Ingredients

The following ingredients have 12 Servings
  • <strong>Cake</strong>
  • 1 1/2 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup low-fat buttermilk
  • 3/4 cup sweet potato purée*
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • <strong>Glaze</strong>
  • 2 tablespoons unsalted butter
  • 2 tablespoons reduced-fat (2%) milk
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/4 cup sifted powdered sugar
  • 1/4 cup pecan pieces, coarsely chopped

Instruction

  • Preheat the oven to 375&deg;F and line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together flour, cocoa powder, baking soda and salt.
  • In a medium bowl, whisk together buttermilk and sweet potato pur&eacute;e.
  • With an electric mixer, cream together butter and sugar on high speed until light and fluffy, about 3 minutes.
  • Add eggs and vanilla.
  • Reduce speed to low and add flour mixture in batches, alternating with buttermilk mixture and ending with flour mixture.
  • Spoon batter into prepared muffin cups.
  • Bake until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes.
  • Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  • To make the glaze, heat butter, milk and cocoa in a small saucepan over medium heat, stirring just until butter is melted and cocoa is dissolved.
  • Transfer to a mixing bowl and gradually whisk in confectioners&rsquo; sugar.
  • Let stand 15 minutes for glaze to thicken to spreading consistency.
  • Spread over cupcakes and top with pecans.
  • *Look for canned sweet potato pur&eacute;e or make you own by baking a small sweet potato in a 400&deg;F oven until very tender, about 40 minutes, then mashing or blending the flesh until smooth.