Patriotic Sweet Potato Cupcakes
What could be more fun than patriotic cupcakes? As a family farm that proudly grows and sources everything in the USA, we love coming up with new, fun recipes for your next backyard BBQ. This recipe will have your neighbors making you a permanent fixture on their guest list. Tip: slice the strawberries while they're still frozen.
- 1 can Farmer's Market Foods Organic Sweet Potato Puree
- 1 bag Stahlbush Island Farms Strawberries sliced thinly
- 1/2 bag Stahlbush Island Farms Blueberries
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened
- 1 cup sugar
- 1/4 cup applesauce
- 3 eggs
- 1/4 tsp almond extract
- 1 8 oz. package cream cheese softened
- 2/3 cup butter softened
- 2 tbsp bourbon or milk
- 4 cups powdered sugar
Preheat oven to 350 F. Line muffin baking tin with paper muffin cups, and set aside.
In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt.
In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add sweet potato puree, applesauce, and almond extract.
Add flour mixture to the wet mixture, and stir until batter is thick but combined.
Divide batter evenly among muffin cups, and bake about 20 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack until cool, and set aside for icing.
In a large mixing bowl, beat cream cheese and butter together until well combined and no bumps are left.
Add bourbon and beat until combined. Beat in powdered sugar, 1/2 cup at a time, until smooth.
Spread over cupcakes, and top with blueberries and sliced strawberries. Enjoy!