SPICED SWEET POTATO CUPCAKES
who doesn't love a cupcake? sweet potatoes work so well to make a simple and delicious cake batter and the india spice just helps celebrate the season! familiar baking spices hit your nose as you wait for these tasty little guys to come out of the oven, then when you take a bite you are hit with more flavor than expected and just a hint of heat! a fun way to enjoy sweet potatoes!—Steph
Spiced Sweet Potato Cupcakes
Yields 12 cupcakes
2 cups sweet potato puree*
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon This Little Goat Went to India
1/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup butter
1/2 cup cream cheese
2 cups powdered sugar
¼ teaspoon This Little Goat Went to India
2 tablespoons heavy whipping cream
Preheat oven to 350-degrees. Line cupcake pan with 12 liners. In a mixing bowl, whisk together flour, baking soda, salt, and This Little Goat Went to India.
In bowl of stand mixer or with an electric hand mixer, cream together butter and sugar until fluffy. Add eggs 1 at a time, scraping bowl after each addition. Add vanilla and sweet potato puree and mix until incorporated. Add flour mixture in batches, and mix until completely combined, scraping bowl as necessary. Divide batter between cups evenly. Bake until toothpick comes out clean and cake springs back when touched lightly, about 20-25 minutes. Cool completely before frosting.
In a large mixing bowl, mix butter and cream cheese with a electric hand mixer on low until smooth. Add powdered sugar and This Little Goat Went to India and continue mixing, scraping bowl. Drizzle in cream until completely incorporated. Beat on high until frosting is fluffy and holds soft peaks. Refrigerate for about 30 minutes to firm up if desired.
*To get 2 cups sweet potato puree, stab one large sweet potato with a fork and microwave until tender, about 5 to 7 minutes. Cut in half and scoop flesh out into a food processor. Pulse until pureed. Canned sweet potato or pumpkin can also be used.