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Sweet potato cupcakes

Bake up a batch of these eye-catching Halloween sweet potato cupcakes with cute pumpkin decorations. Ideal for a party buffet or a seasonal sweet treat.

This recipe was created by Branston NPD team.



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90 minutes

cooking time





Serves 12



  • 260g cooked sweet potato, pureed 
  • 100g cooked beetroot, grated 
  • 225g light soft brown sugar 
  • 225ml vegetable oil 
  • 2 large eggs, beaten 
  • 1 tsp vanilla bean paste 
  • 150g self-raising flour 
  • 2 tsp cinnamon 
  • 2 tsp ginger 
  • 1 tsp mixed spice 
  • For the frosting 
  • 1 small, sweet potato 
  • 150g dark chocolate, finely chopped 

To decorate 

  • Halloween sprinkles 
  • Orange ready to roll icing 
  • Green ready to roll icing 


Preheat the oven to 180ºC / 160º fan / gas mark 4. Line a 12-hole cake tin with paper cases.
In a large bowl whisk together the sweet potato, grated beetroot, sugar, vegetable oil, eggs and vanilla paste. Add the flour and spices, and fold in until just combined.
Spoon evenly into the cake cases and bake in the oven for 20 minutes until cooked through. Allow to cool for 10 minutes in the tin then transfer to a cooling rack to cool completely.
While the cakes are cooling, increase the oven temperature to 200ºC / 180ºC fan/ gas mark 6. Place the small sweet potato in the oven and bake for 1 hour or until soft in the middle.
Remove from the oven and allow to cool for 10 minutes or until cool enough to handle. Cut in half and carefully scoop out the flesh and place into a blender along with the chocolate. Whizz together until smooth then tip into a bowl and leave to cool.
Meanwhile, use the orange and green ready to roll icing to shape 12 mini pumpkins with leaves. When you are ready to serve, spread a little of the frosting on top of each cake. If the frosting has hardened add and splash of milk and whisk until you have a spreadable consistency.
Scatter over the sprinkles then top each with a pumpkin. 

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