SWEET POTATO CUPCAKES
Provided by Jennifer Iserloh
Categories Cake Dessert Bake Vegetarian Kid-Friendly Low Cal Cream Cheese Sweet Potato/Yam Healthy Self Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cupcakes
Number Of Ingredients 17
Steps:
- 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. 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.
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Shahid Kamrani
[email protected]These cupcakes were a bit too dense for my taste, but the flavor was good.
Khetha Maseko
[email protected]I'm not a fan of sweet potato, but these cupcakes were surprisingly good!
Herschel Snowball
[email protected]These cupcakes were delicious! I'll definitely be making them again.
Jekelien Botha
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them.
M Imran M Imran
[email protected]These cupcakes were a little dry, but the frosting helped to make them more moist.
Samir Maloma
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'll definitely be making them again.
Your Father Gamer
[email protected]These cupcakes were a great way to use up leftover sweet potatoes. They were easy to make and tasted delicious.
Mubashir mahi Mubashir mahi
[email protected]The cupcakes were a little too sweet for my taste, but I cut back on the sugar and they were perfect.
Kevin Kirner Music
[email protected]I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
Olorunjuwon Godwin
[email protected]These cupcakes were perfect for my gluten-free diet. They were moist and flavorful, and I didn't miss the gluten at all.
Abraham Nerses
[email protected]The cupcakes were a little too spicy for me, but my husband loved them.
Nerys Romero
[email protected]I'm so glad I tried these cupcakes! They were a delicious and healthy way to satisfy my sweet tooth.
Zach Koshak
[email protected]These cupcakes were dense and dry. I wouldn't make them again.
Bee Unique
[email protected]I used almond flour instead of all-purpose flour and they turned out great!
Godwin Idogun
[email protected]The cupcakes were a little too sweet for my taste, but they were still good.
Nathan Cheruiyot
[email protected]These cupcakes were easy to make and turned out perfectly! I'll definitely be making them again.
kyana maslany
[email protected]I'm not usually a fan of sweet potato, but these cupcakes were delicious! The spices really complemented the sweet potato flavor.
Panashe Yidi
[email protected]These cupcakes were a hit at my party! They were moist and flavorful, and the sweet potato gave them a unique twist.