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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. (But if you think that sounds nice, then take a look at my perfect crumb topping, which does use rolled oats.)

 

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5 from 1 vote

Sweet Potato Casserole Cupcakes With Crumb Topping

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.
Course Dessert
Cuisine American
Keyword sweet potato casserole, sweet potato casserole cupcakes, sweet potato cupcakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 cupcakes
Calories 254kcal

Ingredients

  • 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

Instructions

Cupcake Instructions

  • Whisk together flour, cinnamon, and baking soda.
  • In a large bowl, combine the sugar, sweet potatoes, and eggs. Beat until smooth.
  • Mix in the oil and apple cider.
  • Slowly add the flour mixture and mix until fully incorporated.
  • Fill cupcake liners halfway.
  • 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.
  • Top off each cupcake with batter until 3/4 full.
  • Bake at 350 F for 25 minutes.

Topping and Frosting

Notes

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.

Nutrition

Nutrition Facts
Sweet Potato Casserole Cupcakes With Crumb Topping
Amount Per Serving
Calories 254 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 120mg 5%
Potassium 64mg 2%
Total Carbohydrates 39g 13%
Sugars 26g
Protein 2g 4%
Vitamin A 24.4%
Vitamin C 0.3%
Calcium 1.2%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.
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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. Marisasays:

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

  2. Hannahsays:

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

  3. Gropiussays:

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

  4. Amandasays:

    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. Gigisays:

    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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