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Candied Yam Cupcakes Recipe


If you only get candied yams at Thanksgiving, bake up a batch of these treats anytime! All the hearty spiced goodness is here with sweet potatoes, nutmeg, pecans and marshmallow crème blending for a memorable taste sensation.
Makes: About 24 cupcakes.
Skill Level: None

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Step 1

Preheat oven to 350°F.

Step 2

Line muffin pan with baking cups.

Step 3

In medium bowl, stir together flour, baking powder, cinnamon, nutmeg and salt.

Step 4

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, scraping bottom and sides of bowl. Add pureed sweet potatoes, vanilla and maple extracts; beat until well combined. Alternately add flour mixture with milk, scraping bottom and sides of bowl often. Stir in pecans. Fill baking cups 1/2 full.

Step 5

Bake 20-23 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean.

Step 6

Adjust oven to broil and position oven rack 8-10 inches from top. Cover each cupcake with a heaping tablespoon of marshmallow crème; if desired, decorate with a tip 1M swirl.

Step 7

Broil 30-45 seconds or until marshmallow is toasted. Remove from oven.

Step 8

Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

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1 tablespoon baking powder

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 can (15 oz.) sweet potatoes (drained and pureed (about 1 cup))

1/2 cup milk

3/4 cup Chopped pecans, (toasted)

1 jar (about 7 1/2 oz.) Marshmallow cream

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Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles. Learn how to make a 1M swirl, as well as, a swirl using tips 2A and 2D.

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