Description
A delightful recipe for spiced sweet potato cupcakes that are moist, flavorful, and perfect for any occasion.
Ingredients
- Sweet potatoes: 2 medium (about 1 cup, mashed)
- All-purpose flour: 1 ½ cups
- Brown sugar: 1 cup, packed
- Eggs: 2 large
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: ¼ teaspoon
- Cream cheese: 8 oz, softened
- Powdered sugar: 2 cups
- Unsalted butter: 4 tablespoons, softened
- Additional ground cinnamon: for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45-60 minutes until tender. Cool, peel, and mash.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat brown sugar and butter until creamy. Add eggs one at a time, mixing well. Stir in mashed sweet potatoes and vanilla.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 20-25 minutes, checking with a toothpick.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Frost with cream cheese frosting once completely cool.
Notes
- Choose medium-sized, firm sweet potatoes for the best flavor.
- Adjust spices to your taste; add ginger for extra kick if desired.
- For gluten-free, use a gluten-free flour blend.
- For vegan, replace eggs with flaxseed meal or applesauce and use vegan cream cheese for frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: spiced sweet potato cupcakes, dessert, baking, fall recipes