From Apples to Zucchini (blog)
Sweet Potato Cupcakes
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
Preheat oven to 350 degrees. Prepare muffin pan with liners.
In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt - set aside.
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy - about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture and beat until combined (batter will be thick).
Divide batter evenly among prepared muffin cups. Bake about 15-20 minutes checking frequently after 15 minutes. Cool completely.
Frost with cream cheese frosting (and you know my recipe is the best) or just melt a marshmallow on top!
2 comments:
these look nice and tasty -
Sweet potato cake tastes a lot like pumpkin spice cake. You could probably use canned pumpkin without noticing any great difference. Experiment and report back!
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