Photo: Van Chaplin; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Bake Time
40 Mins
Cool Time
1 Hour
Yield
Makes 2 dozen

Keep this family favorite around for the holiday season. Mashed sweet potatoes give the cupcakes extra moistness, while a myriad of spices including cinnamon and nutmeg, spice up the traditionally sweet dessert. A simple cream cheese frosting and a sprinkle of chopped pecans is all that's needed on top.

How to Make It

Step 1

Place pecans in a single layer in a shallow pan.

Step 2

Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

Step 3

Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

Step 4

Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Step 5

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Ratings & Reviews

SupremeLeader's Review

KingsGirl
March 14, 2010
Excellent! We also added raisins and some crushed walnuts to the recipe. Our yield was closer to 3 dozen. Also used the foil cupcake holders and did not need to use a cupcake tin. Will make again.

kitchenqueen714's Review

ABHarp
December 02, 2008
These are delicious, plain and simple. I've made them twice this season and they've gotten rave reviews. They're on my holiday favorites list! They're not hard to make at all. I followed the recipe exactly.

BobinMass's Review

SupremeLeader
February 20, 2013
OK folks....to all of you using "yams" instead of sweet potatoes. If you bought them in a grocery store, they are sweet potatoes. Yams are grown in Africa...or at least 95% are. They are totally different vegetables. The Dept of Agriculture even requires that if the word "yam" is used on the label, then the words "sweet potato" has to also be on it. Slaves likened the flavor of sweet potatoes to their native yams, hence why we started calling them that.

ShawnyO's Review

lauralgray
October 26, 2013
N/A

ABHarp's Review

momshome
November 13, 2008
Wonderful, easy to make. They are moist, not too sweet. You really can't taste the sweet potatoes. Everyone loved them, even the people who do not like sweet potatoes. I used small muffin cups and dressed it up with chocolate leaves. I won 1st place in the baking competition at work. Will make again soon!

lauralgray's Review

melester
October 22, 2011
N/A

jessiejesusjew's Review

ShawnyO
April 30, 2010
Yummy. I used a little less sugar in the cupcakes and the cream cheese frosting and turned out good. Cream cheese frosting was especially good. Very unhealthy but good!

nick9886's Review

sohcahtoa01
December 14, 2010
Do use foil cupcake liners. The cupcake is very moist and tended to stay wet on the bottom of the liner. Prep time is more than 15 minutes. Heavier than the standard cupcake recipe.

lawbabe's Review

StephanieDavis
December 30, 2008
THIS IS A SUPER EASY and TASTY receipe. I tweaked it a bit by adding raisins and used yams instead of sweet potato and they are fantastic. Will do it again...and again...and again....Its actually good even without the frosting.

StephanieDavis's Review

jessiejesusjew
December 20, 2012
I ABSOLUTELY LOVED IT!!!!!!!!!!!!!!!