Sweet Potato Cupcakes

Sweet Potato Cupcakes
Sweet Potato Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Cups All Purpose Flour

  • 2

    tsp Baking Powder

  • 1

    tsp Ground Cinnamon

  • 1

    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

  • 1

    Recipe Cream Cheese Frosting

  • Finely Shredded Orange Peel

Directions

Preheat oven to 350 degrees. Line 24 muffin cups with paper cups and set aside. In medium bowl, stir together flour, baking powder, cinnamon, baking soda and salt. Set aside. In a 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 after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture and beat until combined. Divide batter evenly among muffin cups. Bake about 20 minutes or until top springs back when lightly touched. Pipe Cream Cheese Frosting on to cupcake. Garnish with Orange Peel. Cream Cheese Frosting: Beat 1 (8oz) cream cheese, softened and 2/3 Cup of butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 Tbsp of bourbon or milk and beat until combined. Beat in 8 Cups of powdered sugar, 1/2 cup at a time, until smooth and of good piping consistency.

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