2 sticks unsalted butter, plus
3 tbsp unsalted butter, reserved and softened
1 cup granulated sugar
4 large eggs
2 tsp pure vanilla extract, reserved
2 tsp pumpkin pie spice
2 cup self-rising flour
1 ½ cup sweet potatoes
2 cup confectioners’ sugar, sifted
3 tbsp heavy cream
Preheat oven to 350 degrees Fahrenheit.
Place 8 large baking cups in a muffin pan and set aside.
In a mixing bowl, mix together 2 sticks butter and granulated sugar on medium speed for 2 minutes.
Add eggs one at a time, beating well after each addition.
Add 1 teaspoon vanilla and pumpkin pie spice; beating until mixed throughout.
Add ½ of flour, beating on low speed until incorporated throughout.
Add sweet potatoes and continue mixing until incorporated.
Add remaining flour mixture and beat until combined throughout.
Divide mixture between baking cups.
Bake in a preheated 350-degree oven for 25 minutes, or until cupcakes test done.
Remove from oven, cool completely and frost.
To make frosting
In a mixing bowl combine reserved 3 tbsp. butter and confectioners’ sugar.
Beat on low until incorporated, add heavy cream and continue beating on low until mixed throughout.
Beat on high for 2 minutes.
Sugar: 56g
:
Calcium: 46mg
Calories: 653kcal
Carbohydrates: 84g
Cholesterol: 173mg
Fat: 33g
Fiber: 2g
Iron: 1mg
Potassium: 165mg
Protein: 8g
Saturated Fat: 20g
Sodium: 57mg
Vitamin A: 4599IU
Vitamin C: 1mg
