These scrumptious cupcakes are brimming with the essence of autumn and feature the wholesome goodness of sweet potato baked right in! This recipe is in our The Betty Crocker Cookbook, 13th edition, which has oodles of new recipes like this one, in addition to traditional favorites. Combining both shredded and cooked sweet potato with aromatic seasonal spices like ground cinnamon, ginger and nutmeg, these mini cakes offer terrific flavor and texture. Topped with a luscious cinnamon-marshmallow frosting, each bite delivers the sweet taste of fall.
These cuties are a great option when serving a Halloween or Thanksgiving crowd, or any time you’re inspired by the crisp autumn air. They are sure to bring joy whether tucked in a lunch box, served at a meeting or devoured as an after-school snack. What a delicious way to enjoy your veggies!
Sweet Potato Cupcakes
- Prep Time 45 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 20
Ingredients
Sweet Potato Cupcakes
- 2 1/3 cups Gold Medal™ All Purpose Flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 cup mashed cooked dark-orange sweet potato (see Tips)
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup shredded, peeled, uncooked dark-orange sweet potato, if desired
Cinnamon-Marshmallow Frosting
- 1 jar (7 oz) marshmallow creme
- 1 cup butter, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk
- 2 1/4 cups powdered sugar
- 1/2 teaspoon ground cinnamon plus additional for garnish, if desired
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in or spray with cooking spray each of 24 regular-size muffin cups.
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Step2In medium bowl, mix flour, the baking powder, 1 1/2 teaspoons cinnamon, the salt, the ginger and the nutmeg; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Add granulated sugar and brown sugar, about 1/4 cup at a time, beating after each addition and scraping the bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in mashed sweet potato and 1 teaspoon vanilla. Alternately add flour mixture and milk beating on low speed after each addition just until mixed. Stir in shredded sweet potato. Divide batter evenly among muffin cups, filling each about two-thirds full.
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Step3Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
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Step4Meanwhile, in large bowl, beat marshmallow creme, 1 cup butter, 1/2 teaspoon vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar and 1/2 teaspoon cinnamon until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
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Step5Spread or pipe frosting onto cupcakes. Sprinkle with additional cinnamon.
Nutrition
Nutrition Facts
Serving Size: 1 Cupcake
- Calories
- 320
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 1/2g
- Cholesterol
- 65mg
- 21%
- Sodium
- 240mg
- 10%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 1g
- 3%
- Sugars
- 27g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
