How to Make Stuffed SWEET POTATO CUPCAKES - with Easy Frosting Recipe - Idea

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Peel and dice sweet potatoes into small cubes for faster roasting.

Toss the diced sweet potatoes with canola oil on a sheet pan.

Roast the sweet potatoes in a hot oven until tender.

Once cooled, process the roasted sweet potatoes in a food processor until smooth, adding water if necessary to achieve a creamy consistency.

In a large bowl, cream together sugar and butter (or oil).

Add eggs and vanilla extract to the creamed mixture and mix until cohesive.

Spoon in the sweet potato puree into the wet mixture and blend until combined.

Sift in the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) in about three additions, mixing lightly with a spatula before finishing with a mixer.

Scoop the batter into cupcake liners and bake until done.

For the filling, mix softened cream cheese with sweet potato puree, spices, and maple syrup until creamy.

Fill a pastry bag with the filling and gently insert it into the center of each cooled cupcake, filling until you feel a slight give at the top.

Frost the cupcakes with marshmallow and broil until caramelized.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens