Sweet Potato Cupcakes with white creamy frosting on a burlap background

Orange-Spiced Sweet Potato Cupcakes

Perfect for fall, these Orange-Spiced Sweet Potato Cupcakes are super moist sweet potato cupcakes brightened up with orange and cinnamon.

5 from 1 vote
Sweet Potato Cupcakes with white creamy frosting on a burlap background
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Orange-Spiced Sweet Potato Cupcakes

Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dessert
Servings: 18 Cupcakes
Calories: 290kcal
Author: Olga Miller


  • pounds (681 g) sweet potatoes, scrubbed
  • 1 cup (160 g) brown rice flour
  • ½ cup (64 g) tapioca starch
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ½ teaspoon (1.3 g) ground cinnamon
  • ¼ teaspoon (0.5 g) freshly grated nutmeg
  • ¼ teaspoon (0.4 g) ground ginger
  • ¾ cup (150 g) packed brown sugar
  • ¼ cup (60 mL) pure maple syrup
  • 2 large eggs
  • ½ cup (1 stick or 114 g) butter or dairy-free butter, melted and cooled slightly
  • ½ cup (120 mL) orange juice
  • 1 tablespoon (6 g) orange zest

For the frosting:

  • 8 ounces (226 g) cream cheese or dairy-free cream cheese, softened
  • 4 tablespoons (57 g) butter or dairy-free butter, softened
  • cups (187.5 g) powdered sugar, sifted
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • ¼ teaspoon (1.25 mL) pure vanilla extract
  • ½ cup (45 g) gluten-free graham cracker crumbs


  • Preheat the oven to 400° F. Pierce the sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft, about 55-60 minutes. Remove from the oven. Reduce oven temperature to 325°F. Line standard muffin tins with paper liners.
  • When cool enough to handle, slice each potato in half and scoop the flesh into a large bowl; discard the skins. Mash with a fork until smooth and set aside. You should have about 1¾ cups.
  • In a medium bowl, whisk together flour, starch, baking powder, baking soda, salt, and spices; set aside.
  • Add sugar, maple syrup, eggs, butter, orange juice, and zest to the sweet potato flesh and mix until smooth. Add the flour mixture and mix until fully incorporated. Divide batter evenly among prepared muffin tins, filling each three-quarters full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pans on wire racks before removing cupcakes.
  • To make the frosting, beat the cream cheese and butter in a medium bowl with an electric mixer on medium-high speed until creamy, 2-3 minutes. Reduce speed to low and gradually beat in powdered sugar until well blended. Beat in salt and vanilla. Spread the frosting on top of each cupcake with a spoon. Sprinkle with graham cracker crumbs.


Nutrition Facts
Orange-Spiced Sweet Potato Cupcakes
Amount Per Serving
Calories 290 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 32mg11%
Sodium 330mg14%
Potassium 222mg6%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 25g28%
Protein 3g6%
Vitamin A 5685IU114%
Vitamin C 5mg6%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cupcakes Fall Olga Miller Orange Spiced Sweet Potatoes
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