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Moist & Delicious Sweet Potato Cupcake Recipe

I’ve seen several versions of a whipped sweet potato casserole with streusel topping; mine is a little different since I use canned yams to make it quicker and easier to put together. In addition, my streusel topping calls for coconut, which adds extra texture and flavor. Although these luscious cupcakes were tested using my Shortcut Sweet Potato Bake, I’m sure you can use any version with good results. These cupcakes are very moist and delicious; they freeze well, too in case you want to hide a few for future eating.
 
I start with a cake mix to speed up the prep, and frost the cooled cupcakes with a smooth and rich cream cheese frosting (15 minutes or less in the mixer; it can be prepared while the cupcakes bake); toasted coconut and chopped pecans garnish the tops. If you’re really in a hurry, you may substitute canned frosting for the homemade version.

To toast coconut, simply spread it on a baking sheet and place in a preheated 350° oven for 5-7 minutes; watch it carefully so it doesn’t burn.   

Sweet Potato Cupcakes with Cream Cheese Frosting


24 cupcakes
”” 
Cupcakes
1 package yellow cake Mix, (18.5 ounce)
2 1/2 cups shortcut Sweet Potato Bake, (including streusel topping)
3 eggs
1 cup whipping cream
1/3 cup vegetable oil

Frosting
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla

Line two 12-cup muffin pans with baking liners and set aside.

Mix all cupcake ingredients until smooth. Scoop a heaping 1/4 cup batter in each of 24 lined muffin cups. Bake in a preheated 350° oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
 
Frosting: Beat the cream cheese and butter until fluffy. Add the powdered sugar and beat until very smooth. If it is too thick to spread, you can thin it with a teaspoon or two of whipping cream or milk. Stir in the vanilla.
 
Amount Per Serving
Calories 345 Calories from Fat 162
Percent Total Calories From:
Fat 47% Protein 3% Carb. 50%
 
Nutrient Amount per
Serving
Total Fat 18 g
Saturated Fat 9 g
Cholesterol 71 mg
Sodium 252 mg
Total Carbohydrate 43 g
Dietary Fiber 0 g
Sugars 10 g
Protein 2 g
 
Vitamin A 9% Vitamin C 0% Calcium 0% Iron 1%
 
 

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Content copyright © 2013 by Karen Hancock. All rights reserved.
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