Sweet Potato Pie Cupcakes
Sweet Potato Pie Cupcakes
5 from 1 vote
Prep: 15 minutes
Cook: 20 minutes
Total Time 35 minutes
Servings: 12 Cupcakes
Explore the delightful blend of sweet potato and classic cupcake in our Sweet Potato Pie Cupcakes recipe. Perfect for autumn gatherings, these cupcakes combine rich flavours with a moist texture, topped with a creamy frosting.

Nutrition: per serving

Calories237kcal
Carbs31g
Fat11g
Saturates7g
Sugars15g
Protein4g
Fibre1g

Ingredients

  • 250 g Sweet Potatoes Peeled and diced
  • 200 g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 100 g Butter Unsalted and softened
  • 150 g Caster Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 100 ml Milk Whole

For the Topping

  • 100 g Double Cream
  • 1 tbsp Icing Sugar
  • 1/2 tsp Vanilla Extract

Instructions

  • Start by preheating your oven to 180°C (350°F) and prepare a muffin tin by lining it with cupcake liners.
  • Boil the diced sweet potatoes until they become tender, then drain and mash them. Allow them to cool.
  • In a mixing bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg. Set this mixture aside.
  • In a separate bowl, beat the softened butter and caster sugar until the mixture becomes light and fluffy.
  • Add the eggs one by one, ensuring thorough mixing after each addition, and then stir in the vanilla extract.
  • Gradually add the mashed sweet potatoes into the wet mixture and thoroughly combine them.
  • Alternately add the dry ingredients and the milk to the sweet potato mixture, starting and ending with the dry ingredients. Mix until the batter achieves a smooth consistency.
  • Using a spoon, fill each cupcake liner about two-thirds full with the batter.
  • Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  • After baking, remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • In a separate bowl, whip together the double cream, icing sugar, and vanilla extract until stiff peaks form.
  • Once the cupcakes have completely cooled down, either pipe or spread the whipped cream topping onto each cupcake.
  • Optionally, you can sprinkle a pinch of ground cinnamon or nutmeg on top for an added burst of flavour.

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