Sweet Potato Cupcakes By Jennifer Iserloh On Epicurious.Com Recipe

Name: Sweet Potato Cupcakes By Jennifer Iserloh On Epicurious.Com
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter; 1/2 cup oat flour; 6 tablespoons all-purpose flour; 1/2 teaspoon baking soda; 6 tablespoons granulated sugar; 2 tablespoons unsalted butter, at room temperature; 1 egg white; 1/4 cup cooked or canned sweet potato; 1/4 teaspoon vanilla extract; 2 tablespoons skim milk; Frosting; 1/4 cup confectioners' sugar; 3 tablespoons reduced-fat cream cheese, at room temperature; 1/4 teaspoon cinnamon; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 2 tablespoons dried cranberries, chopped

Servings: persons

Batter
1/2 cup oat flour
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
6 tablespoons granulated sugar
2 tablespoons unsalted butter, at room temperature
1 egg white
1/4 cup cooked or canned sweet potato
1/4 teaspoon vanilla extract
2 tablespoons skim milk
Frosting
1/4 cup confectioners' sugar
3 tablespoons reduced-fat cream cheese, at room temperature
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
2 tablespoons dried cranberries, chopped

1
Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers.
2
In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined.
3
Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full.
4
Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below.
5
Cool 10 minutes in pans; remove from pans and cool completely.
6
In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
7
My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
8
* I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.

414

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: Batter, 1/2 cup oat flour, 6 tablespoons all-purpose flour, 1/2 teaspoon baking soda, and more.

Yes, Sweet Potato Cupcakes By Jennifer Iserloh On Epicurious.Com 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 By Jennifer Iserloh On Epicurious.Com

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