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
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
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup butter, softened
1/2 tsp. ground cinnamon
3 cups powdered sugar
1/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
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.
Heat oven to 375°F. Prepare cake batter as directed on package. Blend in mashed sweet potatoes. Spoon into 24 paper-lined muffin cups.
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.
Beat cream cheese and butter in large bowl with mixer until creamy. Blend in cinnamon. Gradually add sugar, mixing well after each addition.
Spoon into pastry bag fitted with star tip; use to pipe frosting onto cupcakes. Sprinkle with nuts.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.