HOWEVER, I completely redeemed myself with these cupcakes!
I had at least three people, who weren't even my husband or blood-related family members, tell me that these were the most awesome cupcakes they have ever tasted. Okay, maybe it wasn't that dramatic, but I'm pretty sure they said "Seriously, Stacy, these are awesome...please send me the recipe!" So, here is is:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 17.2-oz. can sweet potatoes (yams), drained, mashed
- 1/2 tsp. vanilla
- 1 recipe Cream Cheese Frosting, below
- 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. (It's very important you don't overcook these...you want them to be moist.) Cool in pan on wire rack for 1 minute. Remove from pan and cool completely (I let mine sit overnight, just covered with a towel).
- 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.
Cream Cheese Icing
In large mixing bowl beat one 8-ounce package cream cheese, softened and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons milk and beat until combined. Beat in 5-5 1/2 cups (or a cup more, judge it by taste) powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.
You're Welcome. :)