So here it is. The recipe for Sweet Potato Cupcakes.
I got this from Better Homes and Gardens Magazine. I changed it up just a tiny bit because I could not find canned sweet potato. Here ya go..
Sweet Potato Cupcakes
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter softened
1 1/2 cup sugar
2 1/4 cups mashed sweet potato
1/2 tsp. vanilla
Bake 2 large sweet potatoes. Mash and cool.
Preheat oven to 350. Line 24 muffin cups with cupcake papers.
Stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
Beat butter on med. speed, add sugar and beat until light and fluffy, about 2 minutes. Add eggs one at a time. Add sweet potato and vanilla. Beat until combined. Add flour mixture. Beat until combined. This will make a thick batter.
Divide batter into cupcake pan and bake for 20 minutes or until top springs back. Cool for 1 minutes then remove from pan to cool completely.
Cream Cheese Frosting
8 oz. softened cream cheese
2/3 c. butter softened
2 Tbl. Milk
8 c. powdered sugar
Beat cream cheese and butter for 30 seconds. Add milk and beat till combined. Add powdered sugar a little at a time until combined and is a good frosting consistency.
Frost those little buggers and enjoy. We decided that if you eat 6 of them it will count as a serving of veggies. LOL! Eating 6 might not be difficult either.