Sweet Potato Cupcakes Recipe

Name: Sweet Potato Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter, softened; 1 1/2 cups sugar; 3 eggs; 1 (17 1/4 ounce) can sweet potatoes, mashed (unsweetened); 1/2 teaspoon vanilla; 2 -3 cups cream cheese frosting (1 recipe); finely shredded orange peel

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 (17 1/4 ounce) can sweet potatoes, mashed (unsweetened)
1/2 teaspoon vanilla
2 -3 cups cream cheese frosting (1 recipe)
finely shredded orange peel

1
Preheat oven to 350u00b0F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
2
In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
3
In large mixing bowl beat butter with 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 (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 a 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.
6
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 good piping consistency. (Makes 4 1/3 cups).

1223

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and more.

Yes, Sweet Potato Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Cupcakes

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