Description
Indulge in these moist and flavorful Sweet Potato Cupcakes, perfect for a cozy fall dessert or a Thanksgiving treat. Topped with a decadent cinnamon cream cheese frosting, these cupcakes are a delightful way to enjoy the flavors of autumn.
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed cooked sweet potato
- 1/2 cup buttermilk
- 1/2 cup chopped pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat oven to 350°F 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, nutmeg, and ginger.
- Prepare Batter: In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sweet potato. Gradually add dry ingredients and buttermilk.
- Bake: Divide batter into cupcake liners and bake for 18-22 minutes until done. Cool before frosting.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cinnamon, then frost the cupcakes.
Notes
- Garnish with candied pecans or a sprinkle of cinnamon for extra flair.
- Store cupcakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
