Looking for a reduced sugar and calorie treat perfect for the fall or Thanksgiving? These cupcakes made with Stevia In The Raw® feature a delicious sweet potato-based cupcake topped with smooth maple buttercream frosting.


Recipe Summary

15 mins
25 mins
45 mins
1 hr 25 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
For Cupcakes:
For Buttercream:


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.

  • In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt.

  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter with stevia and sugar until fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then sour cream, then remaining flour mixture just until combined.

  • Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.

  • For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, stevia, and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable, but not runny, consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.

  • Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.

Nutrition Facts

249 calories; protein 3.4g; carbohydrates 30.8g; fat 12.9g; cholesterol 56.2mg; sodium 136.4mg. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Changes: I added all spice totaling what the cinnamon cloves etc. added up to and I added a teaspoon of vanilla. My son loved it so much I gave him the receipe. Read More