Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet Potato Cupcakes Recipe
    Lost? Site Map

    Sweet Potato Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    Rachel Marie's Note:

    Super easy, delicious little cupcakes that are great during the Holiday Season or anytime! Got this out of a Better Homes & Gardens.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
    2. 2
      In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
    3. 3
      In large mixing bowl beat butter with 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 (batter will be thick).
    4. 4
      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 a cool completely.
    5. 5
      Place 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. Sprinkle with orange peel.
    6. 6
      CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).

    Ratings & Reviews:

    • on November 23, 2011

      55

      Made these for Thanksgiving, but they never made it to the meal! They are that good! I used 2 cups fresh sweet potatoes and it worked great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2010

      55

      I cut this recipe out of my BH&G and then lost it! So glad someone posted it up!!
      Made these for my daughters first birthday party and they were a hit! Used maple frosting instead of plain cream cheese and it upped the sophistication factor quite a bit... so pretty and so yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2009

      55

      I wanted to make something different & unique for Thanksgiving so I decided on this recipe and they are fantastic! My Hubby and I just had one together and incredible! I changed it a little bit. Instead of the 1/2 tsp. of Vanilla, I used Maple Flavor instead. Also, I have my own cream cheese icing. You can use 1 whole 8 oz. block of cream cheese room temp, 1 whole container of cool whip & 3/4 c. sugar (mix together & add a few good shakes of cinnamon. Icing cupcakes and sprinkle with light brown sugar. Thank you so much for sharing such a wonderful recipe! Happy Thanksgiving!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Sweet Potato Cupcakes

    Serving Size: 1 (207 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 727.7
     
    Calories from Fat 287
    39%
    Total Fat 31.9 g
    49%
    Saturated Fat 14.1 g
    70%
    Cholesterol 87.1 mg
    29%
    Sodium 505.4 mg
    21%
    Total Carbohydrate 108.8 g
    36%
    Dietary Fiber 1.9 g
    7%
    Sugars 82.7 g
    330%
    Protein 4.6 g
    9%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes