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+ servings

Sweet Potato Cupcakes with Spiced Buttercream

Moist and light sweet potato cupcakes topped with buttercream flavored with maple syrup, cinnamon, and allspice.
Course Dessert
Servings 24


  • 1 box spice cake mix
  • 1 3/4 cups mashed sweet potato
  • 2/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • Pecan halves for garnish, optional


  • 6 ounces cream cheese, softened
  • 5 tablespoons butter, softened
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • pinch of allspice
  • pinch of salt
  • 3 1/2 cups confectioners' sugar


  • Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
  • Place spice mix in a large bowl and stir with a whisk to remove any lumps.
  • Add sweet potato, buttermilk, vegetable oil, and eggs and stir together until smooth.
  • Fill muffin cups 3/4 full and bake for 20 to 25 minutes, until firm on top.
  • Remove from oven and let cool in pans for several minutes. Remove from pans to cool completely.
  • For frosting, using an electric mixer beat cream cheese and butter together until creamy and smooth,. With mixer on, slowly add maple syrup.
  • Add cinnamon, allspice, and salt.
  • Gradually add in confectioners' sugar, turning mixer to low-speed with each addition and up to medium-high between additions to mix well. Beat until smooth.
  • Spread frosting on cupcakes. Decorate with pecan halves if desired.