Sweet Potato CupcakesJonathon Kambouris
Recipe information
Yield
Makes 16 cupcakes
Ingredients
Batter:
1/2 cup oat flour
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
6 tablespoons granulated sugar
2 tablespoons unsalted butter, at room temperature
1 egg white
1/4 cup cooked or canned sweet potato
1/4 teaspoon vanilla extract
2 tablespoons skim milk
Frosting:
1/4 cup confectioners' sugar
3 tablespoons reduced-fat cream cheese, at room temperature
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
2 tablespoons dried cranberries, chopped
Preparation
Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
Nutrition Per Serving
Per 2 frosted cupcakes: 144 calories
5 g fat
3 g saturated fat
24 g carbohydrate
13 g sugar
1 g fiber
3 g protein
#### Nutritional analysis provided by Self
Recipe notes
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