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