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Sweet Potato Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

by Tickled Red on November 19, 2012 · 14 comments

Are you guys ready for Thanksgiving? Do you have your menus planned and printed in triplicate or are you off the hook for the most part, as I am? My dad has yet to relinquish the apron strings on Thanksgiving so generally all I have to do is make a dessert and of course my Feta Stuffed Mushrooms, can’t forget those or I might not get any turkey and stuffing. That would be a crying shame now wouldn’t it!

Actually, this weekend I celebrated an early Thanksgiving with my mom since she is traveling to the mountains for the holiday weekend. We spiced up a turkey breast and made my absolute favorite dressing but you will have to wait on those recipes, first dessert. Decadent I know but come on now, you can’t tell me that y’all don’t sneak a little sweet before dinner is ready. At least you won’t get into too much trouble if you are caught red handed devouring one of these darling cupcakes. The sweet potatoes make them healthy and part of the meal right?

They are not only delectable but they are simple as well. Take some of the mashed sweet potatoes that were going into your casserole and use them for these cupcakes instead, don’t worry Uncle Blaine won’t notice.

First blend some sugar and butter. Add a few eggs.

Toss in the sweet potatoes, cinnamon, nutmeg, vanilla and a tiny heaping pile of chocolate chips then turn it all over to the kiddos. Whip up a little cream cheese frosting with a hint of cinnamon to top them off and…

Presto chango!! A treat so moist and sweet your family will be compelled to hoist you above their heads in adoration.

Okay that part might be a bit much but I can vouch that they will disappear in a flash, so be sure to hide one or you will be sorry. Honest, I blinked last night and nine! vanished. {POUF!}

The boys and I hope you enjoy treating yourself to a dozen or so Sweet Potato Chocolate Chip Cupcakes this week.

Hugs & Kisses,

Shari & The Monkeys


Sweet Potato Chocolate CupcakesMakes approx. 24


2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/2 cups sugar

3 eggs

2 1/4 cups sweet potatoes, mashed

1 teaspoon vanilla

1 cup milk chocolate chips


Preheat oven to 350 degrees F.

Line twenty four 2-1/2-inch muffin cups with paper bake cups; set aside.

In a medium mixing bowl sift together the flour, baking powder, cinnamon, nutmeg, baking soda and salt; set aside.

In large mixing bowl beat the butter with an electric mixer on medium to high speed for approx. 30 seconds. Add sugar and beat on high speed the butter and sugar are incorporated. Add each egg one at a time, beating on low speed after each addition until thoroughly combined. Add the mashed sweet potatoes and vanilla, beat until combined. Add flour mixture in fourths, beat until combined (batter will be thick).

Divide batter evenly among the prepared muffin cups.

Bake for approx. 20 minutes or until the tops spring back when lightly touched. Cool in pan on a wire rack for 1 minute. Remove from pan and cool completely.

Cinnamon Cream Cheese Frosting- Makes approx. 5 cups


1 pound of cream cheese (2 8oz packages)

6 tablespoons of unsalted butter, softened

1 1/2 cups confectioners sugar

1 teaspoon vanilla

3/4 – 1 teaspoon cinnamon


In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on medium speed until smooth and fluffy, approx. 2 to 3 minutes.

Add the confectioners’ sugar 1 cup at a time and beat until smooth and no lumps are visible.

Add the vanilla and cinnamon beat until combined.







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