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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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You can substitue pumpkin, zucchini, or butternut squash with this as well however I would then call it a muffin and omit the frosting. Ingredients:
4 eggs |
1 cup vegetable oil |
2 cups sugar |
2 cups flour |
1 tbls. pumpkin pie spice |
2 tsp. baking soda |
1 1/2 cups canned sweet potatoes, mashed |
cream cheese frosting |
1/2 ( oz) pkg cream cheese, softened |
3 tbls butter, softened |
2 1/2 cups powdered sugar |
2 tsp vanilla extract |
Directions:
1. Beat eggs in a large mixing bowl; add all ingredients except for the frosting, and mix well with an electric mixer.
2. Spoon batter into paper lined muffin cups, filling three-fourths full.
3. Bake at 350 degrees for 25-30 minutes. Let cool; frost with Cream Cheese Frosting.
4. Frosting:
5. Combine cream cheese and butter; beat until light and fluffy.
6. Add remaining ingredients; beat until smooth.
7. Ice the cupcakes.
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