Sweet Potato Cupcakes
Sweet potatoes are a great source of vitamin A and fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Sweet Potato Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Peel and grate the sweet potatoes.
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In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk.
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Fold in the grated sweet potatoes.
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Spoon the batter into cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Frost the cooled cupcakes with the cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
