Sweet Potato Cupcakes with Maple Buttercream Popular Recipes

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Sweet Potato Cupcakes with Maple Buttercream

"Looking for a reduced sugar and calorie treat perfect for the fall or Thanksgiving? These cupcakes made with Stevia In The Raw® feature a delicious sweet potato-based cupcake topped with smooth maple buttercream frosting."

Ingredients :

• For Cupcakes:
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cloves
• 5 tablespoons unsalted butter, softened
• 1/2 cup Stevia In The Raw® Bakers Bag
• 1/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup canned sweet potato puree
• 1/4 cup sour cream
• For Buttercream:
• 1 cup powdered sugar
• 1 cup Stevia In The Raw® Bakers Bag
• 1/2 stick unsalted butter, softened
• 2 tablespoons milk, or more as needed
• 1/2 teaspoon maple extract
• 12 pecans (optional)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

• Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter with stevia and sugar until fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then sour cream, then remaining flour mixture just until combined.
• Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.
• For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, stevia, and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable, but not runny, consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.
• Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.

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