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Sweet Potato Cupcakes

Sweet Potato Cupcakes
Yum! Dotted with tangy pineapple bits and crunchy nuts, these spiced seasonal goodies are bound to become an instant hit.
16 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup mashed sweet potatoes
  • 1 cup crushed pineapple, drained
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • PINEAPPLE-CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/2 cup crushed pineapple, drained
  • 1/2 teaspoon vanilla extract

Directions

  • In a large bowl, combine the flour, sugar, baking powder, pie spice,
  • salt and baking soda. In another bowl, combine eggs sweet potatoes,
  • pineapple and oil. Stir into dry ingredients just until moistened.
  • Fold in walnuts and raisins. Fill paper-lined muffin cups
  • three-fourths full.
© Taste of Home 2013

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Sweet Potato Cupcakes (continued)

Directions (continued)

  • Bake at 350° for 20-24 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a small bowl, beat cream cheese and butter until fluffy. Add the
  • confectioners’ sugar, pineapple and vanilla; beat until blended.
  • Frost cupcakes. Yield: 16 cupcakes.
Nutrition Facts: 1 frosted cupcake equals 401 calories, 16 g fat (4 g saturated fat), 42 mg cholesterol, 244 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013