Recipes and Cooking Sweet Potato Cupcakes 5.0 (1) 1 Review Sweet potatoes aren't just for side dishes. Turn them into a delicious dessert with this quick and easy cupcake recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 20 mins Total Time: 45 mins Yield: 24 cupcakes Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 1 cup butter, softened 1 ½ cup sugar 3 eggs 1 17.2 ounce can vacuum-packed sweet potatoes (unsweetened), mashed ½ teaspoon vanilla 1 recipe Cream Cheese Frosting, below Finely shredded orange peel Cream Cheese Frosting 1 8 ounce package cream cheese, softened ⅔ cup butter, softened 2 tablespoon bourbon or milk 8 cup powdered sugar Directions Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside. 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). 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. 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. Cream Cheese Frosting In large mixing bowl beat cream cheese and butter with electric mixer on medium speed for 30 seconds. Add bourbon or milk and beat until combined. Beat in powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups. Make Ahead: Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days. Mini Fluted Tube Variation: Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar. Rate it Print Nutrition Facts (per serving) 400 Calories 17g Fat 60g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 400 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 71mg 24% Sodium 210mg 9% Total Carbohydrate 60g 22% Total Sugars 48g Protein 3g Vitamin C 5.3mg 27% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 99mg 2% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.