Description
Exceedingly moist and perfectly spiced, these sweet potato cupcakes are topped with a velvety cream cheese frosting for the ultimate autumn treat.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sweet potato puree (roasted and mashed)
1 tsp vanilla extract
8 oz cream cheese, softened (for frosting)
1/2 cup butter, softened (for frosting)
3 cups powdered sugar
1 tsp 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, ginger, nutmeg, and cloves.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the sweet potato puree and vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix your spiced sweet potato cupcakes batter.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 7: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the tin before frosting.
Step 8: To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and maple syrup until fluffy, then frost the cooled spiced sweet potato cupcakes.
Notes
For the best flavor, roast your sweet potatoes at 400°F for 45-60 minutes until very soft, then peel and mash.
- Prep Time: PT20M
- Cook Time: PT22M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
