How to make sweet potato cupcakes step by step

Step 1 - preparations

• Wash the sweet potato, cut it in half, and place it cut-side down on a baking sheet lined with parchment paper.
  300 g sweet potato
• Bake until soft in an oven preheated to 200 degrees Celsius for about 40-50 minutes - depending on the size of your sweet potato.
• After baking, let it cool slightly.
• Preheat the oven to 180 degrees Celsius in top/bottom heat mode or 170 degrees Celsius (fan-assisted).

Step 2 - prepare the muffin batter

• Using a spoon, scoop out the sweet potato flesh into a bowl (discard the skin).
  
• Add oil and mash thoroughly together into a smooth puree - a potato masher was enough for me, but you can also blend them together.
  120 ml oil
  
• Add eggs and mix with a spoon.
  2 eggs
  
• In a second bowl, mix together the dry ingredients for the muffins - just mix them with a spoon.
  230 g wheat flour - all-purpose, 200 g sugar, 2.5 teaspoons baking powder, 2 teaspoons gingerbread spice
  
• Add the wet ingredients to the dry and mix thoroughly with a spoon - if the batter is too thick, you can add a little milk to it.
  
• Fill the prepared muffin liners with the batter - I got 14 muffins. Fill the liners to about 3/4 full.
  

Step 3 - prepare the crumble

• Briefly combine the given ingredients to form a crumbly topping.
  60 g butter, 60 g sugar, 90 g wheat flour - all-purpose, 1 teaspoon cinnamon
  
• Sprinkle it over the top of the muffins.
  

Step 4 - baking sweet potato muffins

• Place the muffin tin into the preheated oven and bake for about 25 minutes - until a dry toothpick comes out.
• After baking, cool the muffins slightly and serve them even warm :)