Fall's around the corner!
Last year for my birthday and because of my love for all things pumpkin, sweet potato or fall I baked Sweet Potato Cupcakes for my Rustic Owl Dessert Table.
Recently on a Hobby Lobby Facebook Wall Contest I shared my Cupcakes and received requests for the recipe. I'm sharing that with you all today, but I can't take the credit for it...it's a great recipe from Better Homes and Gardens Magazine and I adjusted it by adding my own marshmallows and caramel for topping instead of the frosting that the recipe calls for. I'm adding that recipe in here too for you to choose!
Sweet Potato Cupcakes
Ingredients
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 17.2 oz can vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 17.2 oz can vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
Directions
1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside. 2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. 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).
4. 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.
5. 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.
For the Marshmallow and Caramel Topping - Place a few small size marshmallows on top of the freshly baked cupcakes and drizzle with caramel topping. Place back in the over for a few seconds to melt and give it a golden top.
For 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 a good piping consistency. Makes 4-1/3 cups.{Recipe from BHG}
~ Enjoy!
