Mini Sweet Potato Cupcakes

• Vegetarian

• Produce

  • 2 1/2 cup Sweet potatoes

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 (7 oz. carton Marshmallow creme

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 1 1/4 tsp Cinnamon
  • 1 Pinch Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tsp Milk

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 1/4 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• Pinch of ground cloves
• 2 eggs, slightly beaten
• 2 1/2 cup (12 ounces or 340 grams) peeled, shredded, sweet potatoes*
• 3/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/2 cup canola or vegetable oil
• 1 tsp. vanilla
• Chopped pecans for garnish, optional
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (7 oz.) carton marshmallow creme
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 cups powdered sugar
• 1-2 teaspoons milk

Directions

• Preheat oven to 350° F. Line a mini (or regular size) muffin tin with cupcake liners. Set aside.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla. Mix until well blended, about 1 minute.
• Add wet ingredients to dry ingredients and use a rubber spatula to stir together until just combined, about 20 seconds. Do not overmix.
• Spoon batter into prepared cupcake liners until about two-thirds full. Bake for 12 to 15 minutes** or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
• In a bowl of a stand mixer fitted with the whisk attachment, combine the butter, marshmallow creme, salt and vanilla. Mix until creamy, about 1 minute. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Add milk, 1 teaspoon at a time, until desired consistency is reached (I used 1 teaspoon).
• Transfer frosting to a pastry bag fitted with a tip. Frost cupcakes and garnish with chopped pecans (optional). Cupcakes are best when served the same day. Store in an airtight container at room temperature for up to three days.