Sweet Potato Cupcakes with Cake Mix
These sweet potato cupcakes are the perfect fusion of cozy autumn flavor and effortless baking.
Using boxed cake mix saves time, while roasted or canned sweet potatoes add depth, moisture, and a beautiful natural color.
In this recipe, you’ll blend sweet potato purée into the batter, add warm spices, and top it with luscious cream cheese frosting.
Along the way, we’ll offer natural coloring alternatives and a few optional customizations to make the cupcakes truly your own.
We’ll start by mixing the batter using yellow cake mix and spiced sweet potato purée, then bake until fluffy and fragrant.
After that, we’ll frost and optionally decorate for fall-themed flair.
Prep & Cook Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 15 mins | 18–22 mins | ~40 mins | Dessert | American-style | 12 |
Ingredients List
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives or Notes |
|---|---|---|---|
| Yellow or spice cake mix | 1 box (15.25 oz) | Half box | Choose spice mix if skipping extra spices |
| Sweet potato purée | 1 cup | ½ cup | Canned or roasted + mashed sweet potato |
| Eggs | 3 | 1–2 | Use flax eggs for vegan option |
| Vegetable oil | ½ cup | ¼ cup | Melted butter or coconut oil for richer taste |
| Water | ½ cup | ¼ cup | Can substitute with milk for more richness |
| Ground cinnamon | 1 tsp | ½ tsp | Optional if using spice cake mix |
| Ground nutmeg | ½ tsp | ¼ tsp | Optional |
| Vanilla extract | 1 tsp | ½ tsp | — |
| Optional: brown sugar | 2 tbsp | 1 tbsp | Boosts the molasses-like depth |
| Optional: orange food color | 1–2 drops | 1 drop | Natural: carrot, pumpkin, or beet-carrot blend |
Cooking Tools Needed
| Tool | Purpose | Alternative |
|---|---|---|
| Mixing bowl | To mix cake batter | — |
| Electric mixer | For smoother blend | Whisk and elbow grease |
| Muffin tin + liners | Cupcake shape | Greased silicone molds |
| Spatula | Scraping batter cleanly | Spoon |
| Piping bag (optional) | Frosting decoration | Spoon or zip-top bag |
How to Make Sweet Potato Cupcakes (with Cake Mix)
Step 1: Prepare Sweet Potato Purée (if using fresh)
- Roast peeled sweet potatoes at 400°F for ~45 mins until soft.
- Mash and cool. Measure out 1 cup of smooth purée.
- Natural orange color will already be present. No dye needed!
Step 2: Mix the Wet Ingredients
- In a large bowl, combine sweet potato purée, eggs, oil, water, vanilla extract, and spices.
- Whisk until well blended. If using natural coloring (like carrot juice), add it now.
Step 3: Add the Cake Mix
- Add dry cake mix to wet mixture.
- Use an electric mixer on medium speed for 2 minutes until batter is smooth and thick.
- Don’t overmix—just until no lumps remain.
Step 4: Fill and Bake
- Preheat oven to 350°F (175°C).
- Line muffin tin and fill each cup ⅔ full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool in the pan 5 minutes, then transfer to wire rack.
Frosting and Decorating Ideas
- Classic Cream Cheese Frosting pairs beautifully.
- Sprinkle with cinnamon or crushed pecans.
- Add candied sweet potato chips for garnish.
- Use maple glaze or brown butter icing for seasonal richness.
Variations to Try
| Idea | Description |
|---|---|
| Vegan Sweet Potato Cupcakes | Use flax eggs, dairy-free cake mix, and coconut oil |
| Chocolate Sweet Potato | Use chocolate cake mix + sweet potato for fudge-like cupcakes |
| Sweet Potato Mini Muffins | Bake in mini tins for 10–12 mins for bite-size treats |
| Marshmallow Topped | Add a mini marshmallow halfway through baking for melty centers |
| Sweet Potato Cupcake Loaf | Bake in loaf pan for ~40 minutes and slice like tea cake |
Sweet Potato Cake – History
Sweet potato cake is a Southern American dessert rooted in traditional soul food.
It’s often baked in fall when sweet potatoes are abundant and is similar in flavor to pumpkin desserts but richer and denser. It has evolved over time into cupcakes, breads, and even cheesecakes.
Using boxed cake mix to make sweet potato cupcakes is a modern shortcut that brings the heritage flavor into busy kitchens.
Natural Coloring Alternatives
If you’d like to skip food coloring:
| Color Tone | Natural Source | Tip |
|---|---|---|
| Bright Orange | Carrot juice or pumpkin purée | Add during wet mix stage |
| Warm Red-Orange | Beet juice + turmeric blend | Use small amount to avoid earthy taste |
| Golden Brown | Extra roasted sweet potato + spices | Adds both color and flavor |
Storage Instructions
- Store frosted cupcakes in fridge for up to 4 days in an airtight container.
- Unfrosted ones can sit at room temp for 2–3 days.
- Freeze unfrosted cupcakes for up to 2 months.
Common Mistakes to Avoid
| Mistake | Issue | Fix |
|---|---|---|
| Cupcakes too wet | Dense or undercooked texture | Don’t add too much purée or liquid |
| Batter overmixed | Tough texture | Mix only until just combined |
| Too sweet | Overpowering sugar | Skip added sugar if mix is already sweet |
| Artificial orange overload | Neon-looking cupcakes | Use natural coloring like carrot or sweet potato |
Final Thoughts
These cupcakes are warm, spiced, and deeply comforting—perfect for fall gatherings or holiday dessert trays.
Using a cake mix makes them quick to prepare, while the sweet potato brings nutrition and flavor. Try them with natural colorings and toppings for a healthier twist!
