Sweet potato cupcakes with caramel cream cheese frosting recipe


  • Yield: 24 cupcakes


  • 2 cups unbleached all-purpose flour
  • 2¼ teaspoons baking powder, preferably aluminum-free
  • ¾ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground mace
  • ¼ teaspoon ground cardamom
  • 1¼ cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 cup vegetable oil
  • 1 pound sweet potatoes (1 to 2 sweet potatoes), baked and cooled, flesh scraped out and mashed
  • 1 tablespoon grated orange zest
  • ½ cup whole milk
  • 1 recipe Caramel Cream Cheese Frosting
  • Large or mini marshmallows (optional)
How to Make It
  1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners.
  2. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, mace, and cardamom; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the brown sugar and eggs on medium speed for 3 to 4 minutes, until pale and fluffy. Add the oil, sweet potatoes, and orange zest, beating just until incorporated.
  4. With the mixer on low speed, add the flour mixture in thirds, alternating with the milk, beginning and ending with the dry ingredients.
  5. Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each one about two-thirds full. Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for at least 20 minutes.
  6. To Assemble the Cupcakes
  7. Using a spatula or a butter knife, spread the tops of the cupcakes with swirls of the frosting and decorate with marshmallows, if using. With a kitchen blowtorch, lightly toast the marshmallows, being careful not to burn the baking papers. The cupcakes can be stored in an airtight container at room temperature for up to 2 days

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