I took my baking from scratch to the next level!! Sweet Potato Pie Cupcakes…Yummy!!! I took a southern dessert staple and made it into cupcakes. I have provided my recipe version of Sweet Potato Pie Cupcakes with whipped cream topping…..Happy Baking!! :0)
Makes 12 cupcakes
- 16 oz can of Candid Yams (For Filling)
- 1 1/2 cups of all purpose flour
- 2 Eggs
- 1 tsp of vanilla extract
- 1/2 tsp of baking powder
- 1/4 tsp salt
- 1 cup of sugar
- 1/2 cup unsalted butter softened
- 2/3 cup cold milk
- 1/2 tsp lemon juice (For Filling)
Preheat Oven to 350 Degrees
Combine all dry ingredients in mixing bowl, then add butter and mix low for 1 minute, add milk, vanilla, and eggs. Place mixture on low for 2-3 minutes. Place cupcake liners in baking tin and pour mixture about 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.
Drain the candied yams saving about 1/4 cup of the syrup. Mash the yams and add the syrup and 1/2 tsp of lemon juice and continue to mash until smooth.
To Fill Cupcakes…..Take a melon ball ( I used the 1/2 tsp measuring tool) and scoop the middle out of the cupcake…not cutting through the cake. Place filling in icing bag and fill the cupcake with the filling. Top the cupcake with whipped cream. Sprinkle a pinch of cinnamon on whipped cream topping and serve immediately ;0)