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Sweet Potato-Tahini Cupcakes With Maple Walnut Frosting

https://pixabay.com/en/food-eat-styling-decor-giveaways-2607398/

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
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Sweet Potato-Tahini Cupcakes With Maple Walnut Frosting
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