Sweet Potato Mini Cakes

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Sweet Potato Mini Cakes

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 3 cups shredded peeled sweet potatoes
  • 1 teaspoon rum extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup golden raisins
  • 1 cup chopped walnuts
FROSTING
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 5 cups confectioners’ sugar
  • 4 teaspoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1 1/2 cups ground walnuts

Directions

  1. In a large mixing bowl, combine the first eight ingredients. Add eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.

  2. Bake at 350 degrees for 25–30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
  1. For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.

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