A great use for all those leftover yams you'll have this season!

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.

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  • Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.

  • Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.

  • Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.

  • Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

Nutrition Facts

276 calories; protein 2.7g 6% DV; carbohydrates 32.4g 11% DV; fat 15.4g 24% DV; cholesterol 45.1mg 15% DV; sodium 241.4mg 10% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2010
Oh these are really good! I did use apple sauce for the oil. I didn't realize I had used the last of my oil when I made brownies. But I loved it with the apple sauce so I'll probably do that from now on. I used Cream Cheese Frosting II on this site for the frosting because its one of my faves. Thanks for the recipe I will be making these again. Read More
(26)

Most helpful critical review

Rating: 3 stars
08/12/2011
These tasty and moist but quite dense. Perhaps I worked the batter for too long? Read More
(5)
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2010
Oh these are really good! I did use apple sauce for the oil. I didn't realize I had used the last of my oil when I made brownies. But I loved it with the apple sauce so I'll probably do that from now on. I used Cream Cheese Frosting II on this site for the frosting because its one of my faves. Thanks for the recipe I will be making these again. Read More
(26)
Rating: 5 stars
02/23/2011
OMG! Brought a dozen to work and they disappeared FAST! This will definately go in the keeper box. Read More
(16)
Rating: 5 stars
01/21/2011
Super moist.... and super good! Read More
(7)
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Rating: 3 stars
08/12/2011
These tasty and moist but quite dense. Perhaps I worked the batter for too long? Read More
(5)
Rating: 5 stars
12/02/2014
I used my leftover candied yams and cut the sugar to half a cup since the yams were already sweet. These cupcakes are beyond amazing. Fluffy moist and full of flavor! Thanks for an amazing recipe! Read More
(1)
Rating: 5 stars
11/03/2013
Jan likes these but they're VERY sweet Read More
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Rating: 5 stars
04/03/2016
I made these for last thanksgiving and I'm pretty sure I ate more of them than my family did. It takes some patience with the sweet potato's but its worth it. Read More
Rating: 3 stars
04/02/2016
It did not taste like sweet potatoes. It was more like a spice cake. Overall it was ok. Read More
Rating: 5 stars
11/18/2014
Light and fluffy. Not too sweet. Veggies in cupcake form. What could be better. Read More
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