Holiday Sweet Potato Cupcakes

For more about this recipe: Color Kitchen Natural Food Dyes…

For more about this recipe: Color Kitchen Natural Food Dyes




  • 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


  • 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


This recipe uses Paradise Meadow Whole Cooking & Baking Cranberries, available at many supermarkets and at

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.