Sweet Potato Pie Cupcakes
User Reviews
5
Sweet Potato Pie Cupcakes
Description
Sweet Potato Pie Cupcakes offer a dessert version of classic sweet potato pie in individual servings. The recipe uses mashed sweet potatoes blended with a combination of granulated and brown sugars, eggs, milk, and vanilla to create a smooth batter. Flour and warm spices such as cinnamon and nutmeg are folded in to provide structure and traditional autumnal flavor notes. Baking them in a muffin pan lined with cupcake liners ensures a uniform shape that holds a tender crumb.
After baking until set, the cupcakes are cooled and chilled, which firms their texture and enhances the flavors. Topping with whipped cream just before serving adds a light, creamy contrast to the spiced sweetness. This preparation is straightforward and results in treats with a moist and tender bite, reminiscent of pie filling baked into a portable format.
These cupcakes work well served chilled or at room temperature and can be enjoyed as a snack or dessert. The recipe's moderate sweetness and spice balance make them approachable for a range of palates and suitable for gatherings where individual portions are preferred.
Ingredients
- 2 cups sweet potato or a 15oz can, puree
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Garnish:
- Whipped Cream
Instructions
- Preheat oven to 350 degrees F and line a muffin pan with cupcake liners. Spray them lightly with baking spray, otherwise, the cupcakes will stick to the liner.
- In a large bowl, combine sweet potato puree, white and brown sugar, eggs, vanilla extract, and milk. Beat on medium speed until smooth.
- In another medium bowl combine flour, cinnamon, nutmeg, salt, baking soda, and baking powder and stir to combine.
- Add flour mixture into the pumpkin mixture and mix just until combined.
- Scoop the batter into the prepared muffin pan, filling each muffin tin about 1/3 of the way.
- Bake for about 20-25 minutes, until cupcakes are set.
- Let cool in the muffin pan for about 30 minutes, after which transfer to a serving plate and chill in the refrigerator for one hour before serving.
- Top with whipped cream right before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 107mg | 4% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 9046IU | 181% |
| Vitamin C | 9mg | 10% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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