Sweet Potato Cupcakes

Craving sweets, but not the guilty kind? Try out these cupcakes!
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American

Equipment

  • 12 Count Muffin/Cupcake Tin with Paper Liners
  • Small Mixing Bowl
  • Oven

Ingredients
  

  • 10.5  Hanover Foods Organic Sweet Potatoes cooked according to package directions
  • cups All-Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ¼ cup Butter softened
  • cup Light Brown Sugar packed
  • 1 Egg
  • 1 tsp Vanilla Extract
  • ½ cup Buttermilk
  • 3 tbsp Butter softened
  • 3 tbsp Sugar
  • ¼ cup Walnuts finely chopped

Instructions
 

  • Preheat oven to 350 F°. Line 12 count muffin/cupcake tin with paper liners, set aside.
  • In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, set aside.
  • In the bowl of an electric mixer, whip together butter and brown sugar for 3-4 minutes until slightly fluffy. Stir in eggs and vanilla.
  • Slowly add in dry ingredients mixture and buttermilk. Still until well combined. Mix in Hanover Mashed Sweet Potatoes. Fill cupcake cups ⅔ full (about ¼ cup each).
  • In small bowl crumble together topping ingredients and sprinkle over cupcakes.
  • Bake 18-20 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in baking tin before removing to wire rack to cool for an additional 5 minutes.
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