Sweet Potato Cupcake

Instructions

Preparation Directions:
~ Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, one at a time until blended after each addition.
~ Whisk together sweet potatoes, orange juice, and vanilla in a small bowl. Combine flour, baking powder cinnamon, baking soda, nutmeg, salt and mix well. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans.
~ Fill paper lined muffin cups, that have been sprayed with cooking spray, 2/3 full. Bake at 350 degrees for 28 to 30 minutes until done. Remove from pans and cool completely. Frost with Cream Cheese frosting.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 45 minutes
Servings: ................. 12

Ingredients

2 cups sugar
1 cup butter, softened
4 eggs
1 (16oz.) can mashed sweet potatoes
2/3 cup orange juice
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. cinnamon
tsp. baking soda
tsp. nutmeg
tsp. salt
1 cup pecans, coarsely chopped and toasted