Sweet Potato Pecan Cupcakes With Cream Cheese Frosting Recipe

Indulge in the delightful surprise of these moist and flavorful Sweet Potato Pecan Cupcakes! Combining the subtle sweetness of sweet potatoes with crunchy pecans and a tangy cream cheese frosting, this recipe is a delicious twist on a classic. Perfect for fall baking or any time you crave a healthy-ish treat that's surprisingly decadent. These cupcakes are surprisingly easy to make and guaranteed to impress your family and friends!

Prep Time 30 mins
Cook Time 45 mins
Calories 251.5 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Sweet Potato Pecan Cupcakes With Cream Cheese Frosting 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Pecan Cupcakes With Cream Cheese Frosting

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How to Make Sweet Potato Pecan Cupcakes With Cream Cheese Frosting

  1. Preheat oven to 350°F (175°C). Place 1 cup pecan halves in a single layer on a baking sheet.
  2. Bake for 8-10 minutes, or until toasted, stirring halfway through.
  3. Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
  4. Add 4 large eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together 1 ½ cups mashed sweet potato, ¼ cup orange juice, and 1 teaspoon vanilla extract.
  6. In another bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined.
  8. Gently fold in the toasted pecans.
  9. Line a muffin tin with paper liners. Fill each liner about two-thirds full.
  10. Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
  12. While cupcakes cool, prepare the cream cheese frosting (see below).
  13. Once cupcakes are completely cool, frost generously and garnish as desired.
  14. **Cream Cheese Frosting:** Beat ½ cup (1 stick) softened butter with 8 oz cream cheese (softened) until smooth. Gradually add 3 cups powdered sugar and 1 teaspoon vanilla extract, beating until light and fluffy.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

74g

Fat

27g

Carbs

11g