Sweet Potato Cupcakes with French Vanilla Frosting
These French Vanilla Sweet Potato Cupcakes are super moist and can be dressed up with sanding sugar for special occasions.
Ingredients
- 1/2 cup pureed Bruce’s Yams Cut Sweet Potatoes
- 1 16.5 oz. box French Vanilla cake mix
- 3 large eggs room temperature
- 3/4 cup water
- 1/3 cup vegetable or nut oil
- 2 tbs. mayonnaise
- 1 tsp. fresh lemon zest
- 1 16 oz. tub prepared French vanilla frosting
- white or beige sanding sugar optional
Instructions
- Preheat oven to 350°F.
- Line a 24 count muffin tin with paper liners; set aside.
- In a mixing bowl combine cake mix, eggs and pureed Bruce’s Yams Cut Sweet Potatoes.
- Add water, oil, mayonnaise and lemon zest. Beat for 2 minutes until batter is smooth.
- Pour batter into cupcake liners. Bake for 20 minutes or until golden brown.
- Remove from oven, and cool for 1 hour prior to frosting.
- Spread frosting onto cupcakes and sprinkle with sanding sugar.