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Sweet Potato Cupcakes

11/18/2016

10 Comments

 

Sweet Potato Cupcakes that are super easy and delicious, great during the holiday season, or quite frankly, anytime!

Picture
Sweet Potato Cupcakes, a scrumptious and easy recipe that is so apt for Thanksgiving! This week, Jamie's preschool had their annual Thanksgiving dinner for the students & teachers and  their families. There was the traditional Thanksgiving feast and each family signed up to bring a dish.
We made these Sweet Potato Cupcakes is so quick and simple. I am so amazed at how versatile this root vegetable is, from side dishes to delicious desserts. And not mention how much vitamin this sensational sweet spud packs!
Sweet Potato Cupcakes
by Miss Crumbs A Lot, adapted from "Better Homes and Gardens"

Recipe
Ingredients - Cupcakes
2 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Butter (softened)
1 1/2 cups Sugar
3 Eggs
1 17.2 oz can Sweet Potatoes (mashed)
1/2 tsp Vanilla Essence

Ingredients - Cream Cheese Frosting
1 8 oz Package Cream Cheese (softened)
2/3 cup butter (softened)
2 tbsp Milk
8 cups Powdered Sugar
Orange Sprinkles or Sugar

Cooking Method
1. Beat cream cheese and butter in a large mixing bowl for about 30 sec.
2. Add milk and mix well.
3. Beat in powdered sugar, 1/2 cup at a time, until it is smooth and of good piping consistency. Set aside.
4. Preheat oven to 350 degrees F. Line 24 muffin cups with paper bake ups and set aside.
5. Mix flour, baking powder, cinnamon, baking soda and salt together and set aside.
6. Beat butter and sugar in a large mixing bowl until it is light and fluffy. 
7. Add eggs, one and a time and continue beating until combined.
8. Add sweet potatoes and vanilla essence, continue beating until combined.
9. Add flour mixture and continue beating until combined. At this point, the batter will be thick.
10. Divide the batter evenly among the lined muffin cups.
11. Bake for 20 min or until cooked. Test by inserting a skewer into the cake, if it comes out clean and without any batter, it is ready.
12. Cool cupcakes before frosting and decorating with sprinkles.

Makes 24 to 32 cupcakes (depending on size)
10 Comments
Kendra link
11/15/2017 06:10:16 am

I love including the flavors of holiday season in my baking. Sweet potatoes are such an awesome alternative to the all-to-popular pumpkin.

Reply
Miss Crumbs A Lot
11/17/2017 03:02:35 pm

I agree. I do have a preference for sweet potatoes over pumpkins for fall recipes too.

Reply
Ruthie Ridley
11/15/2017 10:21:27 am

My kind of cupcake!! Yum!!!

Reply
Miss Crumbs A Lot
11/17/2017 03:02:59 pm

Thank you! I hope you'll try it.

Reply
Jen link
11/15/2017 12:21:50 pm

I absolutely love sweet potatoes and for all the ways I've enjoyed them, I've never had them in a cupcake! Need to try this!

Reply
Miss Crumbs A Lot
11/17/2017 03:03:47 pm

I hope you'll give this recipe a try! Do let me know what you think of it.

Reply
Logan Can link
11/15/2017 08:23:36 pm

This is a great and healthy alternative! They look so yummy!

Reply
Miss Crumbs A Lot
11/17/2017 03:04:09 pm

Thank you! I hope you'll try it too.

Reply
Anne -onedeterminedlife link
11/16/2017 11:46:26 am

Last year I was introduced to sweet potato pie. Do these taste like pumpkin muffins?

Reply
Miss Crumbs A Lot
11/17/2017 03:05:46 pm

Hi! they do taste a little like pumpkin muffins but without the pumpkin spice seasoning. I also think that sweet potato is naturally sweeter than pumpkins. I hope you'll try this recipe.

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    A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.

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