Ginger-Topped Sweet Potato Cupcakes
These creamy little sweet potato cupcakes were a big hit among Stahlbush employees. Try them today! Recipe courtesy of Arielle Nuñez.
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  1. 2 bags Stahlbush Island Farms Sweet Potatoes
  2. 2 cups flour
  3. 1 cup brown sugar
  4. 1 cup white sugar
  5. 1 teaspoon baking soda
  6. 1 teaspoon baking powder
  7. 1 teaspoon salt
  8. 1 teaspoon cinnamon
  9. 1 teaspoon ground ginger
  10. 1/2 teaspoon nutmeg
  11. 2 sticks butter, melted
  12. 4 eggs
  13. 6 oz. Greek yogurt
  14. 1 box (5.1 oz.) vanilla instant pudding
  1. 2 packages cream cheese
  2. 1/2 cup butter, softened
  3. 1 teaspoon vanilla
  4. 2 cups powdered sugar
  5. 1/4 teaspoon cinnamon
  6. 1/3 cup diced candied ginger
  1. Preheat oven to 350ºF and place cupcake liners in a muffin tin.
  2. Follow the directions on the sweet potato bags for defrosting, and then drain the excess water.
  3. Place potatoes in a food processor and pulse until pureed. Set aside so that it can cool a bit before you add it to the mix.
  4. In a small bowl, combine the instant pudding mix, flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  5. In a large bowl combine the brown sugar, white sugar, and butter.
  6. Add the eggs one at a time, followed by the Greek yogurt.
  7. Add the sweet potatoes.
  8. Slowly add the dry ingredients; mix until relatively smooth.
  9. Spoon the mixture into the cupcake liners, filling them 3/4 of the way full.
  10. Stick in the oven for 25-27 minutes.
  11. Test with a toothpick for readiness, and let them rest for five minutes before removing from the tin.
For the frosting
  1. Cream the cream cheese, butter and vanilla until smooth with a hand blender.
  2. Add the powdered sugar slowly so that it doesn't fly up everywhere.
  3. When the frosting is ready, place it into a piping bag. Cut the tip and squeeze dollops onto the tops of the cupcakes.
  4. Sprinkle with candied ginger sparingly over the top.
Stahlbush Island Farms