Ingredients
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sweet potato puree (roasted and mashed)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup unsalted butter, melted
2 large eggs
1/4 cup pure maple syrup
1 teaspoon vanilla extract
For the frosting: 1/2 cup butter (softened), 2 cups powdered sugar, 2 tablespoons maple syrup
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Step 3: In a large bowl, whisk the melted butter with granulated sugar and brown sugar until smooth. Add the eggs one at a time, followed by the sweet potato puree, maple syrup, and vanilla extract.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix the batter.
Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack before frosting.
Notes
Ensure the sweet potato puree is completely smooth for the best texture. If using store-bought puree, ensure it is unsweetened.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: maple sweet potato cupcakes recipe, fall cupcakes, sweet potato dessert, maple frosting, autumn baking
