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.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 30.8 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.6 g, Sodium 136.4 mg, Sugar 16 g
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