Full of spiced cinnamon and sweet potato flavor, these marshmallow frosted sweet potato cupcakes are like Thanksgiving dessert in a cupcake!

Soft, moist, fluffy, and absolutely delightful, you really can’t go wrong with these homemade frosted sweet potato cupcakes.

They’re also a great option for Friendsgiving dinners, because the cupcakes are easy to transport, and guests absolutely love them!

If you wish to take it one step further and stuff the cupcakes with marshmallow fluff or cranberry jelly after baking, by all means go ahead.

Readers also love this Crustless Pumpkin Pie

Above, watch the sweet potato cupcake recipe video

Sweet potato cupcake ingredients

The recipe calls for sweet potato, cinnamon, pure vanilla extract, milk of choice or water, flour, oil, vinegar, sugar, salt, baking soda, baking powder, and ground ginger.
For oil free cupcakes, replace the oil in the recipe with an equal amount of additional sweet potato puree, Greek yogurt, or milk of choice.

The cupcakes work with spelt flour or loosely measured white flour or gluten free all purpose flour. I have not tried using almond flour, coconut flour, rice flour, or whole wheat flour here and cannot recommend those.

Vinegar and baking soda cause the cupcake to rise, much like in the popular volcano science experiment. So no eggs are required. For vegan sweet potato cupcakes, simply use water or your favorite plant based milk.

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