Introduction
Welcome back to Zynahz, where we celebrate the joy of cooking and family bonding with every recipe. Today, I have a treat that’s perfect for the cozy, comforting vibes of fall: Spiced Sweet Potato Cupcakes. These cupcakes bring together the earthy sweetness of sweet potatoes and the warmth of autumn spices, all topped with a luscious cream cheese frosting. Imagine sharing a batch of these delightful treats with loved ones by the fire, the scent of cinnamon and nutmeg filling your home. They’re not just cupcakes; they’re a seasonal experience that evokes beloved family traditions and creative baking adventures.
Recipe Summary
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 12 cupcakes |
| Skill Level | Easy |
Ingredients
- 1 cup mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon for sprinkling
- Candied sweet potato pieces for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine the mashed sweet potatoes, sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- For the frosting, beat together the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
- Frost the cooled cupcakes with the cream cheese frosting. Sprinkle a bit of cinnamon on top and garnish with candied sweet potato pieces if desired.
Helpful Tips
If you’re new to baking, don’t worry! These Spiced Sweet Potato Cupcakes are quite forgiving. Here are a few tips to help you out:
- If you don’t have sweet potatoes, you can substitute with pumpkin puree for a different, yet equally delicious, flavor.
- To make mashed sweet potatoes, simply boil or bake the sweet potatoes until tender, then mash them with a fork or potato masher.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Pairings
These cupcakes are perfect on their own, but if you’re looking to create a full dessert experience, here are some great pairings:
- A warm cup of spiced chai tea or a pumpkin spice latte
- A scoop of vanilla ice cream or a dollop of whipped cream
- A selection of fall fruits such as apples or pears
Conclusion
Thank you for joining me in creating these festive Spiced Sweet Potato Cupcakes. I hope you and your family enjoy them as much as we do. Share your creations with us by using #ZynahzRecipes or tagging Zynahz on Instagram. Your feedback means the world to us, so please leave a comment on our website zynahz.com. Don’t forget to subscribe to our newsletter for delicious updates and follow us on social media for more inspiration. Happy baking!
