Ingredients
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
Preparation
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.
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.
