Sweet Potato Cupcakes with Maple Cream Cheese Frosting won’t be another boring pie you bring this Thanksgiving. Simple, moist and yummy every time. This Thanksgiving, skip the pie…bring cupcakes instead.
A few simple ingredients are all you need!
And I love buying fun cupcake liners and picks from craft stores. Places like Hobby Lobby and Michaels both sell them seasonally.
1 box of spice cake mix
2 small boxes (3.4 oz) of instant vanilla pudding
1/2 cup of vegetable oil
1 1/4 cups of water
1 cup canned sweet potato, drained and lightly mashed with a fork
1 (8 oz) package cream cheese, at room temperature
3 cups powdered sugar
1/4 cup pure maple syrup
Ground cinnamon to garnish
Preheat oven to 350 degrees
Line 2 (12 count each) muffin tins with cupcake liners. Set aside.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Add in sweet potatoes and mix until blended. Pour into prepared cupcake liners until they are each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in the center comes out clean.
Let cupcake rest on the counter in the pans 10 minutes. Then remove the cupcakes on to a cooling rack to finish cooling.
To make the frosting, beat your cream cheese, powdered sugar and maple syrup in a mixing bowl until combined. Add more powdered sugar if your frosting is too thin and more maple syrup if it’s too thick.
Frost cooled cupcakes with Maple Cream Cheese Frosting and garnish with a little ground cinnamon.
Store cupcakes in the fridge until you’re read to serve.
Who can resist a yummy cupcake on Turkey Day?! And if you’re a girl after my own heart, you will totally justify this indulgence by reminding yourself that there is a vegetable inside…that’s girl math. One cupcake with a vegetable inside is healthy, right? Even if it does have a little frosting on top!