Sweet Potato Cupcakes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs

• 1 (17 1/4 ounce) can sweet potatoes, mashed (unsweetened)
• 1/2 teaspoon vanilla
• 2-3 cups cream cheese frosting (1 recipe)
• finely shredded orange peel

Directions

1. 1

   Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.

2. 2

   In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. 3

   In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick).

4. 4

   Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely.

5. 5

   Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.

6. 6

   CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).