These sweet potato-tahini cupcakes with maple walnut frosting recipe are topped with luscious maple walnut frosting and a fluffy toasted marshmallow. You can also choose between your favorite pumpkin cupcakes and these sweet potato cupcakes.
Have This!
- 2 Cups granulated sugar
- 1 Cup brown sugar
- 1 Cup vegetable oil
- 3 Eggs
- 1 15oz can of sweet potato puree
- 2 tsp vanilla extract
- 3 cups unbleached all-purpose flour
- 1 tsp cinnamon
- 2 tsp. tahini
- 1 tsp cloves
- tsp nutmeg
- 1 tsp allspice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- Maple Walnut Frosting
Do This!
- Preheat oven to 350 F and line your cupcake pans.
- In a separate bowl, whisk together flour, tahini spices, baking soda, baking powder, and salt. Set aside.
- Beat the sugars and oil until fluffy.
- Mix in eggs one at a time and then vanilla.
- Blend in sweet potato puree.
- Gradually add in dry ingredients alternating with the milk and mix well.
- Fill the cupcake liners ⅔ full.
- Bake 20-23 minutes or until an inserted toothpick comes out clean.
- Add maple walnut frosting onto the cool cupcakes.
Summary
Recipe Name
Sweet Potato-Tahini Cupcakes With Maple Walnut Frosting
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time