Sweet Potato Cupcake Recipe

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Sweet Potato Casserole Cupcakes 3 Ways

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I love sweet potato casserole cupcakes!  I can’t get enough of them.  I love them so much that I’m giving you three different recipes:

  1. The first sweet potato casserole cupcake recipe is one that I made back in 2007.  The best part about it is the maple marscarpone filling.  You could put that filling in any Fall cupcake and get rave reviews. And for a topping, consider my perfect crumb topping.
  2. The next sweet potato casserole cupcake recipe has a crumb topping and crumbs baked into the cupcakes that give it a fun oatmeal-like texture.
  3. This year, I made sweet potato casserole cupcakes with candied pecans.  It is probably my favorite recipe of the three.  But, you can’t go wrong with any of them.  This year’s recipe is below.  Sorry, they were all gobbled up before I could get a photo!  They look just like the cupcakes above, only they have toasted marshmallows on top instead of crumbs. 

Sweet Potato Pecan Cupcakes Recipe

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Sweet Potato Casserole Cupcakes 3 Ways

#3: A sweet potato casserole cupcake with candied pecans and a toasted marshmallow topping.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 cupcakes
Calories 174 kcal


  • 3/4 cup all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 3/4 cup sugar
  • 3/8 cup [1/4 cup + 2 tablespoons] pureed sweet potatoes I used the kind from the can. Try to get the kind without corn syrup if possible.
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider
  • ½ cup candied pecans make your own or buy some premade


  1. In a medium-sized bowl, whisk together flour, cinnamon, and baking soda.
  2. In a large bowl, combine the sugar, sweet potatoes, and eggs. Beat until smooth.
  3. Mix the oil and apple cider into the sweet potato mixture.
  4. Slowly add the flour mixture and mix until fully incorporated.
  5. Fold in pecans
  6. Fill cupcake liners ¾ full.
  7. Bake at 350 F for 25 minutes.

Recipe Notes

 Top each cupcake with brown sugar frosting and mini marshmallows (you can toast them with a culinary torch for added fun).


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13 comments on “Sweet Potato Casserole Cupcakes 3 Ways”

  1. these cupcakes look fantastic! i love sweet potatoes and candied pecans, yum!

  2. Beckysays:

    I blogged a variation I did a few months back with Marshmallow frosting. It was also really good!

  3. Jeanniesays:

    I love sweet potato cupcakes too and have made a few recently… yours look fabulous!

  4. Nataliesays:

    um I’ll take all 3! I’ve made sweet potato bread but never cupcakes…I’ll have to keep this in mind!

  5. Oh so yummy….the hard part would be trying to decide which one to make. ;)

  6. Just bookmarked this recipe–it’s on my list of to-do’s for the weekend :-)

  7. These look wonderful, but I don’t have apple cider on hand…would using apple juice instead of cider change it too much?



  8. Joysays:

    I’m loving this recipe. Especially the sweet potato part.

  9. These look divine! What a great idea for the harvest season!

  10. You are amazing. The creativity of three versions of sweet potato cupcakes. I’m blown away!

  11. Stefsays:

    Jansen – Yes, apple juice would work perfectly.

  12. Anonymoussays:

    sounds yummy!! I’ll try it.

  13. Jenniesays:

    These look incredible! I’m emailing the recipe to myself now!

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