Sweet Potato Cupcakes
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
Sweet Potato Cupcakes
Ingredients
Directions
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 (Sweet Potato Cupcakes)
Per Serving:
400 calories; total fat 17g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 71mg; sodium 210mg; potassium 99mg; carbohydrates 60g; fiber 1g; sugar 48g; protein 3g; vitamin a 2089IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.