Sweet Potato Cupcakes with Buttercream Frosting:
Sweet Potato Cupcakes
Ingredients:
1 medium sweet potato (about 1 cup mashed)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (whole milk or buttermilk works best)
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Prepare the sweet potato: Pierce the sweet potato with a fork and microwave it for 5-7 minutes until soft. Alternatively, roast the sweet potato in the oven at 400°F for 45-60 minutes. Let it cool, peel off the skin, and mash the flesh to make about 1 cup of mashed sweet potato.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and milk in batches, starting and ending with the dry ingredients. Mix until just combined.
Fold in the mashed sweet potato until fully incorporated.
Scoop the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Buttercream Frosting
Ingredients:
1 cup unsalted butter, softened
3-4 cups powdered sugar (adjust for desired sweetness and consistency)
2 teaspoons vanilla extract
1-2 tablespoons milk (if needed for consistency)
Pinch of salt
Instructions:
In a large bowl, beat the softened butter until creamy and smooth, about 3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add vanilla extract and a pinch of salt. Continue beating for 3-4 minutes until the frosting is light and fluffy.
If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
Once the cupcakes have completely cooled, frost the cupcakes with the buttercream using a piping bag or a knife.
Optional Garnish:
Top with a sprinkle of cinnamon or a candied pecan for extra flavor and texture.
These sweet potato cupcakes are moist, flavorful, and perfectly complemented by the smooth buttercream frosting!