Sweet Potato Cupcakes

One more day until the most food filled holiday of the year! I hope you are all busy in your kitchens baking and cooking your way to a Thanksgiving feast. I’ll be whipping up a classic sweet potato casserole later tonight, but I thought I would actually share another recipe that centers around this quintessential autumn ingredient. On Tuesday we had a Thanksgiving potluck at work and I decided to bring along a batch of these Sweet Potato Cupcakes.  I found this recipe over at TheBakingPan and decided to top them with a classic cream cheese frosting.  And I’m happy to report that this recipe was quite a hit. My coworkers were big fans of these cupcakes, which is great, because I’m a big fan of all of them. Finding a job that I love is another thing I’m very thankful for this year. My first year out of college was a bit of a bumpy road and for a while I started to think I would never find a good fit. But somehow, I stumbled upon a job that I actually love going to every day. It’s challenging and interesting and fun every single day. Not everyone can say that about the place the spend 40+ hours every week, so I am incredibly thankful that I found such a great place to work. And they let me bring cupcakes in whenever I want. Major plus. Happy Thanksgiving!

Ingredients: Makes 12 cupcakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed sweet potatoes (about one large sweet potato, cooked, peeled and mashed

Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • 3 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar

Preparation:

  1. In a medium sized bowl, combine dry ingredients (flour through nutmeg)
  2. In a large bowl, place butter and sugars and beat with an electric mixer until light and fluffy
  3. Beat in eggs, one at a time
  4. Stir in vanilla
  5. Alternate adding dry ingredients and mashed sweet potatoes into butter mixture until well incorporated
  6. Scoop batter into 12 cupcake liners and bake at 350 for 20 minutes
  7. For the frosting, beat cream cheese & butter together until well combined
  8. Slowly beat powdered sugar into cream cheese mixture until just combined
  9. Stir in vanilla and pipe onto cooled cupcakes

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s