• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Gracious Wife logo
  • Recipes
  • Family
    • Love & Marriage
    • Parenting
  • House & Home
    • Kitchen and Cooking Tips
    • Cleaning & Organization
    • Budget
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Cakes & Cupcakes

Sweet Potato Pecan Cupcakes

Nov 14, 2022 · 10 Comments

  • Share
  • Tweet
  • Yummly
  • Mix
Jump to Recipe Jump to Video
Collage with a close-up picture of a sweet potato pecan cupcake on top, the same cupcake next to a piping tip on bottom, and the words "sweet potato pecan cupcakes" in the center.

Rich and moist Sweet Potato Pecan Cupcakes are topped with a sweet caramel frosting. These festive cupcakes have all your favorite Fall flavors and would be a delicious non-pie addition to your Thanksgiving dessert table.

Close up of a sweet potato pecan cupcake on parchment paper and a rustic wood background topped with a caramel drizzle and chopped pecans

Sweet Potato Pecan Cupcakes

If there was ever a dessert that could rival pie on the holiday table, it would be these Sweet Potato Pecan Cupcakes. They encompass all the best Fall flavors, leaving you with a festive autumn in every bite.

These sweet potato pecan cupcakes are super moist, made with sweet potato puree, with bits of chopped pecans. Then they're spiced with cinnamon and ginger and topped with a homemade caramel frosting. Every bite warms you to the core and reminds you of Fall!

Can I Use Canned Sweet Potato?

Yes, as long as it's 2 cups!

How to Cook a Sweet Potato for Sweet Potato Pecan Cupcakes

If you'd rather cook fresh sweet potato for this recipe, which is what I usually do, I'd recommend one of 2 methods.

  1. Microwave - Most microwaves have a "potato" setting these days. Poke holes in about 2 large sweet potatoes with a fork, and microwave either on "potato" or for a few minutes at a time, until potatoes are tender.
  2. Oven - Preheat the oven to 425°F. Place a piece of foil on a baking sheet. Use a fork to poke holes in the sweet potatoes, set them on the prepared baking sheet, and roast for about 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

You could also boil the potatoes, but boiling sweet potatoes actually reduces their sweetness, which is not a quality we're necessarily looking for in cupcakes.

After either cooking method, wait until the potatoes are cool enough to handle. Then peel, puree using a food processor, blender, or stick blender, and measure 2 cups for the recipe.

Sweet potato pecan cupcake on parchment paper and a rustic wood background topped with a caramel drizzle and chopped pecans with more cupcakes in the background.

What Frosting Should I Use on My Cupcakes?

In the pictures, I'm using my caramel frosting recipe, which is in the recipe card below, on the sweet potato pecan cupcakes. I think the caramel adds to the Fall-feel with the sweet potatoes and pecans. Here are some other frosting ideas for you!

  • Caramel Frosting - this recipe is down below in the recipe card. You can check out the full recipe for more tips and information.
  • American Vanilla Buttercream - this is a classic made from butter, powdered sugar, and cream.
  • Cream Cheese Frosting - my tried-and-true cream cheese frosting that holds it shape when piped!
  • Marshmallow Buttercream Frosting - this one cannot be toasted with a torch. The butter will melt! It's a cross between marshmallow fluff and buttercream in both flavor and consistency.
  • Marshmallow Fluff - this recipe you CAN toast with a torch. It will turn golden like a marshmallow

How to Decorate Sweet Potato Pecan Cupcakes

If you want to decorate your cupcakes to be a little more eye-appealing, use these tips.

  • Pipe your frosting on using a piping bag and large tip (I used a 1M tip in these pictures)
  • Caramel Drizzle - A gentle caramel drizzle can go a long way.
  • Chopped pecans - Use chopped pecans instead of sprinkles to keep the Fall flavors and look going.
  • Toast the frosting - If you opted for the marshmallow fluff frosting (not the buttercream!) then you can quickly toast the outside until golden.

More Fall Cake Recipes You'll Love

  • Kentucky Butter Cake - a classic pound cake smothered in a sweet, rich butter sauce.
  • German Chocolate Cake - sweet chocolate cake with lots of classic, gooey coconut pecan frosting.
  • Butterfinger Cake - chocolate poke cake with caramel, and whipped cream frosting topped with crushed Butterfinger pieces.
  • Boston Cream Pie Cupcakes - yellow cupcakes filled with pastry cream and topped with rich chocolate ganache.
  • Pumpkin Spice Cupcakes - classic, rich, moist spiced pumpkin cupcakes topped with cream cheese frosting.

Sweet Potato Pecan Cupcakes Video

Sweet potato pecan cupcake on parchment paper and a rustic wood background topped with a caramel drizzle and chopped pecans

Sweet Potato Pecan Cupcakes

Rich and moist Sweet Potato Pecan Cupcakes are topped with a sweet caramel frosting. These festive cupcakes have all your favorite Fall flavors and would be a delicious non-pie addition to your Thanksgiving dessert table.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Sweet Potato Cupcakes, Sweet Potato Pecan Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 30 cupcakes
Calories: 354kcal
Author: Michelle

Ingredients

  • 1 cup butter room temperature
  • 2 cups sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 2 cups pureed sweet potatoes
  • ⅓ cup buttermilk
  • 2 teaspoons vanilla
  • ½ teaspoon maple flavor Optional
  • 1 ½ cups chopped pecans

For the Caramel Frosting

  • 1 cup unsalted butter
  • 1 cup dark brown sugar
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar (or more for desired thickness)
  • Chopped pecans and jarred caramel sauce for decorating

Instructions

For the Sweet Potato Cupcakes

  • In a large mixing bowl, place butter and sugar. Cream together until light and fluffy.
  • Add eggs, one at a time, to the butter mixture, beating between each addition.
  • In a separate mixing bowl, add flour, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together to combine.
  • Add half of the flour mixture to the butter mixture, and stir until just combined.
  • Add the remaining half of the flour mixture and stir again until just combined.
  • Next, add sweet potatoes, buttermilk, vanilla, and maple to the mixture, and beat until just combined.
  • Fold in pecans.
  • Spoon batter evenly into lightly greased and lined cupcake pans.
  • Bake at 350°F for about 15-20 minutes.
  • Set aside to cool completely.

For the Caramel Frosting

  • When cupcakes are cooled completely, prepare the frosting. In a medium saucepan, melt butter over medium-high heat.
  • Add brown sugar and bring to a boil, whisking constantly.
  • Stir in cream. Return to a boil. Then remove from heat.
  • Whisk in vanilla.
  • Pour caramel mixture into the bowl of a stand mixer (or a large mixing bowl and use an electric hand mixer).
  • Gradually beat in powdered sugar at medium speed, using the whisk attachment.
  • Beat 7 to 10 minutes, until thickened and smooth.
  • Pipe or spread frosting onto cupcakes immediately. This frosting will crust if it sits out.
  • Top with caramel sauce and crushed pecans.

Video

Notes

  • If you don't have any buttermilk on hand to make this recipe, you can use this super simple Buttermilk substitute with just 2 ingredients. It always works in a pinch!
  • For more tips for the caramel frosting, visit the full recipe here.
  • Make Ahead Directions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature.
  • Storage: Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
  • Freezer Directions: Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cupcake with frosting | Calories: 354kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 181mg | Potassium: 93mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1714IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

UPDATE INFO: This recipe was originally published in November 2016. It was republished with new pictures, tips, and video in November 2022.

Never Miss a Thing!

Join our newsletter to get new recipes, tips, tricks, and tutorials every week!

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Powered by ConvertKit
« Pecan Snowball Cookies
Southern Cornbread Dressing »
  • Share
  • Tweet
  • Yummly
  • Mix

Cakes & Cupcakes, Desserts, Fall, Recipes, Special Days, Sweet Treats, Thanksgiving Caramel Recipe, Cupcakes Recipe, Dessert Recipe, Pecan Recipe, Sweet Potato Cupcakes Recipe, Sweet Potato Recipe, Thanksgiving, Thanksgiving Recipe

Reader Interactions

Comments

  1. Arlene Mobley says

    November 10, 2016 at 10:18 am

    I love sweet potato pie and I bet it tastes awesome in a cupcake.

    Reply
  2. Rosemary says

    November 11, 2016 at 11:34 am

    I can now find sweet potatoes in Italy, looking forward to trying these yummy cupcakes.

    Reply
  3. Sarah Jane @ The Fit Cookie says

    November 11, 2016 at 3:26 pm

    Yum, this cupcake flavor sounds amazing! I think I could just eat that frosting with a spoon too 😉

    Reply
  4. Melissa says

    November 11, 2016 at 9:35 pm

    I love sweet potato pecan casserole at Thanksgiving, so I would love these!

    Reply
  5. Veena says

    November 12, 2016 at 1:43 am

    I bet these taste awesome. I love sweet potato anything. Loved doing this collaboration with you Michelle. Can't wait for the next.

    Reply
  6. Kathy says

    December 29, 2021 at 8:14 pm

    The most amazingly moist and delicious cupcakes! The only change I made was I frosted with a Praline Cream Cheese Frosting. But I could honestly eat them with no Frosting. Thanks so much for sharing!!

    Reply
  7. Sandra says

    March 24, 2023 at 12:10 pm

    You had me at cupcake! This is an easy and delicious recipe. Thanks so much!

    Reply
  8. stephanie says

    March 24, 2023 at 12:19 pm

    I can't believe how delicious these are! I made some for the kids for after school snacks. It's great knowing that they are still on the healthier side, even though they are cupcakes!

    Reply
  9. casey says

    March 24, 2023 at 12:20 pm

    These came out great! So moist and delicious, and that frosting is to die for!

    Reply
  10. Shelby says

    March 24, 2023 at 12:58 pm

    These are such a decadent autumn treat! Perfectly spiced and I love the caramel frosting, too!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Picture of Michelle Medlin, The Gracious Wife

Hello! I'm Michelle!
I'm a comfort food lover and self-taught cook with five amazing kids and a firefighter husband, surviving mostly on coffee. I love to create easy and delicious family recipes, and share creative family tips I've learned along the way.
Welcome to The Gracious Wife!
MORE ABOUT ME>>

Happy Easter!

Spoon drizzling melted chocolate over a golden coconut macaroon with 2 more macaroons behind.

Coconut Macaroons

Carrots cut into coins in a brown sugar bourbon sauce in a silicone spoon resting in a cast iron skillet

Bourbon Glazed Carrots

Wooden bowl full of Boursin mashed potatoes topped with melted butter and freshly chopped chives with a bunch of fresh parsley behind

Boursin Mashed Potatoes

Cheesy slow cooker scalloped potatoes topped with fresh thyme on a plate next to a fork

Slow Cooker Scalloped Potatoes

Close up of Funfetti cookies with rainbow sprinkles stacked in a neat pile on a white background

Homemade Funfetti Cookies

Blueberry crisp topped with vanilla ice cream with a spoon in the middle on a small white plate with a white marble background

Blueberry Crisp

More Easter Recipes & Ideas

What's Trending Now:

  • Egg salad sandwich cut diagonally with the halves stacked on top of each other on a plate on a rustic wood background. Classic Egg Salad
  • A corner slice of chicken pot pie with golden crust on a small plate with a fork with a bite on it, on a rustic wood background with a striped linen The BEST Chicken Pot Pie
  • Biscuits stacked on a black matte plate on a white rustic wood background Southern Buttermilk Biscuits
  • Homemade mayo in a mason jar with a butter knife scooping some out, with lemons and an immersion blender in the background Homemade Mayonnaise
  • Chicken Gnocchi Soup in a white bowl with a rustic wood background and breadsticks in a white and blue striped linen behind it. Copycat Olive Garden Chicken Gnocchi Soup

Footer

  • About The Gracious Wife
  • Contact Us
  • Copyright Notice
  • Privacy Policy
  • Disclosure

You can find me here too!

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Disclosure

The Gracious Wife is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. All our thoughts and opinions are our own and we are not paid for or mandated to provide a positive review.

2022© The Medlin Group
  • Blog
  • Contact Us
  • About Us

Copyright © 2023 The Gracious Wife ·

1.3K shares
1.3K shares