Sweet Potato Cupcakes with Cream Cheese Frosting and Caramel Drizzle

This sweet and salty dessert is a crowd-pleaser with its cream cheese frosting, crunchy candied walnuts, and gooey caramel drizzle. It’s so easy to make!

Sweet Potato Cupcakes with Cream Cheese Frosting and Caramel Drizzle are a delicious, healthy dessert that is perfect for the fall season. The recipe can easily be made gluten-free by substituting a gluten-free flour blend for all-purpose flour.

So, if you’re obthethed with pumpkin, you should also be obthethed with sweet potato, to be honest. 


I understand that “Sweet Potato Spiced Latte” doesn’t have the same ring to it as “Sweet Potato Spiced Latte.” And those sweet potatoes like orange alien feces. However, they’re quite tasty and deserving of additional baked products.

Also, I like cupcakes that aren’t made entirely of wheat, butter, and sugar. Isn’t it about time we had some roughage?


Sweet potatoes are fantastic in almost any dish. Pie made with sweet potatoes. Fries made with sweet potatoes. Mashed sweet potatoes Soup made with sweet potatoes.

Why not make a sweet potato cupcake? Especially when combined with plenty of ginger and cinnamon for a spicy kick.


So, moving on from that rant, has anybody else been suffering from the winter blues? By 4 p.m., I’m fatigued from the day, and it’s starting to grow dark. It doesn’t help that I take Tilly outdoors for 2-3 hours every day (Vizslas, man).

My anxiousness has also increased, and the quality of my sleep has deteriorated. Is this what a person goes through throughout the winter? I mean, I go to the gym virtually every day and eat a good diet, so why am I so tired?

I’m even considering experimenting with CBD oil (have you heard of it?). Check out this piece from the New York Times, “Why Is CBD Everywhere.”

I’d also want to learn about any activities you guys engage in to maintain your energy levels. I’m ready to listen!


Let’s get this party started, you guys. Have fun baking cupcakes. Winter greetings! (ew). Have a wonderful Friday.



in order to make cupcakes

  • 1 cup pureed sweet potato
  • 1 cup sugar (granulated)
  • 2/3 cup extra virgin olive oil
  • 2 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • a third of a cup of all-purpose flour
  • 1 teaspoon powdered baking soda
  • 1 1/2 teaspoons bicarbonate of soda
  • ginger, 1 1/2 tablespoons
  • cinnamon (1 1/2 teaspoons)
  • nutmeg (1/2 teaspoon)
  • a half teaspoon of salt

for the cream cheese icing

  • room temperature 1/2 cup unsalted butter
  • 4 ounces room temperature cream cheese
  • a third of a cup of powdered sugar
  • 2 teaspoon vanilla extract
  • a half teaspoon of salt
  • a dripping caramel sauce (optional)
  • pecans (as a garnish) (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Cupcake liners should be used to line 12 cupcake molds. Remove from the equation.
  2. Mix the sweet potato puree, sugar, oil, eggs, and vanilla extract in a standing mixer equipped with a whisk attachment until thoroughly blended. Mix just until the flour, baking powder, baking soda, spices, and salt are mixed.
  3. Fill muffin liners halfway with batter. Allow to cool fully before frosting after baking for 15 minutes.
  4. To create the frosting, cream the butter for approximately 1 minute in a standing mixer equipped with a whisk attachment. Add the cream cheese and continue to beat for another minute. Add the powdered sugar, vanilla, and salt and continue to beat for another 30 seconds, or until the frosting is beautifully whipped.
  5. Apply 3 tablespoons of frosting to each cupcake and smooth it out with the back of a knife. Drizzle caramel on top and sprinkle chopped pecans on top!

These moist sweet potato cupcakes are topped with a cream cheese frosting and caramel drizzle. They’re the perfect dessert for any occasion!

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