Sweet potato cupcakes with cream cheese frosting

    Sweet potato cupcakes with cream cheese frosting

    41saves
    55min


    15 people made this

    About this recipe: These cupcakes are deliciously moist. Sweet potatoes are steamed until tender, then beaten with eggs, oil, sugar and flour, before being baked into cupcakes and iced with a cream cheese frosting.

    Ingredients
    Serves: 24 

    • 450g sweet potatoes, peeled and cubed
    • 4 eggs
    • 250ml rapeseed oil
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 85g cream cheese
    • 115g unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 250g icing sugar

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to the boil over high heat. Add the sweet potatoes, cover and steam until very tender, about 15 minutes. Remove sweet potatoes from steamer and allow to cool slightly.
    2. Preheat oven to 180 C / Gas 4. Line two 12-hole cupcake tins with cases.
    3. Place eggs, oil, sugar, vanilla extract and sweet potatoes in a large bowl; beat with an electric mixer until light and fluffy. Sieve together flour, baking powder, bicarbonate of soda, cinnamon and salt. Stir dry ingredients into sweet potato mixture, mixing just until combined. Pour batter into cases, filling 2/3 full.
    4. Bake in preheated oven until a skewer inserted in the centre of a cupcake comes out clean, 17 to 20 minutes. Cool in tins for 5 minutes, transfer to wire rack to cool completely.
    5. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and icing sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

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