Cinnamon Swirl Peanut Butter Sweet Potato Cupcakes
By Chef MoWils
Prefer to cook along with a video? Watch here!
When I first tasted Peanut Butter & Co’s Cinnamon Swirl, I immediately thought of sweet potatoes. It’s that time of year for warm spices, cozy blankets, and all the comforting flavors! Sweet potato and cinnamon go so well together, and when you add the rich, nutty goodness of peanut butter, you’ve got a hug in a cupcake. These Cinnamon Swirl Peanut Butter Sweet Potato Cupcakes are the perfect mash-up of cozy and creative. Whether for fall gatherings, a dessert table standout, or just because you deserve a treat, these cupcakes will not disappoint. And that frosting? Totally worth licking the spoon. Happy baking!
- Yield:12 Cupcakes
- Prep Time:30 Minutes
- Cook Time:23 Minutes
- Total Time:53 Minutes
Ingredients
For the cupcakes:
- 1-1/4 cups (156g) all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (125g) Cinnamon Swirl peanut butter spread
- 1 cup (200g) dark brown sugar
- 1large egg
- 1/3 cup (80g) roasted sweet potato purée
- 1-1/2 tsp. pure vanilla extract
- 3/4 cup (180ml) whole milk
For the frosting:
- 1 cup (16 Tbsp; 226g) unsalted butter
- 3 1/2 cups (420g) confectioners’ sugar
- 3 Tbsp (45ml) heavy cream or milk
- 1/3 (80g) cup Cinnamon Swirl peanut butter spread
- 1 tsp. pure vanilla extract
Directions
1. Ensure all of the ingredients for the cupcakes are room temperature. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 12-14 cupcakes. Set aside.
2. Prepare the dry ingredients for the cupcakes by whisking the flour, baking soda, and salt together in a medium bowl. Set aside.
3. Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, roasted sweet potato and vanilla extract together in a large bowl. Add the dry ingredients, milk, and whisk or beat together until completely combined. Avoid over-mixing. Batter will be slightly thick.
4. Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
5. Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar and cream or milk. Beat on low speed for 30 seconds, then add the peanut butter and vanilla extract. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 tablespoons of cream or milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.