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Sweet Potato Cupcakes

Sweet Potato Cupcakes

2 Hr(s) 20 Min(s) incl. cooling
20 Min(s) Prep
2 Hr(s) Cook
Try a Sweet Potato Cupcakes recipe you won't be able to get enough of! Chopped pecans, powdered sugar, ground cinnamon and tasty cream cheese help give Sweet Potato Cupcakes even more sweet flavor.
What You Need
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24 servings
Original recipe yields 24 servings
1 large sweet potato (1/2 lb.), peeled, cut into 1-inch pieces
1 pkg. (2-layer size) spice cake mix
3/4 cup butter, softened
1/2 tsp. ground cinnamon
3 cups powdered sugar
1/4 cup chopped pecans, toasted
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Let's Make It
1
Cook potatoes in large saucepan of boiling water 23 to 25 min. or until tender; drain. Return potatoes to pan; mash until smooth. Cool completely.
2
Heat oven to 375°F. Prepare cake batter as directed on package. Blend in mashed sweet potatoes. Spoon into 24 paper-lined muffin cups.
3
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
4
Beat cream cheese and butter in large bowl with mixer until creamy. Blend in cinnamon. Gradually add sugar, mixing well after each addition.
5
Spoon into pastry bag fitted with star tip; use to pipe frosting onto cupcakes. Sprinkle with nuts.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 110mg
5%
Total Carbohydrates 18g
7%
Dietary Fiber 0g
0%
Sugars 16g
32%
Protein 1g
2%
Vitamin A
25%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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