Sweet Potato Cupcakes
Recipe from Better Homes and Gardens

Turn a yummy side dish into a delicious dessert. This quick and easy recipe will keep everyone wanting more.


Sweet Potato Cupcakes

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Servings: Makes 24 cupcakes.
Prep Time: 45 mins
Total Time: 1 hr 5 mins
Related Categories: Cupcakes, Cupcakes, Sweet Potatoes
 
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Ingredients
  • 2  cups
    all-purpose flour
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  • 2  tsp.
    baking powder
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  • 1  tsp.
    ground cinnamon
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  • 1/2  tsp.
    baking soda
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  • 1/4  tsp.
    salt
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  • 1  cup
    butter, softened
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  • 1-1/2  cups
    sugar
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  • 3 
    eggs
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  • 1  17.2-oz. can
    vacuum-packed sweet potatoes (unsweetened), mashed
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  • 1/2  tsp.
    vanilla
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  • 1  recipe
    Cream Cheese Frosting, below
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  •  
    Finely shredded orange peel
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Directions
1.
Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2.
In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3.
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
4.
Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
5.
Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Mini Fluted Tube Variation
Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Cream Cheese Frosting
In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Make Ahead
Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.
Nutrition information
Calories 400, Total Fat 17 g, Saturated Fat 10 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 71 mg, Sodium 210 mg, Carbohydrate 60 g, Total Sugar 48 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 3%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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