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Cozy Pumpkin Spice Thanksgiving Cupcakes

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These moist, spiced cupcakes use sweet potato for a dense, earthy base, topped with a light spiced whipped cream frosting. They are a forgiving, crowd-pleasing dessert perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato, baked and peeled)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup milk (any kind; whole milk recommended)
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of flaky sea salt (for garnish, optional)
  • Pumpkin seeds (pepitas) (for garnish, optional)
  • Extra dusting of cinnamon (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. If not already done, bake a sweet potato at 400°F (200°C) for about 45 minutes until very soft. Cool, peel, and mash until smooth. Measure 1 cup.
  3. In a large bowl, whisk together mashed sweet potato, vegetable oil, granulated sugar, and brown sugar until smooth.
  4. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  6. Add dry ingredients to wet ingredients in two additions, alternating with milk. Start with half the flour, mix gently, then add all the milk, then remaining flour. Mix just until combined; do not over-mix.
  7. Divide batter evenly among the 12 liners (about 1/4 cup each).
  8. Bake for 18-22 minutes, until tops spring back and a toothpick inserted in center comes out with a few moist crumbs. (Optional: place a small oven-safe dish of water on bottom rack for steam.)
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Just before serving, make frosting: In a chilled bowl, beat cold heavy cream, powdered sugar, pumpkin pie spice, and vanilla on medium-high speed until soft peaks form (3-5 minutes). Do not over-beat.
  11. Frost cooled cupcakes with whipped cream. Garnish with flaky sea salt, pumpkin seeds, and a dusting of cinnamon if desired.

Notes

Bake sweet potato instead of boiling to concentrate sugars and reduce water content. Do not over-mix batter to avoid tough cupcakes. For fluffiest whipped cream, chill bowl and beaters in freezer for 10 minutes before making frosting. Frost just before serving for best texture. Unfrosted cupcakes can be stored airtight at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice, sweet potato cupcakes, Thanksgiving dessert, fall cupcakes, easy cupcake recipe, whipped cream frosting

Find it online: https://sparklespoon.com/cozy-pumpkin-spice-thanksgiving-cupcakes-easy-fall-recipe/