  • 3 C flour
  • 2 t cinnamon
  • 2 t baking soda
  • 3 C sugar
  • 1 1/2 C pureed sweet potatoes (I used the kind from the can. Try to get the kind without corn syrup if you can. They have a really good one at Trader Joe's.)
  • 4 large eggs
  • 1 C vegetable oil
  • 1 C apple cider
  • Unbaked crumb topping (1/2 C butter, 1 C flour, and 1 C brown sugar mixed by hand until crumbly)


    Cupcake Instructions
  1. Whisk together flour, cinnamon, and baking soda.
  2. In a large bowl, combine the sugar, sweet potatoes, and eggs. Beat until smooth.
  3. Mix in the oil and apple cider.
  4. Slowly add the flour mixture and mix until fully incorporated.
  5. Fill cupcake liners halfway.
  6. Add a thin layer of the unbaked crumb topping on top of the batter. Bake the remainder of the crumb topping according to the directions in the crumb topping post.
  7. Top off each cupcake with batter until 3/4 full.
  8. Bake at 350 F for 25 minutes.
  9. Topping and Frosting
  10. Top each cupcake with brown sugar frosting and sprinkle with baked crumb topping.


Because you'll need to use unbaked crumb topping in the cupcakes themselves and baked crumb topping to garnish the cupcakes, I suggest that you prepare all of the unbaked topping you'll need at once and I have written the instructions accordingly.


Frosting and Topping

Top each cupcake with brown sugar frosting and sprinkle with baked crumb topping.

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7 comments on “Sweet Potato Casserole Cupcakes With Crumb Topping”

  1. Marisa says:

    Those sound really good. Great pic too – I like the leafy surface.

  2. Hannah says:

    Seriously tempting – I think I’ll have to try these out before Thanksgiving! The picture is gorgeous.

  3. Gropius says:

    I LOVE it. And finally a vegetarian Thanksgiving treat I can tout to all of my carnivorous family. Thanks for sharing.

  4. Amanda says:

    I made your 2007 version for Thanksgiving last year and they got rave reviews. If these are even better, I’m sure your tasters loved them.

  5. Gigi says:

    yum! what a festive cupcake.

  6. I am not well-versed with baking cupcakes but i’m interested to make this one. I have a question, though, with 1 cup of apple cider, won’t it make the cupcake sour? will wait for your reply. thanks! —– Jinggay from the Philippines

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