Candy D Sweet Potato Cupcakes with Brown Sugar Icing

Ingredients

• 1 cup of mashed sweet potato
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of brown sugar
• 1/4 cup of white sugar
• 1/2 cup of butter, softened
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of milk
• 1/2 cup of chopped pecans
• 1/2 cup of raisins
• 1/2 cup of brown sugar for the icing
• 1/4 cup of butter, softened for the icing
• 1 teaspoon of vanilla extract for the icing

Directions

1. Preheat the oven to 350°F. Grease a 12 cup muffin tin.
2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the mashed sweet potato and mix until combined. Gradually beat in the dry ingredients, alternating with the milk.
5. Fold in the pecans and raisins. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the icing, beat together the brown sugar, butter, and vanilla extract until creamy. Spread over the cooled cupcakes and serve.

Interesting Facts

• Sweet potatoes are a great source of vitamins A and C.
• Brown sugar gives these cupcakes a deeper flavor than regular white sugar.
• These cupcakes can be stored in an airtight container for up to 3 days.