There is something extra satisfying about taking a simple mix of everyday ingredients and turning them into a treat that feels fun, comforting, and a little special. That is exactly what happened with these sweet potato banana cupcakes.

I started with a soft, naturally sweet base made from mashed sweet potato, banana, eggs, a little flour, and baking powder. Then I filled the centers with a creamy homemade custard and used the extra filling right on top like frosting. For half the batch, I kept it simple and creamy. For the other half, I mixed chocolate sesame tahini sauce into the custard for a richer, deeper finish.

The result was a small batch of sweet little cupcakes that felt cozy, creative, and just indulgent enough without going overboard.

If you have a sweet potato on hand and want to make something different from the usual muffin or quick bread, this one is worth trying.

Why You Will Love These Sweet Potato Banana Cupcakes

These cupcakes are soft, lightly sweet, and packed with cozy flavor. The sweet potato helps create a tender texture, while the banana adds natural sweetness and moisture. The custard filling takes them to another level and makes them feel more like a dessert you would actually get excited about.

They are also:

• made with simple ingredients
• a fun way to use cooked sweet potato
• great for small batch baking
• easy to dress up with different toppings
• perfect for a homemade weekend treat or an afternoon pick me up

What Makes These Different

These are not your typical fluffy bakery cupcakes. They are softer, a little more rustic, and more like a wholesome dessert cake with a creamy center. The plain custard topping gives them a mellow vanilla pudding style finish, while the chocolate tahini version brings in a richer flavor that feels a little more decadent.

That split topping idea ended up being one of my favorite parts because it gave me two different cupcake styles from one base recipe.

Ingredients for the Cupcakes

• 1 cup mashed sweet potato, well drained
• 1 ripe banana, mashed
• 2 eggs
• 3/4 cup flour, plus 1 to 2 tablespoons more if needed
• 1 teaspoon baking powder
• pinch of sea salt
• optional: 1/2 teaspoon cinnamon or 1/2 teaspoon vanilla

Ingredients for the Custard Filling

• 1 egg
• 1/2 cup milk or plant milk
• 1 to 2 tablespoons maple syrup
• 1/2 teaspoon vanilla
• pinch of salt
• optional: 1 teaspoon flour for extra thickness and stability

Optional Chocolate Tahini Topping Twist

• 2 to 3 tablespoons chocolate sesame tahini sauce
• leftover custard filling

How to Make the Sweet Potato Banana Cupcakes

1. Prep your toaster oven and muffin pan

Preheat your toaster oven to 350°F. Lightly grease your muffin tins or use silicone baking cups.

2. Make the cupcake batter

In a mixing bowl, mash the sweet potato and banana together until mostly smooth. Add the eggs and mix well.

Add the flour, baking powder, sea salt, and cinnamon or vanilla if using. Stir just until combined.

The batter should be thick and scoopable, not runny. If it looks too wet, add 1 to 2 tablespoons more flour. If it seems too thick, add a tablespoon or two of milk or water.

3. Bake

Fill the muffin cups about 3/4 full. Bake for 18 to 25 minutes, or until the tops feel set and a toothpick comes out mostly clean.

Let the cupcakes cool before filling.

How to Make the Custard Filling

In a small saucepan, whisk together the egg, milk, maple syrup, vanilla, salt, and optional flour.

Cook on low heat, stirring constantly, until the mixture thickens into a creamy custard. Do not rush this step. Low and steady is the key here so the egg does not scramble.

Remove from the heat and let the custard cool. It will thicken a little more as it cools.

How to Fill the Cupcakes

Once the cupcakes are cooled, use a small knife or spoon to remove a little bit from the center of each one.

Spoon or pipe the custard into the center. You can place a small piece of cupcake back over the filling if you want a neater top, or just leave it open and frost right over it.

How I Finished Mine Two Ways

For half of the cupcakes, I spread the plain leftover custard right on top like frosting.

For the other half, I mixed chocolate sesame tahini sauce into the remaining custard and spread that over the tops.

That chocolate tahini version gave the cupcakes a richer, darker flavor and made them feel like two desserts in one batch. It was such a simple upgrade, but it changed the whole vibe.

Tips for the Best Texture

A few things really helped this recipe come together:

Drain the sweet potato well

Too much moisture can make the cupcakes heavy or gummy. You want the sweet potato soft, but not watery.

Keep the batter thick

This batter should not pour like pancake batter. It should be thick enough to scoop into the muffin cups.

Cook the custard slowly

The filling turns out best when it is cooked gently over low heat and stirred the whole time.

Let everything cool before filling

If you try to fill or frost the cupcakes while they are still warm, the custard can slide right off and get messy fast.

Optional Topping Ideas

These cupcakes are also great with a little extra texture on top. You can try:

• chopped walnuts or pecans
• a light dusting of cinnamon
• mini chocolate chips
• sesame seeds
• a small drizzle of maple syrup

Are These Cupcakes Very Sweet?

Not overly. They have a naturally sweet flavor from the banana and sweet potato, and the custard adds a soft dessert style sweetness without making them too sugary. If you like sweeter desserts, you can increase the maple syrup slightly in the custard or add a few chocolate chips to the batter.

A Fun Small Batch Dessert to Make Again

What I liked most about this recipe is that it started as a simple experiment and turned into something that felt genuinely fun to eat. The cupcake base was soft and flavorful, the custard filling made each bite feel special, and the chocolate tahini topping gave part of the batch a deeper, more dessert like finish.

This is the kind of recipe that reminds me you do not need a long list of ingredients or a complicated process to make something delicious at home. Sometimes a sweet potato, a banana, and a little creativity are more than enough.

If you make these, I would definitely recommend trying both topping versions. The plain custard is soft and comforting, while the chocolate tahini twist adds a richer layer that feels a little more bold.

Either way, they are a fun little treat and a great way to turn simple ingredients into something worth sharing.

Recipe Summary

Sweet Potato Banana Custard Cupcakes with a Chocolate Tahini Twist

Cupcakes

• 1 cup mashed sweet potato
• 1 ripe banana
• 2 eggs
• 3/4 cup flour
• 1 teaspoon baking powder
• pinch sea salt
• optional cinnamon or vanilla

Custard

• 1 egg
• 1/2 cup milk or plant milk
• 1 to 2 tablespoons maple syrup
• 1/2 teaspoon vanilla
• pinch salt
• optional 1 teaspoon flour

Optional chocolate topping

• leftover custard
• chocolate sesame tahini sauce

Method

• Preheat toaster oven to 350°F
• Mix cupcake batter
• Fill muffin cups 3/4 full
• Bake 18 to 25 minutes
• Cool completely
• Make custard on low heat
• Fill cupcake centers
• Frost with plain custard or chocolate tahini custard

Final Note

If you enjoy healthier homemade treats with a fun twist, this one is a great reminder that simple ingredients can still make something that feels special. These sweet potato banana custard cupcakes came out soft, creamy, and just different enough to keep things interesting.

That makes them a win in my kitchen.

Sweet Potato Banana Custard Cupcakes Soft, cozy cupcakes with a creamy custard center and an optional chocolate tahini twist Yield 6 cupcakes Prep 20 min Bake 18 to 25 min Method Toaster oven Cupcake Ingredients 1 cup mashed sweet potato, well drained 1 ripe banana, mashed 2 eggs 3/4 cup flour, plus 1 to 2 tbsp if needed 1 tsp baking powder Pinch sea salt Optional: cinnamon or vanilla Custard Filling 1 egg 1/2 cup milk or plant milk 1 to 2 tbsp maple syrup 1/2 tsp vanilla Pinch salt Optional: 1 tsp flour for thickness Chocolate Tahini Option Leftover custard 2 to 3 tbsp chocolate tahini sauce Instructions Preheat toaster oven to 350°F and grease muffin cups. Mash sweet potato and banana until mostly smooth. Add eggs and mix well. Add flour, baking powder, and salt. Stir just until combined. Batter should be thick and scoopable, not runny. Fill cups about 3/4 full. Bake 18 to 25 minutes, until tops are set. Cool completely. Whisk custard ingredients in a saucepan. Cook on low heat, stirring constantly, until thickened. Let custard cool fully. Remove a little center from each cupcake and fill with custard. Spread leftover custard on top, or mix it with chocolate tahini for a richer topping. Tip: Chill the custard slightly before spreading if you want a smoother frosting-like finish. Print Recipe

Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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