Ingredientes para Sweet Potato Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup (1 1/2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 1/2 cups cooked and mashed sweet potato
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- Candied orange peel (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweet Potato Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Sweet Potato Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer on medium-high speed for 30 seconds.
- Gradually add 1 3/4 cups granulated sugar and beat on high speed until light and fluffy (about 2 minutes).
- Beat in 2 large eggs one at a time, mixing on low speed after each addition until just combined.
- Add 1 1/2 cups cooked and mashed sweet potato and 1 teaspoon vanilla extract; beat until well combined.
- Gently fold in the dry ingredients until just incorporated. Be careful not to overmix.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 1 minute before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the cream cheese frosting:
- In a large bowl, beat 1 (8-ounce) package of cream cheese, softened, and 2/3 cup (1 1/2 sticks) softened unsalted butter with an electric mixer on medium speed for 30 seconds.
- Add 2 tablespoons bourbon (or milk) and beat until combined.
- Gradually add 3 cups powdered sugar, beating until smooth and creamy. Add more powdered sugar, 1/4 cup at a time, until desired consistency is reached.
- Transfer frosting to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off).
- Pipe frosting onto cooled cupcakes.
- Garnish with candied orange peel (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
330g
Fat
70g
Carbs
36g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Cupcakes Desserts Eggs Dairy American Easy Beginner Cook Fall Holiday Event Cakes Eggs Dietary Christmas Thanksgiving Seasonal Cake Fillings And Frostings Inexpensive Low In Something Taste Mood Sweet Equipment Small Appliance Mixer 4 Hours Or Less
