Description
Moist and flavorful sweet potato cupcakes topped with a rich maple-infused frosting, perfect for autumn celebrations.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup sweet potato puree (roast 2 medium potatoes)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs, room temperature
1/4 cup pure maple syrup
1 tsp vanilla extract
For Frosting: 8oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 2 tbsp maple syrup
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Step 4: Beat in the eggs one at a time, then stir in the sweet potato puree, maple syrup, and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For the best flavor, roast your own sweet potatoes instead of using canned puree. Ensure all ingredients are room temperature for a smooth batter.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
