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Sweet Potato cupcakes Recipe


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     Sweet Potato cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24

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
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 combined.
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 orange peel.
Serving Suggestions
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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