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Frosted Sweet Potato-Pecan Cupcakes




Source of Recipe


web - Source: MyRecipes, Amanda


List of Ingredients




1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Cream Cheese Frosting (recipe below)
Garnish: coarsely chopped pecans

Recipe



Place pecans in a single layer in a shallow pan. Bake at 350°F for 8-10 minutes or until toasted, stirring once after 4 minutes.

Sugar Mix: Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
Sweet Potato Mix: Whisk together mashed sweet potatoes, orange juice, and vanilla extract.
Flour Mix: Combine flour, baking powder, soda, cinnamon, nutmeg and salt.

Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans.

Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350°F for 28-30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50-60 minutes or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting (recipe below). Garnish, if desired. Makes 24 cupcakes.

Cream Cheese Frosting
Yield: Makes about 3 cups
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.