Sweet Potato MuffCake – Basic Recipe

picture of muffcake main


This is a toss-up between a muffin and a cupcake, so I decided to give it the name ‘MuffCake’. A perfect dessert or snack.


  • 1 cup of sweet potatoes (3 medium)
  • ½ cup butter (sweet)
  • 2 tablespoons vegetable oil
  • 1 ½ tablespoon vanilla extract
  • 2 large eggs
  • ¼ teaspoon lemon juice
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 ½ cups shifted flour
  • ½ teaspoon salt
  • 2 ¼ teaspoon baking powder
  • ⅓ cup of milk
picture of muffcake 2


Preheat oven at 375°

Preparation before cooking muffcakes

Scrub and wash potatoes in cold running water. Dry with paper towel and place in a baking pan or on a baking sheet and put in oven.

  • Bake for 25 minutes without covering.
  • Make sure potatoes are puffy to the touch before removing from the oven.
  • Allow them to cool down for about 10 minutes before removing and discarding skin.
Continue preparation before cooking
  • In a mixing bowl add potatoes and mash with a fork until potatoes have no lumps.
  • Now add melted butter, oil, vanilla, lemon juice, eggs and sugar.
  • Mix at medium high-speed for about 3 minutes making sure that the mixture is smooth.
  • In a large bowl add shifted flour, salt and baking powder. Mix with a fork for 2 minutes.
  • Combine all ingredients into your mixing bowl and mix at medium high-speed for 2 minutes.
  • Batter will be pretty thick, add milk and continue to mix for about 1 minute on medium high-speed. The batter should be well blended, slightly thick and smooth.
  • Now you are ready to begin filling your non stick muffin pans.
  • Pour batter evenly not to the top of each muffin cup

creative picture of muffcake

  • Place in oven on middle rack.
  • Cook for 30 minutes.
  • Muffcakes are done when you can prick the center with a tooth pick and it comes out clear!
  • Remove from oven and wait 1 minute before removing from pan.

Preparation time: 22 minutes
Cooking time: 55 minutes
Total time: 1 hours 17 minutes
Yield: 2 dozen

♥ Chef Ann’s ‘MuffCake’ Note:
  • If you do not have a mixer, you can do this by hand. It will take an extra 15 minutes. You will need to stir ingredients very well until it is mixed thoroughly.
  • Make sure that you test the center of the muffcakes before removing them from the oven.
  • As stated earlier a tooth pick is the best gauge for testing.
Helpful information

Source: The benefits of the sweet potato | Chef Ann’s blog

image of ann's tips

Toss it up to make it “Simply Delicious”

NOTE: This is the basic recipe, I plan to offer the “Simply Delicious” version as a bonus for those who do the following:

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If you would like to get the ‘Simply Delicious’ Muffcakes recipe please send the following information:



  1. Julia says:

    Thank you for sharing this…Desserts don’t have to be overcomplicated to look yummy.

    • Chef Ann says:

      Julia, hello again-:) Yes isn’t this the truth! When it comes to desserts my opinion has always been that simple is best!
      This happens to be one of my husbands favorite desserts. Thank you for your comment.

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