Sweet Potato Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet potato cupcakes are tender and spiced with cinnamon, ginger, and nutmeg, then topped with toasted marshmallows for a playful finish. The sweet potato adds moisture and natural sweetness to the batter. A fun, seasonal twist on cupcakes that blends fall and dessert flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/4 cup butter (, softened)
- 2/3 cup packed light-brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 3/4 cup sweet potato puree*
- 2 Tbsp packed light brown sugar (, divided)
- 3 cups mini marshmallows
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 174mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 30mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.