1 (17.2 oz) can vacuum-packed sweet potatoes (unsweetened) mashed
1/2 tsp vanilla
1 reciepe cream cheese frosting
finely shredded orange peel
Preheat oven to 350 degrees. Line twenty-four 2 1/2
inch muffin cups with paper bake cups; set aside.
In medium bowl stir together 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 30 seconds. Add
sugar and beat on high speed about 2 minutes or
until light and fluffy. Add eggs, 1 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
Divide batter among prepared muffin cups. Bake
about 20 minutes or until wooden pick inserted
near centers of cupcakes comes out clean. Cool in
muffin cups on wire rack 1 minute. Remove from
cups and cool completely. Pipe Cream Cheese
Frosting on top of cupcakes. Sprinkle each with
400 cal, 17 g total fat, 71 mg chol, 210 mg sodium, 60 g carbo, 1 g dietry fiber, 3 g protein
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