Fresh & Easy Ideas for Thanksgiving Leftovers

Sweet Potato Cupcakes-
What makes these cupcakes even sweeter (beyond the rich and creamy frosting)? They put yesterday’s mashed sweet potatoes to excellent use. Two cups of the stuff replaces the canned potatoes in this easy cupcake recipe.

Sweet Potato Cupcakes

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1-1/2 cups sugar
3 eggs
2 cups mashed sweet potatoes
1/2 tsp. vanilla
Finely shredded orange peel
Cream Cheese Frosting (recipe below)

Directions:

Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 m less