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Sweet Potato Cupcakes with Maple Buttercream

Rated as 5 out of 5 Stars
80

"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."
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Ingredients

1 h 25 m servings 248
Original recipe yields 12 servings (12 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt.
  3. 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.
  4. Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.
  5. 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.
  6. Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.

Nutrition Facts


Per Serving: 248 calories; 12.9 30.8 3.4 56 100 Full nutrition

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Reviews

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Changes: I added all spice totaling what the cinnamon, cloves, etc. added up to and I added a teaspoon of vanilla. My son loved it so much I gave him the receipe.