The extra yams you’ll have this season are going to be put to good use!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 pound yams, peeled and cubed
- 4 eggs
- 1 cup canola oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 ounces cream cheese
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.
- Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
- Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.
- Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 241 mg |
| Sugars | 19 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Deeee-licious! I don’t even like yams (I made these for someone else), but after trying these I was hooked. So moist, perfect balance of sweetness, great frosting recipe, too. Without the frosting, 4-star review, with frosting, a 5. 4.5 overall
No and yes I will make it again. Very delicious and very moist.
I made these for last thanksgiving, and I’m pretty sure I ate more of them than my family did. It takes some patience with the sweet potato’s but its worth it.
It did not taste like sweet potatoes. It was more like a spice cake. Overall it was ok.
I used my leftover candied yams and cut the sugar to half a cup since the yams were already sweet. These cupcakes are beyond amazing. Fluffy, moist and full of flavor! Thanks for an amazing recipe!
Light and fluffy. Not too sweet. Veggies in cupcake form. What could be better.
Jan likes these but they’re VERY sweet
These tasty and moist, but quite dense. Perhaps I worked the batter for too long?
OMG! Brought a dozen to work and they disappeared FAST! This will definately go in the keeper box.
Super moist…. and super good!
Oh these are really good! I did use apple sauce for the oil. I didn’t realize I had used the last of my oil when I made brownies. But I loved it with the apple sauce so I’ll probably do that from now on. I used Cream Cheese Frosting II on this site for the frosting because its one of my faves. Thanks for the recipe I will be making these again.