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Elizabeth Gousse shows how to make sweet potato cupcakes from scratch using your left over sweet potatoes!
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Sweetie Pie Cupcakes
Cupcakes
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup sweet potato puree (1 large sweet potato, cooked, mashed and cooled)
1/2 cup canola oil
1 1/2 cups all-purpose flour
3/4 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup plus 2 tablespoons buttermilk
Cinnamon Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1 stick butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
16 ounces powdered sugar
For Cupcakes:
1.Preheat oven to 350F.
2.In the bowl of a stand mixer fitted with the whisk attachment combine eggs, sugar and vanilla extract and mix on high for 3 minutes. The mixture will become pale yellow in color and double in volume. Stop the mixer and add sweet potato puree and mix for 30 seconds on high until incorporated. Scrape down the sides of the mixing bowl and add the canola oil, mix on medium speed until combined.
3.Sift together flour, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients to the wet and start mixer on low and slowly increase to medium speed to combine. Scrape down the sides of the bowl as needed. While the mixer is running, drizzle in the buttermilk and mix until just combined.
4.Line a 12-cup cupcake tin with liners. Divide batter among all 12 liners and bake in oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes to a baking rack and allow to cool completely.
For the Cinnamon Cream Cheese Frosting:
1.In the bowl of a stand mixer with a paddle attachment cream together the cream cheese, butter and vanilla extract. Add cinnamon and sugar and mix on high speed, about 1 minute, until smooth, scraping down the sides of the bowl as needed. Decorate cupcakes and serve.
Yield: 12 cupcakes
