Sweet Potato cupcake with a caramel cream cheese frosting recipe

Author Tammilee Tips


  • Cupcake Ingredients:
  • 2 C flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 sticks unsalted butter room temp
  • 1 1/2 C sugar
  • 3 eggs room temp
  • 1 can sweet potatoes mashed
  • 1/2 tsp vanilla
  • Cream Cheese Frosting Ingredients:
  • 8 ounce cream cheese room temp
  • 2/3 C unsalted butter room temp
  • 2 TBSP whole milk
  • 8 C powder sugar


  • Cupcake Directions:
  • -Preheat oven to 350 degrees. Line cupcake tins with paper liners.
  • -Mix the flour, baking powder, cinnamon, baking soda, and salt together in a bowl.
  • -With an electric mixer on medium to heat beat the for about 30 seconds.
  • -Add sugar and beat on high speed until light and fluffy, about 2 minutes.
  • -Add eggs, one at a time, beating on low speed after each addition until combined.
  • -Add sweet potatoes and vanilla, beating until combined.
  • -Add flour mixture; beat until combined (batter will be thick).
  • -Scoop batter into cupcake paper liners until 3/4 full.
  • -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • -Allow to cool for 10 minutes while in the cupcake pan.
  • -Remove from the cupcake pan placing on a wire rack until completely cool.
  • Cream Cheese Frosting Directions:
  • -Beat butter and cream cheese on medium for about 30 seconds with an electric mixer.
  • -Pour in the milk beating until just combined.
  • -Add in powdered sugar, 1/2 cup at a time, until smooth.
  • -If too runny add more powdered sugar again 1/2 cup at a time.
  • -Scoop into a pastry bag with a large round tip to frost.
  • -Start on the outside edge of the cupcake working toward the center of the cupcake.