One of my desserts this Thanksgiving were these sweet potato cupcakes. Once I saw it in my inbox, I bookmarked it immediately and knew that it would be on the menu. This recipe will not disappoint you. It is very aromatic and one bite will say, “the holidays are here!”
~Enjoy!
Sweet Potato Cupcakes and Cream Cheese Frosting adapted from Better Homes and Garden
Note: I used fresh pre-cut sweet potatoes and just microwaved them in 30 second increments until they were soft enough to blend.
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 vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
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 vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
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. Frost or pipe with cream cheese frosting (below) as desired.
Cream Cheese Frosting
Ingredients
Note: Instead of milk or bourbon, I used vanilla extract.
8 oz. package cream cheese, softened
2/3 cup butter, softened
2 tablespoons bourbon or milk
powdered sugar until desired consistency
In large mixing bowl beat cream cheese and 2/3 cup butter with electric mixer on medium speed for 30 seconds. Add bourbon or milk and beat until combined. Beat in powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency.
