SWEET POTATO CUPCAKES
Provided by Jennifer Iserloh
Categories Cake Dessert Bake Vegetarian Kid-Friendly Low Cal Cream Cheese Sweet Potato/Yam Healthy Self Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cupcakes
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
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Arowolo Folake
[email protected]I've made these cupcakes several times now and they're always a success. They're so easy to make and they always turn out perfectly.
Nozipho Thule
[email protected]I made these cupcakes for a potluck and they were a huge hit! Everyone loved them, even the people who don't usually like sweet potatoes.
Karuna Dangi
[email protected]These cupcakes are a great way to use up leftover mashed sweet potatoes. They're also a healthier alternative to traditional cupcakes, since they're made with whole wheat flour and natural sweetener.
Manikhan com
[email protected]I'm not a big fan of sweet potato desserts, but these cupcakes were surprisingly good. The sweet potato flavor is very subtle and the cupcakes are very moist.
Nichole Fernau
[email protected]These cupcakes are so moist and flavorful. I love the combination of sweet potato and cream cheese.
Babul Chowdhury
[email protected]I added some chocolate chips to the batter and they were delicious! This is a great recipe for experimenting with different flavors.
Brie Andrews
[email protected]I made these cupcakes gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Alisa Rai
[email protected]These cupcakes are a great way to get kids to eat their vegetables. My kids love them and they don't even realize they're eating sweet potatoes.
Gacal Axmedey
[email protected]I followed the recipe exactly and my cupcakes turned out dry. I'm not sure what went wrong.
Hadley Palmquist
[email protected]These cupcakes are a bit more dense than I expected, but they're still very good. The sweet potato flavor is nice and subtle, and the cream cheese frosting is a great addition.
Jam Ahmed
[email protected]I've made these cupcakes several times now and they're always a success. They're so easy to make and they always turn out perfectly.
Rofikool Islam
[email protected]I made these cupcakes for a potluck and they were a huge hit! Everyone loved them, even the people who don't usually like sweet potatoes.
Chibuike Ogbonna
[email protected]These cupcakes are a great way to use up leftover mashed sweet potatoes. They're also a healthier alternative to traditional cupcakes, since they're made with whole wheat flour and natural sweetener.
Alyssa Reminiec
[email protected]I'm not usually a fan of sweet potato desserts, but these cupcakes changed my mind! They're so light and fluffy, with the perfect amount of sweetness. The frosting is also delicious and not too heavy.
Syed Daim
[email protected]These cupcakes are divine! The sweet potato flavor is subtle and perfectly complemented by the cinnamon and nutmeg. The texture is moist and fluffy, and the cream cheese frosting is the perfect finishing touch.