Candied Yam Cupcakes

Candied Yam Cupcakes

MarinaHoliday

"A great use for all those leftover yams you'll have this season!"
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Ingredients

1 h 25 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.
  2. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.
  3. Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
  4. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.
  5. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

Oh these are really good! I did use apple sauce for the oil. I didn't realize I had used the last of my oil when I made brownies. But I loved it with the apple sauce so I'll probably do that fro...

Most helpful critical review

These tasty and moist, but quite dense. Perhaps I worked the batter for too long?

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Oh these are really good! I did use apple sauce for the oil. I didn't realize I had used the last of my oil when I made brownies. But I loved it with the apple sauce so I'll probably do that fro...

OMG! Brought a dozen to work and they disappeared FAST! This will definately go in the keeper box.

Super moist.... and super good!

These tasty and moist, but quite dense. Perhaps I worked the batter for too long?

I used my leftover candied yams and cut the sugar to half a cup since the yams were already sweet. These cupcakes are beyond amazing. Fluffy, moist and full of flavor! Thanks for an amazing reci...

I made these for last thanksgiving, and I'm pretty sure I ate more of them than my family did. It takes some patience with the sweet potato's but its worth it.

It did not taste like sweet potatoes. It was more like a spice cake. Overall it was ok.

Light and fluffy. Not too sweet. Veggies in cupcake form. What could be better.

Jan likes these but they're VERY sweet

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