November Cupkins - Extra Helping!

The first Monday of the month has long since passed but Meg and I couldn't resist adding an "extra helping" of November Cupkins in honor of Thanksgiving. To see Meg's Leftover Cranberry Sauce Muffins, just click on the Cupkins logo above and hope over to her place. Yum!

For my cupcake, I made Sweet Potato Cupcakes with Cream Cheese Frosting!


Cupcake Ingredients
- 1 2lb can of sweet potatoes in syrup
- 1 cups flour
- 2 tsp baking powder
- 1 tsp coarse salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup dark brown sugar
- 4 large eggs
- 2 tsp vanilla extract

Directions
- Drain sweet potatoes and rinse with water. Mash in bowl. Measure two cups worth and set aside for cupcakes.



- Whisk dry ingredients and set aside. Cream butter and both sugars until pale and fluffy. Add eggs, one at a time, then beat in the 2 cups of mashed sweet potato and the vanilla. Reduce mixer speed and add flour mixture in small batches, beat until incorporated.





- Fill cupcake liners 3/4 full and bake for approx 24-26 minutes at 400 degrees.



- Cool completely before frosting.

Frosting Ingredients
- 1 cup unsalted butter
- 12 oz cream cheese
- 3/4 teaspoon vanilla extract
- 4 cups powdered sugar (thanks for catching this omission in the original post, Lindsey!)

Directions
- Beat butter and cream cheese about 2-3 minutes until light and fluffy. Reduce speed to low and add sugar, one cup at a time. Add vanilla. Mix until smooth. Refrigerate before piping.

Happy Thanksgiving!