Betty Crocker Sweet Potato Cupcakes

These scrumptious cupcakes are brimming with the essence of autumn and feature the wholesome goodness of sweet potato baked right in! This recipe is in our The Betty Crocker Cookbook, 13th edition, which has oodles of new recipes like this one, in addition to traditional favorites. Combining both shredded and cooked sweet potato with aromatic seasonal spices like ground cinnamon, ginger and nutmeg, these mini cakes offer terrific flavor and texture. Topped with a luscious cinnamon-marshmallow frosting, each bite delivers the sweet taste of fall.

These cuties are a great option when serving a Halloween or Thanksgiving crowd, or any time you’re inspired by the crisp autumn air. They are sure to bring joy whether tucked in a lunch box, served at a meeting or devoured as an after-school snack. What a delicious way to enjoy your veggies!