Description
Indulge in these moist and flavorful Sweet Potato Cupcakes topped with a rich cream cheese frosting. Perfect for fall gatherings or holiday celebrations!
Ingredients
Scale
Cupcakes:
- 1 cup cooked and mashed sweet potato (about 1 medium)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugars: In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, vanilla extract, and sweet potato.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean. Cool before frosting.
- Prepare Frosting: Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt. Frost cupcakes and serve.
Notes
- You can add chopped pecans or walnuts for texture.
- For a holiday twist, add ginger or cloves.
- Cupcakes store well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
