The weekend before Thanksgiving, I tried out some last minute possible Thanksgiving dessert recipes. Some of the recipes didn’t make the cut, but this one did. These sweet potato cupcakes were moist and comforting. It reminded me a bit of baby food because of the sweet potato puree. The only hitch was that I couldn’t find canned sweet potatoes anywhere. So I ended up having to buy my own, cook them, and puree them.
The other issue with these cupcakes was that they didn’t rise very much. On their own, they seemed really plain and needed something on top.
The original recipe called for a cream cheese frosting. Because I would be transporting the cupcakes on a plane and because most of my family doesn’t eat frosting, I didn’t want to frost mine. So instead, I decided to bake them in my Rose Muffin Pan
Yields: 2 dozens
- 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
- 2 cups unsweetened sweet potatoes puree
- 1/2 tsp. vanilla
1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.(I greased and floured a mini rose muffin pan instead)
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
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.