Sweet Potato Cupcakes w/ Cream Cheese Frosting

Happy Holidays!

These cupcakes were a hit with clients this fall and holiday season.

2c all purpose flour

2tsp baking powder

1tsp cinnamon, nutmeg, and allspice (apple pie spice is made up of these ingredients and is available at grocery stores)

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 1/2 c granulated sugar

3 eggs

1 medium sized can of sweet potatoes, mashed

1tbsp light brown sugar

cream cheese frosting (recipe is below)

chopped nuts

extra cinnamon for dusting

Cream Cheese Icing

8 ounces of cream cheese, softened

1 stick of butter, softened

2tbsp of vanilla

1 box of powdered sugar

1. Preheat oven to 350 F. Line a muffin pan with paper cups.

2. In a bowl stir together flour, baking powder, cinnamon and other spices, baking soda, and salt. Set aside.

3. In a 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 (2 min). Add eggs one at a time and beat on low speed after each egg is added until incorporated. Add brown sugar and vanilla to mashed sweet potatoes and add to the mixture…beat until combined. Add flour mixture and beat until combined. The batter will be thick.

4. Divide among the muffin cups. Bake for 20 minutes or until the tops spring back when you touch them. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

Cream Cheese Icing

1. In a large mixing bowl beat softened cream cheese, and butter with an electric mixer on medium speed for 30 seconds. Add vanilla and beat. Beat in powdered sugar .5 cups at a time until smooth and good consistency for piping.

Put cream cheese in a piping back with a star tip. Pipe dressing on top of cupcakes. Top each cupcakes with nuts and dusting of cinnamon.