Sweet Potato Cupcakes with Buttercream Maple Walnut Frosting
All this talk about cupcakes lately and I had an itch to bake. I can justify my need to eat 6 of these with the reasoning that this is for a good cause AND that they are low in calories…minus the frosting. Seriously. These cupcakes are made from sweet potatoes and before you twist your nose up, trust me when I say these are super delicious. My toddler has eaten a few of these so far and apparently they are “the best cupcakes EVA”.
I love sweet potatoes but my usually recipes get a little boring. I haven’t baked in awhile; being all busy with the recipe challenge I have currently been occupying my time with so I wanted to get back to some of my favourites, sweet treats. I am however trying to cut back a bit by getting healthy and fit and part of that is to restructure my recipes for lower calorie versions. I can tell you these puppies are lower in calories but not at the cost of taste; I suppose the hard part is stopping at one. Of course I had to include this amazing complimentary Buttercream Maple Walnut Frosting but these are so good on their own that you really could go without the added calories. The cupcake is low calories, not the frosting friends but if you choose the high calorie route, you will be one happy camper.
What are some of your favourite sweet potato recipes?
- 1½ cups sweet potato, cooked and mashed
- ¼ cup olive oil
- ¼ cup honey
- 2 eggs
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1¼ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cinnamon
- ⅛ tsp ginger
- Preheat oven to 375 F. Line muffin pan with cupcake papers or spray with cooking oil.
- Beat together sweet potatoes, oil, honey, eggs, vanilla and sugar until blended.
- In a medium bowl, blend flour, baking powder, cinnamon, ginger, and salt until blended.
- Add flour mixture into potato mixture and blend until completely mixed.
- Fill cupcake papers or tin until ¾ full.
- Bake at 375 F. for 15 minutes or until toothpick comes out clean when insert into the middle.
- Set aside to cool before serving.
Buttercream Maple Walnut Frosting Recipe
1/2 cup salted butter (not margarine)
1 cup powdered sugar (confectioners/icing sugar)
1 tsp maple extract
1/2 tsp lemon juice
1 tsp crushed walnuts (into a powder)
2 tbsp cream milk
- In a whip the butter with the paddle attachement until nice and creamy.
- Add in remaining ingredients and blend well.
- Place into a piping bag to ice your cupcakes or spread with a knife over each cupcake. Remember not to kneed the bag of icing too much or the heat from your hand will melt the icing. You can place back in the refrigerator if this happens.
Makes enough for 12 cupcakes; you can double the batch for more.
*This frosting is good for cakes, loaves or other treats.
For more sweet potato recipes, check out these recipes for Twice Baked Sweet Potatoes, Simple Sweet Potato Soup, Loaded Sweet Potato Skins, Sweet Potato and Chicken Shepherd’s Pie and Baked Sweet Potatoes.