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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Becky @ lovetobeinthekitchen
This looks really good! I’ve never heard of sweet potato cupcakes before but your pictures make me want one right now! 🙂
Sweet Potato Cupcakes sound delicious and so easily made, I can’t wait to try them out!
I pulled these cupcakes out of the oven about 40 minutes ago. My daughter and I couldn’t wait so after about 15 minutes we did a taste test (I mean it was our duty to make sure they were up to par for our Easter guests, smile). All we would say was “Delish!!!!”. I did notice that the number of eggs and liquid ingredients are missing from your recipe. I added 2 eggs and 2/3 cups of buttermilk. Can you tell me what you used in your recipe? Thanks for an alternative to our typical sweet potato pie dessert.
Chaundra, I’m so glad they turned out! I don’t know how I forgot the eggs in my recipe! Thanks for bringing that to my attention. There were actually 3 eggs and no buttermilk, and I’ve fixed the recipe. Thanks!