Ginger-Topped Sweet Potato Cupcakes


These creamy little cupcakes are a lighter version of the traditional cupcake, using organic sweet potatoes and Greek yogurt.  This recipe is widely loved among Farmer’s Market employees.  Recipe courtesy of Arielle Nuñez.



1 can Farmer's Market Sweet Potato Puree
2 cups flour
1 cup brown sugar
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 sticks butter, melted
4 eggs
6 oz. Greek yogurt
1 box (5.1 oz.) vanilla instant pudding

2 packages cream cheese
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/4 teaspoon cinnamon
1/3 cup diced candied ginger


Preheat oven to 350ºF and place cupcake liners in a muffin tin. In a small bowl, combine the instant pudding mix, flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl combine the brown sugar, white sugar, and butter. Add the eggs one at a time, followed by the Greek yogurt. Add the sweet potatoes. Slowly add the dry ingredients; mix until relatively smooth. Spoon the mixture into the cupcake liners, filling them 3/4 of the way full. Stick in the oven for 25-27 minutes. Test with a toothpick for readiness, and let them rest for five minutes before removing from the tin.

For the frosting:
Cream the cream cheese, butter and vanilla until smooth with a hand blender. Add the powdered sugar slowly so that it doesn't fly up everywhere. When the frosting is ready, place it into a piping bag. Cut the tip and squeeze dollops onto the tops of the cupcakes. Sprinkle with candied ginger sparingly over the top.

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