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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 15 oz. 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
  • 1 cup butter (2 sticks) melted
  • 4 eggs
  • 6 oz. Greek yogurt
  • 1 5.1 oz. box vanilla instant pudding


  • 16 oz. cream cheese (2 packages)
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup diced candied ginger


  1. 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:

  1. 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.