Filled Sweet Potato Cupcakes
Ingredients:
- light brown sugar - 1 1/4 cups
- egg, room temperature - 1
- vanilla extract - 1 tsp
- butter, soft - 1/4 cup
- unsweetened applesauce - 1/4 cup
- mashed sweet potato - 3/4 cup
- whole wheat flour - 3/4 cup
- flour - 1/2 cup
- baking soda - 1 1/4 cups
- pumpkin pie spice - 1 tsp
- milk - 1/2 cup
- butter, soft - 1/2 cup
- marshmallow creme - 1 1/2 cups
- powdered sugar - 3 cups
- milk - 2 tsp
- vanilla extract - 1 tsp
- chopped walnuts - 1 cup
Instructions:
In a bowl, beat 1/4 cup butter, applesauce, vanilla, sweet potatoes, egg and sugar together. Whisk until soft and fluffy. Add both flours, baking soda and pumpkin pie spice, mix. Add 1/2 cup milk, beat until combined. Line a muffin tin with 12 paper liners; fill each liner 3/4 full with batter.
Bake in a preheated 350 degree oven for about 14 - 15 minutes or until golden. Cool completely.
Prepare filling/frosting -- in a bowl, beat together marshmallow creme, powdered sugar, 2 tsp milk, vanilla and 1/2 cup butter until soft and fluffy. Cut out a small cone from the top of the cupcakes. Place 1 T filling in opening, top with the cone you cut out, spread frosting over top. Sprinkle top with 1 tablespoon walnuts.
