SWEET POTATO-PECAN CUPCAKE W/ CREAM CHEESE FROSTIN

Sweet Potato-Pecan Cupcake w/ Cream Cheese Frostin image

Provided by Tara Richardson

Categories Cakes

Time 2h20m

Number Of Ingredients 18

2 c sugar
1 c butter, room temperature
4 large eggs
1-16 oz can mashed sweet potatoes
2/3 c orange juice
1 tsp vanilla extract
3 c all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 c coarsely chopped pecans, toasted
CREAM CHEESE FROSTING
1/2 c butter, softened
8 oz cream cheese, room temp
16 oz powder sugar
1 tsp vanilla extract

Steps:

1. Perheat oven to 350 degree's. Beat sugar and butter at medium speed with an electic mixer until blended. Add eggs, one at a time, beating until blended after each addition.
2. Whisk together mash potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture slternately with sweet potato mixture,deginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
3. Bake at 350 degree's for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool.Spread cupcakes evenly with cream cheese frosting. Garnish, with pecans if desired.
4. CREAM CHEESE FROSTING Beat 1/2 cup softened butter and 1 (8-oz) cream cheese, at medium speed with an electic mixer until creamy.Gradually add 1 (16-oz) powder sugar, beat at low speed just until blended; stir in 1 tsp. vanilla extract.