Sweet Potato Cupcakes Recipes

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SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Sweet Potato Cupcakes are easy to make, makes the perfect tender cupcake, and is full of fall flavors! These cupcakes will be your new favorite fall treat!

Provided by Lisa

Categories     Dessert

Time 24m

Number Of Ingredients 14

1/2 cup buttermilk
1 1/2 cups sweet potato puree
1 tsp vanilla
1 1/3 cups flour
3/4 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
½ cup unsalted butter
1 1/4 cup white sugar
3 large eggs
1 large egg yolk
1/4 cup vegetable oil
1 batch Brown Sugar Buttercream

Steps:

  • Preheat oven to 350°F and line a cupcake pan with cupcake liners.
  • In a small bowl whisk together buttermilk, sweet potato puree, and vanilla
  • In a separate bowl combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Using a stand mixer, mix sugar and butter until fluffy.
  • Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
  • Fold in ½ of the flour and then fold in ½ of the sweet potato mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
  • Scoop into lined cupcake tins. Bake for 14 minutes or until a toothpick inserted comes out clean.
  • Once the cupcakes are done let them cool completely before frosting.
  • Frost and enjoy!

Nutrition Facts : Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 39 mg, Sodium 103 mg, Fiber 1 g, Sugar 12 g, Calories 150 kcal, UnsaturatedFat 3 g, ServingSize 1 serving

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Sweet potatoes aren't just for side dishes. Turn them into a delicious dessert with this quick and easy cupcake recipe.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 16

2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup butter, softened
1.5 cup sugar
3 eggs
1 ounce vacuum-packed sweet potatoes (unsweetened), mashed
0.5 teaspoon vanilla
1 Cream Cheese Frosting, below
Finely shredded orange peel
1 ounce cream cheese, softened
0.667 cup butter, softened
2 tablespoon bourbon or milk
8 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
  • In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
  • In large mixing bowl beat butter with an 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. Add flour mixture; beat until combined (batter will be thick).
  • 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 and cool completely.
  • 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. Makes 24 cupcakes. Cream Cheese Frosting
  • In large mixing bowl beat cream cheese and butter with electric mixer on medium speed for 30 seconds. Add bourbon or milk and beat until combined. Beat in powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Nutrition Facts : Calories 400 kcal, Carbohydrate 60 g, Cholesterol 71 mg, Protein 3 g, SaturatedFat 10 g, Sodium 210 mg, Sugar 48 g, Fat 17 g, UnsaturatedFat 6 g

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Provided by Doughgirl8

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  • Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  • Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  • Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  • To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  • To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS



Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 18 cupcakes

Number Of Ingredients 26

One 16-ounce can sweet potatoes
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
Brown Sugar Cream Cheese Frosting, recipe follows
Candied Pecans, recipe follows
One 8-ounce package cream cheese, at room temperature
3 sticks butter, at room temperature
1/2 cup light brown sugar
6 cups powdered sugar
2 teaspoons vanilla extract
Nonstick cooking spray, for greasing
1 egg white
1 tablespoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
  • Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
  • In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
  • Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
  • To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
  • In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
  • Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Try a Sweet Potato Cupcakes recipe you won't be able to get enough of! Chopped pecans, powdered sugar, ground cinnamon and tasty cream cheese help give Sweet Potato Cupcakes even more sweet flavor.

Provided by My Food and Family

Categories     Christmas Desserts

Time 2h20m

Yield 24 servings

Number Of Ingredients 7

1 large sweet potato (1/2 lb.), peeled, cut into 1-inch pieces
1 pkg. (2-layer size) spice cake mix
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup butter, softened
1/2 tsp. ground cinnamon
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Steps:

  • Cook potatoes in large saucepan of boiling water 23 to 25 min. or until tender; drain. Return potatoes to pan; mash until smooth. Cool completely.
  • Heat oven to 375°F. Prepare cake batter as directed on package. Blend in mashed sweet potatoes. Spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
  • Beat cream cheese and butter in large bowl with mixer until creamy. Blend in cinnamon. Gradually add sugar, mixing well after each addition.
  • Spoon into pastry bag fitted with star tip; use to pipe frosting onto cupcakes. Sprinkle with nuts.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SWEET POTATO CUPCAKE



Sweet Potato Cupcake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 20

1 cup graham cracker crumbs
3 1/2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup lightly packed brown sugar
1 1/2 large eggs
8 1/2 ounces sweet potato puree
1/4 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2 tablespoons maple syrup
1/4 teaspoon maple extract
3 cups confectioners' sugar, sifted
Pinch fine salt

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
  • In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork.
  • Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven but keep the oven on.
  • For the cake batter: In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan. Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking. Let cool to room temperature.
  • In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar and browned butter on medium-high speed until light and fluffy. Beat in the eggs and then scrape down the bowl. Mix in the sweet potato puree and vanilla extract, beating until just combined. Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated.
  • Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Set the pan on a rack to cool.
  • For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth. Add the confectioner' sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Add the salt and mix to incorporate.
  • To assemble: Use a piping bag to frost the cooled cupcakes generously.

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

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

Provided by Rachel Marie

Categories     Dessert

Time 1h5m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 (17 1/4 ounce) can sweet potatoes, mashed (unsweetened)
1/2 teaspoon vanilla
2 -3 cups cream cheese frosting (1 recipe)
finely shredded orange peel

Steps:

  • Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
  • In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
  • 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).
  • 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.
  • 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.
  • 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).

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

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

Batter:
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
Frosting:
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

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.

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Yum! Dotted with tangy pineapple bits and crunchy nuts, these spiced seasonal goodies are bound to become an instant hit.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 cupcakes.

Number Of Ingredients 18

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup mashed sweet potatoes
1 cup crushed pineapple, drained
1/2 cup canola oil
1/2 cup chopped walnuts
1/2 cup raisins
PINEAPPLE-CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1/2 cup crushed pineapple, drained
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, pie spice, salt and baking soda. In another bowl, combine eggs sweet potatoes, pineapple and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, pineapple and vanilla; beat until blended. Frost cupcakes.

Nutrition Facts : Calories 401 calories, Fat 16g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 244mg sodium, Carbohydrate 64g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.

CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING



Candy'D Sweet Potato Cupcakes with Brown Sugar Icing image

A very light and airy cupcake with brown sugar icing. Topped with optional toasted marshmallows and a pecan half, these little cakes taste just like its Holiday Sweet Potato dish counterpart, but with a cupcake-y twist!

Provided by Candice

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h55m

Yield 48

Number Of Ingredients 19

2 pounds sweet potatoes, peeled and cubed
½ cup orange juice, or as needed
1 cup butter at room temperature
1 cup light brown sugar
1 cup white sugar
4 eggs at room temperature
2 teaspoons vanilla extract
1 large orange, zested
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon baking soda
¼ teaspoon salt
1 cup confectioners' sugar, sifted
¾ cup packed dark brown sugar
½ cup heavy cream
¼ cup unsalted butter
¼ teaspoon vanilla extract

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
  • Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
  • Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 25 g, Cholesterol 31.6 mg, Fat 6.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 105.7 mg, Sugar 15.6 g

SWEET POTATO PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY



Sweet Potato Pie Marshmallow Cupcakes Recipe by Tasty image

Here's what you need: unsalted butter, graham cracker, brown sugar, rolled oats, lightly packed brown sugar, large egg, vanilla extract, unsalted butter, mashed sweet potato, all purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, milk, unsalted butter, powdered sugar, milk, Kraft® Jet-Puffed Marshmallows

Provided by KraftHeinz

Categories     Desserts

Yield 12 servings

Number Of Ingredients 19

3 tablespoons unsalted butter, melted
½ cup graham cracker
½ tablespoon brown sugar
¼ cup rolled oats
1 ⅓ cups lightly packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 stick unsalted butter, melted and cooled
6 oz mashed sweet potato
1 ¼ cups all purpose flour
1 ¼ teaspoons baking soda
¼ teaspoon kosher salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
2 sticks unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons milk
10 oz Kraft® Jet-Puffed Marshmallows

Steps:

  • Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
  • Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
  • Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
  • Mix in the vanilla and butter, then the sweet potato, until smooth.
  • Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
  • Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
  • Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
  • While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
  • Turn the oven to a high broil. Line a baking sheet with parchment paper.
  • Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
  • Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
  • Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 96 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 74 grams

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2018-09-05 Line a muffin tin with 12 paper liners and set aside. In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy. In another large bowl stir flours, leavenings and spices together using a …
From laurenslatest.com


SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW - GRANDBABY …
2014-10-22 Preheat your oven to 350 degrees and add 12 cupcake liners to a muffin pan. In your stand mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed. Next pour in oil and mashed sweet potato and mix until incorporated. Scrape sides of bowl as needed.
From grandbaby-cakes.com


60 SWEET POTATO CUPCAKES IDEAS | DESSERTS, FOOD, DELICIOUS
Jan 30, 2021 - Explore Adelina Da estrela's board "Sweet Potato Cupcakes" on Pinterest. See more ideas about desserts, food, delicious desserts.
From pinterest.ca


SWEET POTATO CUPCAKES WITH CREAM CHEESE FROSTING AND CARAMEL …
2018-11-30 Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners. Set aside. In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until combined. Pour batter evenly into cupcake liners.
From bromabakery.com


25 BEST SWEET POTATO DESSERTS - INSANELY GOOD
2021-07-30 18. No-Churn Sweet Potato Pie Ice Cream. As far as ice creams go, this one is insanely creamy. It incorporates whipping cream, sweetened condensed milk, and full-fat Greek yogurt for an ultra-smooth and delicately creamy flavor. …
From insanelygoodrecipes.com


THE BEST SWEET POTATO CUPCAKES RECIPE
Line a cookie sheet with parchment paper. In a large bowl, combine the oats, brown sugar, cinnamon, sugar, and melted butter. Using a wooden spoon, stir to combine the ingredients. Then, pour the mixture onto the parchment paper-lined cookie sheet. Bake at 400 degrees for 10 minutes, stirring halfway through.
From sequinsinthesouth.com


RECIPE: CHAI SWEET POTATO CUPCAKES | KITCHN
2020-01-21 To make the cupcakes, preheat oven to 350°F and line 2 12-cup cupcake tins with liners.Sift together the flour, baking powder, salt, and spices in a small bowl. In the bowl of a stand mixer, combine the sugars and grape seed oil.
From thekitchn.com


SWEET POTATO CUPCAKES WITH TOASTED MERINGUE FROSTING
2020-11-22 Cupcakes: Preheat oven to 350°F and fill a cupcake pan with liners. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. Whisk together the oil, eggs, brown sugar, vanilla, and sweet potato puree in a separate bowl. Add the wet ingredients to the dry ingredients and mix until all flour streaks disappear.
From brokenovenbaking.com


SOUTHERN SWEET POTATO CAKE RECIPE | SOUTHERN LIVING
Make the Sweet Potato Cake: Preheat oven to 350˚F. Beat butter with an electric mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes; beat well.
From southernliving.com


SWEET POTATO PIE CUPCAKES RECIPE PERFECT THANKSGIVING DESSERT
First, line your muffin tin (s) with cupcake liners, and set them aside. Wash the sweet potato, and place it in the microwave on the baked potato setting and cook the sweet potato. When it's done, set it aside to cool. In the mixing bowl of a stand mixer, cream together the softened butter, and brown sugar.
From easyfamilyrecipeideas.com


SWEET POTATO CUPCAKES- A DELICIOUS HOLIDAY RECIPE
2021-10-08 Instructions. Preheat the oven to 350 degrees Fahrenheit. Using muffin liners, line a muffin pan. In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy.
From silverbowbakery.com


CHOCOLATE SWEET POTATO CUPCAKES WITH SWEET POTATO FROSTING
2022-02-10 Cupcakes. Preheat your oven to 350℉ and line a standard muffin pan with paper liners. In a large bowl, whisk together the eggs, the 1 cup of mashed sweet potato, oil, maple syrup, coconut sugar, and vanilla. Mix in the salt, baking powder, and baking soda.
From thenaturalnurturer.com


SWEET POTATO CUPCAKES - JUSTJENN RECIPES
2009-02-23 Add the dry ingredients and whisk until smooth. Stir in the sweet potatoes, syrup and orange juice. Divide batter evenly among the cups, it should fill 12 easily about 2/3 full. Bake for approx 20-25 mins depending on your oven. Let cool on a wire rack. Now for the topping so it’s just like REAL sweet potatoes!
From justjennrecipes.com


VEGAN SWEET POTATO CUPCAKES WITH CINNAMON BUTTER CREAM
6 tbsp softened plant butter. 2 tsp cinnamon. Directions. Vegan Sweet Potato Cupcakes. 1. Preheat the oven to 350 degrees. 2. In a medium mixing bowl, mix the sweet potato puree, melted plant butter, maple syrup, oat or almond milk, apple cider vinegar, vanilla, baking powder, baking soda, cinnamon, and nutmeg.
From peanutbutterandjilly.com


HEALTHY SWEET POTATO CUPCAKES WITH SWEET POTATO FROSTING
2018-09-18 Preheat the oven to 350 degrees and line a cupcake pan with nonstick liners. In a bowl, stir together all of the wet ingredients. Add in the dry ingredients and mix well to combine. Divide the batter between the cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
From darngoodveggies.com


SWEET POTATO CUPCAKES - DELECTABILITIES
2014-11-18 1 cup sweet potato, mashed (about 1 medium sweet potato) 1/2 teaspoon vanilla extract 1 recipe cream cheese frosting Instructions. Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside. Stir together flour, baking powder, cinnamon, baking soda and salt. Set aside. In large bowl of a mixer, cream butter for 30 seconds ...
From delectabilities.com


SWEET POTATO CUPCAKES WITH MARSHMALLOW FROSTING - CHOPNOTCH
2020-12-21 Add batter to the muffin tin and bake for 20 minutes. Let cool. In a pan, beat the cream of tartar, sugar, egg whites, cold water, and salt and place over boiling water, beat until stiff peaks form. Add marshmallow crème and vanilla extract, then beat well to combine. Top the cooled cupcakes with frosting and enjoy!
From chopnotch.com


RECIPE: "SWEET POTATO CASSEROLE" CUPCAKES - DUNCAN HINES …
Preheat oven to 350°F. Separate sweet potatoes from liquid (be sure to save liquid) and mash. Mix the cake mix, eggs, and mashed potatoes. Moisten batter by pouring some of the sweet potato liquid into the mix. Add cinnamon. Bake for 10-15 minutes, then add one large marshmallow to the top of each cupcake. Bake for another 5-10 minutes or ...
From duncanhines.ca


SWEET POTATO CUPCAKES | MIDWEST LIVING
Step 1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.)
From midwestliving.com


SWEET POTATO CUPCAKES | MISS CHINESE FOOD
2020-07-02 Cooking techniques. The main material is cake material, and the supplementary material is decorated food. 2, purple potatoes than sweet potato texture dry a lot, so, the auxiliary inside the light cream, to add a little more in the purple sweet potato mash, beat side add light cream, until the purple potato cream becomes very fine and smooth.
From misschinesefood.com


SWEET POTATO PIE CUPCAKES WITH MARSHMALLOW FROSTING
2011-11-17 Instructions. Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner. In a large bowl, whisk egg and sugar together until combined and no lumps remain.
From howsweeteats.com


SWEET POTATO CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
2017-11-20 Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners. Set aside. In a bowl fitted for a stand mixer, cream butter and sugars together until fluffy, for about 3-4 minutes. Add egg and beat until combined. Add egg yolk and vanilla and beat until combined.
From certifiedpastryaficionado.com


SWEET POTATO PIE CUPCAKES [VIDEO] - SWEET AND SAVORY MEALS
2019-09-20 Instructions. . Preheat oven to 350 degrees F and line a muffin pan with cupcake liners. Spray them lightly with baking spray, otherwise, the cupcakes will stick to the liner. . In a large bowl, combine sweet potato puree, white and brown sugar, eggs, vanilla extract, and milk. Beat on medium speed until smooth.
From sweetandsavorymeals.com


SWEET POTATO CUPCAKES TOPPED WITH MARSHALLOWS
2021-12-21 Instructions. Preheat oven to 350 F. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt and set aside. In a large bowl, combine the sugar, sweet potato puree, and eggs. Beat until smooth. Mix in the oil, maple syrup, and vanilla extract.
From cupcakeproject.com


VEGAN SWEET POTATO FUDGE CUPCAKES – EASY RECIPE FOR KIDS
Preheat oven to 220c. Slice a line on the sweet potato, then bake in the oven for 45 minutes to 1 hour until soft. Let the sweet potato cool for 20 to 30 minutes. Turn the oven down to 180c. Once the sweet potato is cooled, remove the skin and place the sweet potato into a …
From rebeccajhughes.com


SWEET POTATO CUPCAKES – WITH SPRINKLES ON TOP
Sweet Potato Cupcakes Recipe source: Paula Deen Print Recipe. 1 box spice cake mix 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 can (15 oz.) sweet potatoes, drained and mashed 1/2 cup vegetable oil 1/2 cup water 3 large eggs. 1. Preheat oven to 350F. Line 24 muffin cups with paper liners. 2. In a large bowl, combine cake …
From withsprinklesontop.net


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