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Turn a yummy side dish into a delicious dessert. This quick and easy recipe will keep everyone wanting more.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
bake:
20 mins
total:
1 hr 5 mins
Yield:
24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

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  • In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

  • 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).

  • 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.

  • Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Mini Fluted Tube Variation:

Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Make Ahead:

Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

Nutrition Facts

400 calories; fat 17g; cholesterol 71mg; saturated fat 10g; carbohydrates 60g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 48g; protein 3g; vitamin a 2089.4IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 210mg; potassium 99mg; calcium 30.3mg; iron 0.9mg.
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