SWEET POTATO CUPCAKES
Provided by Jennifer Iserloh
Categories Cake Dessert Bake Vegetarian Kid-Friendly Low Cal Cream Cheese Sweet Potato/Yam Healthy Self Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cupcakes
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING
These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.
Provided by Doughgirl8
Categories Desserts Cakes Holiday Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
- Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
- Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
- Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
- To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
- To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g
SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
SWEET POTATO CUPCAKES
Yum! Dotted with tangy pineapple bits and crunchy nuts, these spiced seasonal goodies are bound to become an instant hit.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking powder, pie spice, salt and baking soda. In another bowl, combine eggs sweet potatoes, pineapple and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, pineapple and vanilla; beat until blended. Frost cupcakes.
Nutrition Facts : Calories 401 calories, Fat 16g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 244mg sodium, Carbohydrate 64g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
ULTIMATE LUNCHBOX MUFFINS
These are adapted from the wonderful cookbook Vegan Lunchbox by Jennifer McCann. These are so nutritious, and inexpensive to boot! Freeze these and have something to chuck in the lunchbox every day.
Provided by peachy_pie
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees Celcius. Line a muffin tin with paper liners and spray briefly with non-stick spray.
- Combine flours, cinnamon, baking powder, and baking soda. Set aside.
- In a blender, blend the bananas, molasses, apple juice and vinegar until smooth. Mix the wet ingredients into the dry ingredients.
- Fold in the zucchini, walnuts, and sultanas.
- Divide mixture evenly into the muffin cups and bake for 20 minutes.
- If freezing, freeze in individual freezer bags to pull out as needed.
Nutrition Facts : Calories 165.1, Fat 3.7, SaturatedFat 0.4, Sodium 170.5, Carbohydrate 31.5, Fiber 2.8, Sugar 10.8, Protein 3.8
SWEET POTATO CUPCAKES
Super easy, delicious little cupcakes that are great during the Holiday Season or anytime! Got this out of a Better Homes & Gardens.
Provided by Rachel Marie
Categories Dessert
Time 1h5m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
- In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In large mixing bowl beat butter with 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 (batter will be thick).
- 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 a cool completely.
- 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.
- 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 good piping consistency. (Makes 4 1/3 cups).
SWEET POTATO CUPCAKES
Make and share this Sweet Potato Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and slowly add sugar, eggs and sweet potatoes. Sift the flour, baking powder, soda and spices together in a separate bowl.
- Mix the maple extract into the milk and Add dry ingredients alternately with the milk into the sweet potato mixture.
- Spoon the batter into lined cupcake cups.
- Bake in 350° oven for 20-30 minutes.
Nutrition Facts : Calories 118.4, Fat 3, SaturatedFat 1.8, Cholesterol 18.8, Sodium 77.6, Carbohydrate 21.5, Fiber 0.5, Sugar 12.2, Protein 1.7
CANDIED SWEET POTATO CUPCAKES
Although the flavor might seem unusual for a cupcake, sweet potatoes have long been pureed and baked into desserts, such as sweet potato pie. This playful rendition of a traditional Thanksgiving side dish-complete with mini marshmallows and candied pecans on top-will appeal to anyone who loves the sweet, earthy flavors of root vegetables. Serve the cupcakes as one component of a holiday dessert buffet. If you like, bake and mash the sweet potatoes the day before you make the cupcakes; let cool completely and refrigerate, covered.
Yield makes 24
Number Of Ingredients 13
Steps:
- Make cupcakes: Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour. Remove from oven. Reduce oven to 325°F.
- When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups.)
- Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months, in airtight containers.
- Make topping: Dividing evenly into 24 mounds, place marshmallows on a large baking sheet or nonstick baking mat. Using a small kitchen torch, brown marshmallows all over (or heat under the broiler). With an offset spatula, transfer mounds to cupcakes, and top with candied pecans, dividing evenly. Cupcakes are best served the day they are topped; keep at room temperature.
CHEESY MASHED POTATO CUPCAKES
What it not to like ... creamy cheesy mashed potatoes in a cupcake form. They are just so cool to serve at a party, or for a special occasion. Just a neat way to serve your every day potatoes. Make a beef stew or a lamb stew and serve it with this potato as a centerpiece. It is great.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 6-10 Muffins, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else.
- Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up.
- No lumps for this dish.
- Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes.
- Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches.
- Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.
Nutrition Facts : Calories 250, Fat 8.1, SaturatedFat 4.3, Cholesterol 122.3, Sodium 446.7, Carbohydrate 31.3, Fiber 4, Sugar 1.8, Protein 13.5
HOT APPLE PIE COCKTAIL
Make and share this Hot Apple Pie Cocktail recipe from Food.com.
Provided by CookingONTheSide
Categories Beverages
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place apple juice, cinnamon sticks, lemon juice, vanilla extract, allspice and ground cardamom in a medium saucepan.
- Warm 2-3 minutes over medium-high heat, stirring occasionally until mixture is hot and the spices are well blended.
- Add schnapps, if using.
- Divide between 4 mugs and top with frozen yogurt.
- Serve immediately.
- Note: The cocktail can also be served cold.
Nutrition Facts : Calories 80.9, Fat 0.2, Sodium 5.1, Carbohydrate 19, Fiber 0.3, Sugar 17.2, Protein 0.1
SWEET POTATO CUPCAKES BY JENNIFER ISERLOH ON EPICURIOUS.COM
I love that they are not too sweet and a healthy alternative to most muffins (I consider these more of a muffin than a cupcake).
Provided by CHEF GRPA
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers.
- In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined.
- Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full.
- Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below.
- Cool 10 minutes in pans; remove from pans and cool completely.
- In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
- My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
- * I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.
Nutrition Facts : Calories 71.1, Fat 2, SaturatedFat 1.2, Cholesterol 5.4, Sodium 59, Carbohydrate 12.3, Fiber 0.6, Sugar 7, Protein 1.3
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