Sweet Potato Cupcakes by Jennifer Iserloh on Epicurious.com
- Ready In:
- 1⁄2 cup oat flour
- 6 tablespoons all-purpose flour
- 1⁄2 teaspoon baking soda
- 6 tablespoons granulated sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 egg white
- 1⁄4 cup cooked or canned sweet potato
- 1⁄4 teaspoon vanilla extract
- 2 tablespoons skim milk
- 1⁄4 cup confectioners' sugar
- 3 tablespoons reduced-fat cream cheese, at room temperature
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground cloves
- 2 tablespoons dried cranberries, chopped
- Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers.
- In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined.
- Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full.
- Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below.
- Cool 10 minutes in pans; remove from pans and cool completely.
- In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
- My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
- * I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.
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