With autumn in full swing, I’m thinking pumpkin, butternut squash and sweet potato recipes. I mentioned last week that I had a lot of canned sweet potatoes that I’ve been itching to use up. I finally decided on something else to try making with it… cupcakes! Mind blowing simplicity too! Today I’m sharing “3 Ingredient Sweet Potato Chocolate Chip Cupcake Recipe with Sweet Potato Frosting”. They are unusually moist and thick.
I love how they aren’t overly sweet because they are put together with only a yellow cake box mix and a can of pureed sweet potato! So easy and the addition of chocolate chips gives it that perfect balance of goodness. These were an instant hit and I’ll definitely be making these for an easy sweet treat for anytime, company or even a special occasion. Yum!
Sweet Potato Frosting anyone? To make a simple frosting, I used a Joy of Baking Confectioner’s Sugar Frosting recipe as the base. I omitted the milk and instead added 4 Tablespoons of Sweet Potato Puree to it. It was quite scrumptious!
4 cups confectioners sugar (icing or powdered sugar), sifted
1 cup unsalted butter, room temperature
4 tablespoons of Sweet Potato Puree
1 teaspoon pure vanilla extract
Beat all ingredients with electric mixer or hand mixer until fully blended.
What is your favorite fall dessert? Have you ever baked with sweet potato?