Sweet Potato Cupcakes with Cream Cheese Frosting

September 24, 2007

Sweet Potato Cupcakes with Cream Cheese Frosting

Lori Adkison, Tucson CSA member

Makes 12 regular sized cupcakes or 24 mini cupcakes

1/3 cup currants
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1/2 cup packed brown sugar
1 cup mashed cooked sweet potato
2 eggs
1/4 cup maple yogurt thinned with 1/4 cup water (plain or
vanilla yogurt will work also)
1 1/2 cups all-purpose flour
1 teaspoon grated nutmeg
1 1/2 teaspoons baking soda

Preheat the oven to 375 degrees.

Mix together the wet ingredients until smooth. Add the currants. In a separate bowl, mix the dry ingredients. Combine the two mixtures until well blended.

Put cupcake liners in a muffin tin and spoon the batter into the cups. Fill each cup two-thirds full.

Bake for 20 minutes. If using mini muffin pans, check
cupcakes after 10 minutes.

After cupcakes have cooled, frost with a standard cream
cheese frosting. I topped these cupcakes with a piece of
candied citrus and a calendula petal.

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