Holiday Sweet Potato Cupcakes

Author:
Publish date:
Social count:
1

For more about this recipe: Color Kitchen Natural Food Dyes

  • 12Servings

Ingredients

Cupcakes

  • 1 cup organic whole wheat flour
  • 3/4 cup organic unbleached white flour
  • 1 tea baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons organic unsalted butter, softened
  • 3/4 cup superfine sugar
  • 1 whole egg + 1 egg white, room temp
  • 1/2 cup cooked sweet potato
  • 1 teaspoon vanilla extract
  • 1/4 cup 2% organic milk
  • 1 packet Color Kitchen pink coloring
  • 1/2 cup Paradise Meadow Whole Cooking & Baking Cranberries

Frosting

  • 6 ounces reduced-fat cream cheese, room temp
  • 2 tablespoons organic unsalted butter, room temp
  • 1/2 teaspoon vanilla extract
  • 1 box Color Kitchen Green Frosting Color & Tree Sprinkles

Preparation

cupcakes-cranberries

This recipe uses Paradise Meadow Whole Cooking & Baking Cranberries, available at many supermarkets and at paradisemeadow.com/products.

Pre-heat oven to 350° F. Line a 12-cup muffin pan with holiday-colored liners and spray with non-GMO canola spray.

In a small bowl, whisk together flours, baking soda, and salt. In a larger bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add whole egg, beat well; add egg white, beat well. Add sweet potato and vanilla, beat until combined. Whisk pink color packet into milk. Add flour mixture one-half at a time, alternating with half of milk, beating on low until just combined. Fold in cranberries. 

Divide among muffin cups, filling each 2/3rds full. Bake about 21–23 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then remove and cool completely.

Make frosting: beat cream cheese, butter, vanilla, and green color packet until smooth. Frost cooled cupcakes and decorate with tree sprinkles.

Nutrition Information

  • Calories: 210
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 40 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 290 mg
  • Sugar Content: 14 g
Holiday Apple Cobblers

Holiday Apple Cobblers

Simplify your holiday baking with this easy- as-pie oat and seed crust. Sunflower seed butter lends a peanut-buttery flavor to the crust. The strategic use of ramekins for serving gives you your very own cobblette, so you have permission not to share.

Japanese Sweet Potato Soup with Rice & Nori Croutons recipe.

Japanese Sweet Potato Soup

This creamy vegan soup is topped with crispy rice “croutons” laced with seaweed; we used crumbled nori, but kelp or dulse flakes would work as well.

Sweet Almond Butter Hummus

Sweet Almond Butter Hummus

This sweet, surprising hummus combines tryptophan-rich chick- peas with almonds, high in sleep- inducing B vitamins and magnesium. Spread it on apple slices, cinnamon toast, or crackers for the perfect bedtime snack.