Aah…cupcakes! Who doesn’t want cupcakes? Everyone loves cupcakes, especially my children. If they find out I’m baking cupcakes, they are like sharks circling around their prey. They would never leave the kitchen. They always ask how long they have to wait before they can eat one.
As a mother, you always want what’s best for your children. I used to buy cupcakes at a local grocery store, but it was too sweet for my taste and I really don’t want to give my children something with too much sugar. Also, I found out that their buttercream frosting is made with lard. So, I decided to make my own cupcakes.
However, like most children, eating vegetables is like taking nasty medicine. They don’t like it! I wanted to introduce sweet potatoes to my children for the Beta-carotene and fiber. I tried giving them sweet potato fries, but they didn’t like it. It was such a waste. Last fall, I baked sweet potato cupcakes and had them try one (didn’t say what’s in it). I heard nothing but “hmm… yummy”. One was not enough. They were sold. I was grinning from ear to ear. 🙂
- 3/4 cup cooked and mashed sweet potato
- 1/2 lb. dark brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1/2 tablespoon cinnamon
- 2/3 cup orange juice
- 2/3 cup buttermilk
- 2 tablespoon grated orange peel
- 1/4 cup + 3 tablespoons butter, softened
- 2 eggs at room temperature
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 325 degrees.
- Sift and whisk flour, baking soda, and salt in a bowl. Set aside.
- Combine buttermilk, vanilla extract and orange juice in a separate bowl.
- In a stand mixer, creamed the butter and brown sugar in medium speed until light and fluffy.
- Turn the speed to LOW and add eggs one at a time. Beat after each addition. Add cinnamon, maple syrup, and orange peel, and beat until well combined.
- Alternating, add the flour and buttermilk mixture a little at a time . Beat until just combined, scraping the sides and bottom of the bowl as needed. Beat until smooth about 2 minutes.
- Fill cupcake liners 2/3 full of the batter. Bake about 17-19 minutes or until toothpick inserted in the center comes out clean.
*Note: Due to variations in ALL ovens, cooking time and/or temperature may require adjustment.
Orange Spice Frosting
- 1 packet of Duncan Hines Orange Creme frosting mix
- 3/4 lb. Philadelphia cream cheese
- 1/2 stick butter, softened
- 2 tablespoons cinnamon
- 1 & 2/3 cups powdered sugar (adjust according to your taste)
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Beat the cream cheese until smooth.
- Add the butter and beat until creamy.
- Turn off the mixer and scrape the sides and bottom of the bowl.
- Add the Orange Creme frosting mix, powdered sugar, vanilla, cinnamon, and cream. Beat in low speed until the powdered sugar is just combined. Gradually, increase the speed to high and beat until smooth and fluffy about 2 minutes, stopping and scraping the bowl as needed.
- Frost the cupcakes with the prepared frosting.
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