Sweet Potato Cupcakes

Sweet Potato Cupcakes

  • 1 package Hanover Foods Mashed Sweet Potatoes, cooked according to package directions
  • 1 1/4 cups all-purpose flour
  • 1 teaspon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 2/3 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Topping

  • 3 tablespoons butter, softened
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 cup finely chopped walnuts
  1. Preheat oven to 350 degrees. Line 12 count muffin/cupcake tin with paper liners, set aside.
  2. In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, set aside.
  3. In the bowl of an electric mixer, whip together butter and brown sugar for 3-4 minutes until slightly fluffy. Stir in eggs and vanilla.
  4. Slowly add in dry ingredients mixture and buttermilk. Still until well combined. Mix in Hanover Mashed Sweet Potatoes. Fill cupcake cups 2/3 full (about 1/4 cup each).
  5. In small bowl crumble together topping ingredients and sprinkle over cupcakes.
  6. Bake 18-20 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in baking tin before removing to wire rack to cool for an additional 5 minutes.
Category

Desserts