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| 2 Cup | 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 Cup | Sugar |
| 3 | Eggs, large |
| 2 Cup | Sweet Potatoes, mashed |
| 1/2 Tsp. | Vanilla |
| | Orange Peel, finely shredded |
| | Cream Cheese Frosting ( See Below ) |
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| 1. |
Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside. |
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| 2. |
In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside. |
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| 3. |
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). |
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| 4. |
Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely. |
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| 5. |
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. Sprinkle with orange peel. Makes 24 cupcakes. |
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| 6. |
Cream Cheese Frosting: 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 bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cakes
Bake Time: 20 Minutes
Servings: 20
Prep. Time:
Utensils:
Notes: |
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