Sweet potatoes aren't just for side dishes. Their natural sweetness, soft texture, and color make them the perfect addition to any dessert, including these sweet potato cupcakes that are as delicious as they look.
Just like zucchini bread or black bean brownies, these cupcakes are a clever way to “sneak” some veggies in. Once mashed and added in, sweet potatoes provide a decadent, pillowy bite, not to mention it doesn’t really have a “root vegetable flavor,” so it’s a great option for children's parties orfamily reunions.
To make these cupcakes even healthier, or if you have specific diet requirements, simply swap the sugar for monk fruit or allulose, and regular butter and cream cheese for vegan alternatives.
Tip
You can make these sweet potato cupcakes ahead without sacrificing flavor or texture. Just freeze unfrosted cupcakes in airtight containers for up to 1 month. Store frosting in an airtight container in the refrigerator for up to 3 days.
- Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
- In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
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; beat until combined (batter will be thick).
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; beat until combined (batter will be thick).
- Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
- Place cream cheese frosting in a large resealable plastic bag. Cut a 1/4-inch opening in one corner of the bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.
Place cream cheese frosting in a large resealable plastic bag. Cut a 1/4-inch opening in one corner of the bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.
Cream Cheese Frosting
- In large mixing bowl beat cream cheese and butter with electric mixer on medium speed for 30 seconds. Add bourbon or milk and beat until combined. Beat in powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.
In large mixing bowl beat cream cheese and butter with electric mixer on medium speed for 30 seconds. Add bourbon or milk and beat until combined. Beat in powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.
Mini Fluted Tube Variation:
Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake for 30 minutes or until tops spring back when lightly touched. Cool in a pan on a wire rack for 1 minute. Remove from pan and cool completely. Omit cream cheese frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.