Quick and easy Sweet Potato Cupcakes topped with a spiced buttercream. Move over pumpkin! Sweet potatoes are in the house. These cupcakes make a great fall dessert.

I feel a special affinity to sweet potatoes since they are the State Vegetable of my home state, North Carolina. I haven’t always been a sweet potato lover, but I’m making up for lost time now. Just ask my family how often they have to eat sweet potatoes.

Super Moist and Tender

These sweet potato cupcakes are extra moist and tender due to an ample amount of moisture-rich sweet potatoes, some vegetable oil, and buttermilk. A box of spice cake mix is used so they are a breeze to make.

Warning: Spice Cake Mix is apparently very popular this time of year. I had to reach my arm to the very back of the shelf to get the last box. And darn it if they don’t always put the spice cake mix on the bottom shelf. I practically toppled over trying to reach all the way back with my right arm without putting my left hand on the dirty grocery store floor.
Mashed Sweet Potato

To make the mashed sweet potatoes needed for this recipe, I baked a couple of sweet potatoes in the oven until super soft. Be sure to place them on a baking sheet because they sometimes ooze and will make a mess of your oven. I let them cool and gave them a quick whirl in the food processor to make sure any fibers or lumps were broken up. There’s no need to add anything to them. Sweet potatoes are very moi...