Vegan Sweet Potato Cupcakes With Cinnamon Butter Cream 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

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