Sweet Potato-Pecan Cupcakes with Cream Cheese Frosting

Prep: 15 min.
Bake: 40 min.
Cool: 1 hour

Ingredients:
1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs (I use the equivalent in egg beaters)
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 tsp. vanilla extract
3 cups all-purpose flour (I use whole wheat and it cooked fine, may be moister with all-purpose)
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
Coarsely chopped pecans (garnish)

1. Place pecans in a single layer in a shallow pan and bake at 350 degrees for 8-10 minutes or until toasted.

2. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs 1 at a time, beating until blended after each addition.

3. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

4. Bake at 350 degrees for 28 - 30 minutes or until a toothpick comes out clean. Remove immediately from pans, and cool completely. Spread cupcakes evenly with Cream Cheese Frosting. Garnish if desired.

Cream Cheese Frosting

Ingredients:
12 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 tablespoon orange juice

Combine all ingredients in the bowl and beat at low speed until sugar is incorporated.

Enjoy-- Tawny