These cupcakes would make a fun alternative to the traditional pumpkin (or sweet potato) pie.
The recipe is interchangeable between the 2, the only thing you need to chance is the 1st ingredient based on what flavor you would like. Although, I must admit I was a tad disappointed with the sweet potato ones. While in batter form they smelled and tasted like sweet potatoes but once backed they smelled and tasted just like the pumpkin.
|mashed sweet potatoes|
2 cups of cooked mashed sweet potatoes (or 1 can pumpkin puree-1 can is just shy of 2 cups but worked just fine, or you can even use Suchada's recipe and make your own pumpkin puree)
1 cup granulated sugar
1 cup brown sugar
2/3 cup canola oil
2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
Step 1: Start the Batter-
Mix sweet potatoes, sugar, brown sugar, and oil together in a large mixing bowl.
Step 2: Mix dry ingredients and combine with batter-
In a separate bowl mix together the flour, baking soda, baking powder, cinnamon and nutmeg. For the pumpkin cupcakes I did only 1 tsp of cinnamon and did a tsp of Pumpkin Pie Spice in place of the other tsp of cinnamon and the nutmeg. This is optional though, I did it because I actually had some pumpkin pie spice and wanted to try it in something haha.
Once dry ingredients are combined mix with the wet, adding slowly and stirring well between each addition.
Line a muffin tin with paper liners. Fill paper liners about 2/3-3/4 full.
Bake at 350 20-22 minutes.
Batter will make 24-25 cupcakes.
Ice with cream cheese icing. I knew I was making both kinds and had a lot to do already so I cheated and just used store bought icing for this step, that's why there is not recipe attached for the icing.
I garnished the sweet potato cupcakes with mini marshmallows and used crushed pecans on the pumpkin.