Sweet Potato Pie 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.
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.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 237kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 59mgSodium: 118mgPotassium: 124mgFiber: 1gSugar: 15gVitamin A: 3346IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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