Ok, so I will tell you up front that I am not the biggest sweet potato fan. Never liked them. However, I was recently inspired by Homemade Iowa Life (a blog I discovered) to try out a recipe for them for Thanksgiving.
Oh. My. God.
These things are absolutely delicious. No amount of description could possibly convey how amazing these are. They are the perfect blend of flavors and spices, without being overly sweet. Definitely a new holiday favorite.
-2 cups all purpose flour
-2 teaspoons baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup butter, softened
- 1 1/2 cups sugar
-1 15 oz. can sweet potatoes, drained and mashed
-1/2 teaspoon vanilla
-small marshmallows, if desired
1.) Preheat oven to 350 degrees. Line 24 standard size cupcake/muffin cups with paper cups and set aside.
2.) In a medium bowl combine flour, baking powder, cinnamon, baking soda, and salt.
3.) In a large mixing bowl, beat butter for 30 seconds.
4.) Add sugar and beat on high until light and fluffy, approximately 2 minutes.
5.) Add in eggs, one at a time, beating on low speed after each addition until combined.
6.) Add sweet potato and vanilla, beating until combined.
7.) Add in dry ingredients and continue beating until all ingredients are combined. The batter will be thick.
8.) Divide batter evenly among the muffin cups. Bake for 20 minutes.
9.) Remove cupcakes from the oven and sprinkle with granulated sugar while they are still warm.
The cupcakes were absolutely delicious and perfect at this point, but since it was Thanksgiving and all I thought I would add some marshmallows. If you wish to add marshmallows, pile a few on top of each cupcake and stick the whole pan under the broiler until the marshmallows are nicely toasted.