I have another fall flavored goody for you. This time I used sweet potatoes instead of pumpkin. These Sweet Potato Cupcakes were surprisingly moist and delicious and full of fall goodness.
It’s finally gotten cold here. We even had snow yesterday. I don’t want to whine, but this year I’m not too excited about this cold weather. And, yes, I know that many people got lots of snow and much colder weather than us. Maybe I need to get more into the holiday spirit. I guess I’ll be thrown into next week with Thanksgiving. Which is good, because then it’ll pretty much be Christmas, right?
Don’t get me wrong. I love fall. Particularly fall food. I also happen to love vegetables. And I love baked goods.
When those things come together, it makes me happy. Naturally, a recipe for sweet potato cupcakes was rather intriguing to me.
They’re delicious. And the cream cheese frosting sure doesn’t hurt either.
I guess I’ll just have a few more cupcakes and hope that it warms me up a bit. It will at least put a smile on my face, and that’s good enough for now.
- 2 cups all-puprpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 cup sweet potato, mashed (about 1 medium sweet potato)
- 1/2 teaspoon vanilla extract
- 1 recipe cream cheese frosting
- Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside.
- Stir together flour, baking powder, cinnamon, baking soda and salt. Set aside.
- In large bowl of a mixer, cream butter for 30 seconds. Then add sugar and beat until light and fluffy.
- Add eggs, one at a time, beating after each until combined.
- Add mashed sweet potatoes and vanilla and beat until combined.
- Add flour mixture and beat until combined.
- Divide batter evenly among the prepared muffin tins, about 2/3 full.
- Bake about 20 minutes, until tops spring back when touched.
- Cool in pan for 1 minute, then remove to a cooling rack to cool completely.
- Frost with cream cheese frosting.
I know that this recipe isn't very specific, but I don't ever add as much powdered sugar as recipes call for. I only use as much as I need to make it spread the way I want it to. Beating the cream cheese and butter together, and having both of them soft and not melted, helps with not needing too much sugar. Also, I didn't add vanilla to the recipe to keep it looking whiter, but feel free to add a 1/2 teaspoon of vanilla if desired.
- 8 oz package cream cheese, softened
- 2/3 cup butter, softened
- 2 tablespoons heavy cream or milk
- Up to 4 cups powdered sugar
- Cream butter and cream cheese for a few minutes, until well combined and light.
- Slowly add powdered sugar and a bit of the cream or milk and mix until desired consistency is reached.
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