Sweet Potato Cupcakes with Maple Buttercream
|1¼||cups all-purpose flour|
|1||teaspoon baking powder|
|½||teaspoon ground cinnamon|
|½||teaspoon ground ginger|
|¼||teaspoon baking soda|
|¼||teaspoon fine sea salt|
|¼||teaspoon ground cloves|
|5||tablespoons unsalted butter, softened|
|½||cup Stevia In The Raw® Bakers Bag|
|1||cup canned sweet potato puree|
|¼||cup sour cream|
|1||cup powdered sugar|
|1||cup Stevia In The Raw® Bakers Bag|
|½||unsalted butter, softened|
|½||stick (4 tablespoons) unsalted butter, softened|
Preheat oven to 350℉. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and cloves. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter with Stevia In The Raw® and sugar until fluffy, 3-4 minutes. Add eggs 1 at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in ⅓ of flour mixture, then sweet potato puree, then another ⅓ flour mixture, then sour cream, then remaining flour mixture just until combined.
Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely.
For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, Stevia In The Raw® and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable (but not runny) consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.
Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.
Per serving (1 cupcake): 230 calories, 10g fat (6g saturated fat, 0g trans fat), 31g carbohydrates, 3g protein, 1g dietary fiber, 135mg sodium, 16g sugar