Purple Mountain Sweet Potatoes Cupcakes
From gourmetana 12 years ago
- 40 minutes to make
- Serves 24 cupcakes
Take my word, these are moist and amazing. You can substitute the purple sweet potato, for regular sweet potato or pumpkin puree, I tried it and they get equally moist and delicious.
Ingredients
- 2 cups all-purpose flour shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp ground cinnamon shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 cup butter, softened shopping list
- 1 1/2 cups sugar shopping list
- 3 eggs shopping list
- 17.2 ounces Purple Mountain sweet potato Pure shopping list
- 1/2 tsp vanilla shopping list
- 1 recipe pink cream cheese frosting, recipe follows shopping list
How to make it
- Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
- In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
- 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).
- 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.
- Cream Cheese Frosting
- Mix 1 package cream cheese, 1/4 tsp pink food coloring, 1/2 tsp rum essence and 1 package icing sugar.
- Place the 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.
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