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Candied Yam Cupcakes

4

0 min

Candied Yam Cupcakes

Candied Yam Cupcakes Photo 1

Category

Cake Recipes

Time

0 min

Serving

24 persons

Calories

276

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
A great use for all those leftover yams you'll have this season!

Ingredients

  • yams: 1 pound (cubed)
  • eggs: 4 piece
  • canola oil: 1 cup
  • white sugar: 1 cup
  • vanilla extract: 1 tsp
  • all-purpose flour: 2 cups
  • baking powder: 2 tsp
  • baking soda: 1 tsp
  • ground cinnamon: 2 tsp
  • salt: 1 tsp
  • ounces cream cheese: 3 piece
  • butter: 0.5 cup (softened)
  • vanilla extract: 1 tsp
  • confectioners' sugar: 2 cups

Metric Conversion

Stages of cooking

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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.
    Candied Yam Cupcakes Photo 2
  2. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.
    Candied Yam Cupcakes Photo 3
  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.
    Candied Yam Cupcakes Photo 4
  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.
    Candied Yam Cupcakes Photo 5
  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.
    Candied Yam Cupcakes Photo 6

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