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Sweet Potato Cupcakes with Spicy Cream Cheese Frosting

March 11, 2013



Sweet Potato Cupcakes with Spicy Cream Cheese Frosting
Recipe type: Dessert
Cuisine: Southern
Prep time:
Cook time:
Total time:
Serves: 8-12
Bringing the South to North of the Mason Dixon line! After spending eight plus years in North Carolina my diet included many yummy sweet potatoes. Here's one of my favorite desserts.
  • 6 Tbsp all purpose flour
  • ½ cup of oat flour
  • ½ tsp baking powder
  • 6 Tbsp light brown sugar
  • 2 Tbsp room temperature butter
  • 1 egg white
  • ¼ cup of cooked sweet potato
  • ¼ tsp vanilla extract
  • 2 Tbsp 2% milk
  • ¼ cup confectioners sugar
  • 3 Tbsp room temperature cream cheese
  • ¼ tsp cinnamon
  • ⅛ tsp ground cardamom
  • ⅛ tsp ground cloves
  • Pecan halves for garnish
  1. Heat oven to 350 F
  2. Yield 18 mini muffins
  3. Line muffin pan with muffin papers
  4. Sift flour and baking soda into a small bowl, set aside
  5. Cream together sugar and butter on low speed of you Kitchen-aid
  6. Add egg white, sweet potato and vanilla
  7. Slowly add sifted flour mixture and milk and blend for 2-3 minutes
  8. Fill muffin cups ⅔ full
  9. Bake for 16-18 minutes testing center with toothpick as it should come out clean
  10. Cool cupcakes for 15 minutes no wire rack
  11. Beat confectioners sugar, cream cheese and spices until smooth.
  12. Frost cupcakes, place two halves on frosting and sprinkle with cinnamon


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