- make this recipe
- user reviews (21)
-
2
cups all-purpose flour
-
2
teaspoons baking powder
-
1
teaspoon ground cinnamon
-
1/2
teaspoon baking soda
-
1/4
teaspoon salt
-
1
cup butter, softened
-
1 1/2
cups sugar
-
3
eggs
-
1
17.2 ounce can vacuum-packed sweet potatoes (unsweetened), mashed
-
1/2
teaspoon vanilla
-
1
recipe Cream Cheese Frosting, below
-
Finely shredded orange peel
1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. 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).
4. 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.
5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.
- Make Ahead Tip Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.
- Variation Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.
Yield: 4-1/3 cups
-
1
8 ounce package cream cheese, softened
-
2/3
cup butter, softened
-
2
tablespoons bourbon or milk
-
8
cups powdered sugar
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.
- Calories 400,
- Protein (gm) 3,
- Carbohydrate (gm) 60,
- Fat, total (gm) 17,
- Cholesterol (mg) 71,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 48,
- Vitamin A (IU) 2089,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 210,
- Potassium (mg) 99,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
These are AWESOME! However, I used Joy of Cooking's recipe for the cream cheese frosting (less butter and at least half the amount of sugar... still plenty sweet). I couldn't find the canned sweet potatoes, so I made my own. To do this, I used 3 sweet potatoes (~2 lbs): Bake them whole for 45-50mins at 400F, then peel and mash them. I used just under 1-3/4 cups of my (cooled) mashed sweet potatoes for the recipe. Worked very well! (This added a lot of time, but they could easily be made ahead.)
12/4/2011 03:20:59 PM Report AbuseThese are really amazing. The frosting, however, was so sweet it made my teeth hurt! Next time I will cut the powdered sugar in half, at least.
10/23/2011 02:29:39 PM Report AbuseLoved this recipe. I tweaked it a little bit and made sweet potato bars with a toasted pecan filling. Yummy...for the filling I toasted 1/2 cup of pecans and blended in 1/4 cup brown sugar, 1 tsp of cinnamon and 1 tbsp of butter. I put in a layer of the batter and then the filling, then topped it with the remaining batter. Absolutely heavenly...especially with a cup of coffee the next morning. I will definitely add this to my holiday baking list.
10/14/2011 02:16:42 PM Report AbuseI have made these several time and everyone hasraved about them. I cut my recipe in half and use one cup of canned sweet potatoes. They are delicious. I'm from Vardaman, MS, Sweet Potato Capital of the World, so I'm always open to SP recipes. This one is a keeper.
9/26/2011 08:20:47 AM Report AbuseAre you supposed to drain the canned sweet potatoes?
1/13/2011 09:55:56 AM Report Abuse