If you are looking for a unique dessert recipe, try the Sweet Potato Cupcake recipe. These cupcakes have an amazing flavor and texture - they are moist, fluffy, and have a touch of sweetness. The recipe is easy to follow and can be made in under an hour. The cupcakes are perfect for any occasion, from birthday parties to family gatherings.
Prep Time
The prep time for this recipe is around 15 minutes. This includes the time it takes to peel and chop the sweet potatoes, measure out the ingredients, and preheat the oven.
Cook Time
The cook time for the cupcakes is around 25-30 minutes. This may vary depending on your oven, so it is important to keep an eye on them while they are baking.
Ingredients
For the cupcakes, you will need the following ingredients: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 1/2 cups sweet potato puree - 1 teaspoon vanilla extract For the frosting, you will need: - 4 ounces unsalted butter, softened - 4 ounces cream cheese, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract
Equipment
To make these cupcakes, you will need the following equipment: - Mixing bowls - Whisk - Electric mixer - Measuring cups and spoons - Cupcake tin - Cupcake liners
Method
1. Preheat the oven to 350 degrees Fahrenheit. 2. Line a cupcake tin with cupcake liners. 3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. 4. In a separate mixing bowl, use an electric mixer to beat together the sugar, vegetable oil, and eggs until smooth. 5. Add the sweet potato puree and vanilla extract to the sugar mixture and mix until well combined. 6. Gradually add the dry ingredients to the sweet potato mixture and mix until just combined. 7. Use a cookie scoop or spoon to divide the batter evenly among the cupcake liners. 8. Bake for 25-30 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 9. Remove from the oven and allow the cupcakes to cool completely before frosting. To make the frosting: 1. In a medium mixing bowl, use an electric mixer to beat the butter and cream cheese until light and fluffy. 2. Add the powdered sugar and vanilla extract and mix until well combined. 3. Use a piping bag or knife to frost the cupcakes.
Notes
- To make the sweet potato puree, peel and chop 2-3 medium sweet potatoes and boil them until tender. Drain and mash the sweet potatoes until smooth. - You can add chopped pecans or walnuts to the batter for extra texture and flavor. - These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure the sweet potato puree is smooth and free of lumps for the best texture. - Don't overmix the batter - mix until just combined to avoid tough cupcakes. - Use room temperature ingredients for the frosting to ensure it is smooth and creamy.
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