These moist cupcakes are a clever way to infuse a scrumptious dessert with a healthy twist.
Sweet potatoes aren’t just for side dishes.
Their natural sweetness, soft texture, and color make them the perfect addition to any dessert.
Credit: Andy Lyons
Just likezucchini breadorblack bean brownies, these cupcakes are a clever way to sneak some veggies into dessert.
Just freeze unfrosted cupcakes in airtight containers for up to 1 month.
Store frosting in an airtight container in the refrigerator for up to 3 days.
Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
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).
Bake the Cupcakes
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.
Top With Frosting
Place cream cheese frosting in a large resealable plastic bag.
Cut a 1/4-inch opening in one corner of the bag.
Pipe frosting on top of cupcakes.
Sprinkle with orange peel.
Add bourbon or milk and beat until combined.
Mini Fluted Tube Variation
Coat 8 fluted individual tube pans with nonstick baking spray.
Spoon batter into pans.
Bake for 30 minutes or until tops spring back when lightly touched.
Cool in a pan on a wire rack for 1 minute.
Remove from pan and cool completely.
Omit cream cheese frosting and finely shredded orange peel.
Dust cooled cakes with powdered sugar.
2,000 calories a day is used for general nutrition advice.
