Nutritional Info

Nutrition Facts

Serving Size 1 (62g)

Calories 162
Calories from Fat 24 (15%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 1g 5%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 121.2mg 40%
Sodium 103mg 4%
Potassium 95.3mg 2%
Total Carbohydrate 27g 9%
Dietary Fiber 1g 4%
Sugars 1.4g
Protein 5.2g 10%

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Recipe Description
Great cupcakes that go well toward autumn and Thansksgiving time. The nutmeg really puts you in the holiday mood.
Prep time
1 hr 20 min
Cook time
40 min
Ready In
2 hr

Ingredients

Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  cinnamon, ground
1 Teaspoon(t)  baking powder
3 Cup(c)  all purpose flour
1 Teaspoon(t)  vanilla extract
2/3 Cup(c)  orange juice
12 Ounce(oz)  sweet potatoes, mashed
4   large eggs
1 Cup(c)  butter, softened
2 Cup(c)  sugar
1 Cup(c)  pecans, coarsely chopped

Preparation

Place pecans in a single layer in a shallow pan. Bake at 350 degrees F for 8 to 10 minutes or until toasted, stirring once after 4 minutes. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Whisk together mashed sweet potatoes, orange juice and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350 degrees F for 28 to 30 minutes, or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with cream cheese frosting and garnish, if desired.

Additional notes

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