Sweet Potato Cupcakes With Maple Buttercream Recipe

Name: Sweet Potato Cupcakes With Maple Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cupcakes:; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground cloves; 5 tablespoons unsalted butter, softened; 1/2 cup Stevia In The Raw(R) Bakers Bag; 1/4 cup sugar; 2 large eggs; 1 teaspoon vanilla; 1 cup canned sweet potato puree; 1/4 cup sour cream; For Buttercream:; 1 cup powdered sugar; 1 cup Stevia In The Raw(R) Bakers Bag; 1/2 stick unsalted butter, softened; 2 tablespoons milk, or more as needed; 1/2 teaspoon maple extract; 12 pecans (optional)

Servings: persons

For Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground cloves
5 tablespoons unsalted butter, softened
1/2 cup Stevia In The Raw(R) Bakers Bag
1/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup canned sweet potato puree
1/4 cup sour cream
For Buttercream:
1 cup powdered sugar
1 cup Stevia In The Raw(R) Bakers Bag
1/2 stick unsalted butter, softened
2 tablespoons milk, or more as needed
1/2 teaspoon maple extract
12 pecans (optional)

1
Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
2
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt.
3
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter with stevia and sugar until fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then sour cream, then remaining flour mixture just until combined.
4
Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.
5
For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, stevia, and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable, but not runny, consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.
6
Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.

2764

kcal

Calories

250

Fat

128

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 22 ingredients. The key ingredients include: For Cupcakes:, 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and more.

Yes, Sweet Potato Cupcakes With Maple Buttercream 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 With Maple Buttercream

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