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Sweet Potato Surprise Cupcakes

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Serves 12 cupcakes | Prep Time 30 | Cook Time 20

Why I Love This Recipe

Did you know that sweet potatoes were first domesticated in Central America over 5,000 years ago? These nutritious root vegetables were an important part of the diets of ancient civilizations like the Maya and Inca, and were even used as a natural dye for textiles.

Ingredients You'll Need

1 large sweet potato (about 1 pound), scrubbed clean
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk, divided


Preheat your oven to 400°F (200°C).

Prick the sweet potato a few times with a fork and place it on a baking sheet. Bake for 45-60 minutes, or until a knife can easily pierce through the center. Allow the sweet potato to cool completely, then peel and mash it until smooth. Measure out 1 cup of the mashed sweet potato and set it aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Alternately add the dry ingredients and 1/4 cup of the milk to the butter mixture, mixing just until combined after each addition. Fold in the 1 cup of mashed sweet potato until well incorporated.

Line a muffin tin with cupcake liners and fill each liner about 3/4 full with the batter.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.

Once cooled, frost the cupcakes with your favorite cream cheese or buttercream frosting. For an extra touch of fun, garnish with a sprinkle of ground cinnamon or a small piece of candied ginger.

Pairs Well With

A creamy horchata or a spiced chai tea latte would make a delightful accompaniment to these sweet potato cupcakes.

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