Sweet Potato Cupcakes

Wednesday night I decided to get my bake on and make delicious cupcakes. I decided on Martha Stewart's Sweet Potato Cupcakes in honor of the wonderful holiday Thanksgiving. I love sweet potatoes on Thanksgiving and this recipe definitely caught my eye. To top it off I frosted these cupcakes with a maple cream cheese frosting.

Ingredients for the cupcakes.

The sugars and butter.

Whisk together Flour, baking powder, salt, cinnamon, and nutmeg.

Add eggs one at a time, beating until incorporated

Add the mashed sweet potatoes and vanilla to the batter

Add the flour mixture to batter in three batches. After flour mixture is fully incorporated divide batter evenly among lined cups, filling each 3/4 full.

After about 28 minutes of cooking you will have your cupcakes

And for the finished product.... topped with delicious maple cream cheese frosting and a red marzipan leaf. Soo delicious! Hope you all enjoy these cupcakes and this Thanksgiving.

Much Love,

nicole



Sweet Potato Cupcake Recipe 

Ingredients:

2 lbs (about 3 medium) sweet potatoes, scrubbed

2 C all purpose flour

2 teaspoons baking powder

1 teaspoon coarse salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup (2 sticks) unsalted butter, room temperature

1 C granulated sugar

1 C packed dark brown sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

For topping:
2 cups miniature marshmallows

Candied Pecan Pieces

Instructions:

Preheat oven to 400 F. Pierce sweet potatoes with a fork and place on a parchment lined rimmed baking sheet. Bake until completely soft and juices begin to seep from potatoes and caramelize, about 1 hour. Remove from oven. Reduce oven to 325 F.

When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups)

Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Instructions: In a stand mixer beat all the ingredients on medium until fluffy