Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

  • momshome Posted: 02/23/10
    Worthy of a Special Occasion

    This is so good as written! I've also tried it using canned pumpkin & raisins & baked it in a 9x13 pan. No matter how you make it, it's very good!

  • ABHarp Posted: 11/13/08
    Worthy of a Special Occasion

    Wonderful, easy to make. They are moist, not too sweet. You really can't taste the sweet potatoes. Everyone loved them, even the people who do not like sweet potatoes. I used small muffin cups and dressed it up with chocolate leaves. I won 1st place in the baking competition at work. Will make again soon!

  • kitchenqueen714 Posted: 12/02/08
    Worthy of a Special Occasion

    These are delicious, plain and simple. I've made them twice this season and they've gotten rave reviews. They're on my holiday favorites list! They're not hard to make at all. I followed the recipe exactly.

  • cassiemaxwell Posted: 11/20/09
    Worthy of a Special Occasion

    Very yummy! Lots of compliments when I took to a work potluck. These are grown-up cupcakes.

  • lawbabe Posted: 12/30/08
    Worthy of a Special Occasion

    THIS IS A SUPER EASY and TASTY receipe. I tweaked it a bit by adding raisins and used yams instead of sweet potato and they are fantastic. Will do it again...and again...and again....Its actually good even without the frosting.

  • jessiejesusjew Posted: 04/30/10
    Worthy of a Special Occasion

    Yummy. I used a little less sugar in the cupcakes and the cream cheese frosting and turned out good. Cream cheese frosting was especially good. Very unhealthy but good!

  • SupremeLeader Posted: 03/14/10
    Worthy of a Special Occasion

    Excellent! We also added raisins and some crushed walnuts to the recipe. Our yield was closer to 3 dozen. Also used the foil cupcake holders and did not need to use a cupcake tin. Will make again.

  • nick9886 Posted: 12/14/10
    Worthy of a Special Occasion

    Do use foil cupcake liners. The cupcake is very moist and tended to stay wet on the bottom of the liner. Prep time is more than 15 minutes. Heavier than the standard cupcake recipe.

  • sohcahtoa01 Posted: 05/08/11
    Worthy of a Special Occasion

    Great cupcakes!! :)

  • melester Posted: 10/06/12
    Worthy of a Special Occasion

    Excellent recipe. I used yams instead of sweet potatoes. TI also thought they were tasty without the frosting...as another reviewer noted. I will be making these again.

  • BobinMass Posted: 02/20/13
    Worthy of a Special Occasion

    OK folks....to all of you using "yams" instead of sweet potatoes. If you bought them in a grocery store, they are sweet potatoes. Yams are grown in Africa...or at least 95% are. They are totally different vegetables. The Dept of Agriculture even requires that if the word "yam" is used on the label, then the words "sweet potato" has to also be on it. Slaves likened the flavor of sweet potatoes to their native yams, hence why we started calling them that.

  • StephanieDavis Posted: 12/20/12
    Worthy of a Special Occasion

    I ABSOLUTELY LOVED IT!!!!!!!!!!!!!!!

  • DSV3156 Posted: 09/23/12
    Worthy of a Special Occasion

    Could this be made using pumpkin instead of sweet potatoes (or yams, as one person did)? If so, would any adjustments need to be made other than that ingredient?

advertisement

More From Southern Living