Sweet Potato Cupcakes

Pumpkin Muffins

Being moms, we want to give our children healthy things to eat, but kids typically want sweet treats. When you can combine a sweet treat with something nutritious, it's a winning combination for everyone. That is just what you get when you make a moist sweet potato cupcake. Top the cupcake with a brown sugar icing and your kids will get a great tasting treat, and you will get the satisfaction that they are made from nutritious sweet potatoes. This recipe makes 24 cupcakes.

Ingredients

3/4 cup fresh mashed sweet potatoes
2 cups white flour
½ teaspoon baking powder
1 cup unsalted butter - softened to room temperature
¼ teaspoon salt
3 large eggs
1 teaspoon cinnamon
½ teaspoon vanilla

Baking instructions

Step one
Line the cupcake pans with cupcake liners. Preheat oven to 350 degrees.

Step two
In a large mixing bowl, beat the softened butter until it is fluffy. It should take about 30 seconds. Next add the sugar. Beat the sugar and butter for about 2 minutes on medium speed. Once the butter and sugar are combined, add the eggs on at a time. Stir in the sweet potatoes and the vanilla, and mix well.

Step three
Combine the flour, salt, baking powder and cinnamon. Add to sweet potato mixture, and stir until well combined.

Step four
Fill the cupcake liners about 2/3 full. Place in the preheated oven and bake for 20 minutes. Allow them to cool in the pans for a few minutes, then remove cupcakes to a wire rack to cool completely.
The brown sugar frosting can be made while the cupcakes are in the oven:

Ingredients

½ cup of brown sugar
One package (8 oz.) cream cheese - softened to room temperature
1 ½ cups unsalted butter - softened to room temperature
6 cups powdered sugar
2 teaspoons vanilla

Directions for the icing

Step one
In a large mixing bowl, beat the cream cheese until fluffy. Add a ½ cup of butter at a time, and continue to mix until all the butter is incorporated.

Step two
Add the brown and powdered sugars. Add the powdered sugar one cup at a time.

Step three
Stir in the vanilla into the icing. Add the icing to the cupcakes. Store in the refrigerator.

To make a moist layered cake, divide the batter into two 9 inch pans, greased and floured. Bake at 350 F for 25 minutes.