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
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
Per Serving:
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.