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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Friday, October 26, 2012

Harvest Sweet Potato Cupcakes


chocolate cream cheese cupcake frosting

Sweet Potato Cupcakes

2 Cups All Purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C butter, softened
1 1/4 C sugar
3 eggs
1 pound sweet potatoes, roasted, peeled and mashed
1/4 C milk
1 tsp vanilla
Preheat oven to 350 degrees.

  1. Mix first 5 dry ingredients, set aside.
  2. Cream butter and sugar, add eggs one at a time.
  3. Add sweet potato, milk and vanilla. Mix until combined.
  4. Add flour mixture beat until just combined.
  5. Fill 24 paper lined muffin tins 2/3 full.
  6.  Bake for approx 18-20 minutes or until tops spring back when touched.
  7. Cool in pan for 10 minutes, remove and cool completely on wire rack.


¼ cup soft butter
½ cup baking cocoa
8 ounce cream cheese (room temperature)
1 teaspoon vanilla extract
4 cups powdered sugar
The butter needs to be really warm, but not melted. Stir the cocoa into the butter and mix well; whip in the cream cheese & add vanilla, scraping the sides of the bowl frequently so that you get a nice smooth butter-cocoa-vanilla-cream cheese mixture. Beat in the powdered sugar, one cup at a time, beating until really smooth in between each cup.

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