SWEET POTATO CUPCAKES WITH MAPLE CREAM CHEESE ICING
RECIPE TYPE
Desserts and Baked Goods
SERVES
12 cupcakes
Prep Time: 15 min
Bake Time: 20 min
Ingredients
INGREDIENTS
Cupcakes:
1 1/4 cups Longo’s OrganicAll Purpose Flour
1 1/2 tsp Longo’s Essentials Ground Cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each Longo’s Essentials Ground Ginger and Nutmeg
1/4 tsp salt
1 cup granulated sugar
2 Longo’s Enriched Coop Large Eggs, room temperature
1 cup mashed sweet potato
1/2 cup Longo’s Vegetable Oil
1/2 cup Longo’s Sour Cream, room temperature
Icing:
1 stick Longo’s Country Churned Unsalted Butter Sticks (1/2 cup), softened
1/4 cup Longo’s Maple Syrup
1 1/2 cups icing sugar
1 pkg (8oz) cream cheese, softened
Directions
DIRECTIONS
Cupcakes: Spray a 12-cup cupcake or muffin pan with Longo’s Canola Cooking Spray or line with paper cups; set aside.
Combine flour, cinnamon, baking powder, baking soda, ginger, nutmeg and salt in large bowl. Whisk together sugar, eggs, sweet potato, oil and sour cream in another bowl. Pour over flour mixture and stir until smooth and no streaks of flour remain.
Pour into prepared pan. Bake in centre of preheated 350°F oven for about 20 minutes or until tops spring back when lightly pressed. Cool in pan on rack.
Icing: Beat together butter and maple syrup until well combined. Beat in icing sugar, 1/2 cup at a time, until smooth. Add cream cheese; beat until smooth and fluffy. Spread icing evenly over each cupcake.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 5g | Fibre 2g |
Fat 27g | Sugar 36g |
Carbs 52g | Sodium 220mg |
