Sweet Potato Cornbread Cupcakes with Whipped Cream

by Marla on November 18, 2013 · 21 comments

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Sweet Potato Cornbread Cupcakes with Whipped Cream | FamilyFreshCooking.com

It’s the perfect time of year to serve cornbread ~  like all the time. These little cupcakes are irresistible, especially when topped with chocolate & vanilla whipped cream.

Having guests over for Thanksgiving? Great! Serve up a bunch of these Sweet Potato Cornbread Cupcakes with Whipped Cream for breakfast, brunch or snacks.

Sweet Potato Cornbread Cupcakes with Whipped Cream | FamilyFreshCooking.com

Recently I posted these Gluten Free Cranberry Cornbread Muffins, which go great response!

Gluten Free Cranberry Cornbread Muffins | FamilyFreshCooking.com

Last fall I posted this Maple Cheddar Skillet Cornbread ~ another winner!

With homemade Cranberry Whipped Cream & Cranberry Sauce even better…

Maple Cheddar Skillet Cornbread | FamilyFreshCooking.com

I named these “cupcakes” but they could  have been muffins.

Sweet Potato Cornbread Cupcakes with Whipped Cream | FamilyFreshCooking.com

I’m not really sure the difference ~ but these are healthy, whole food muffins with whipped cream frosting that look like cupcakes. So that is why I called them cupcakes.

Does that make any sense?

Sweet Potato Cornbread Cupcakes with Whipped Cream | FamilyFreshCooking.com

Had a blast taking photos of these. You can probably tell.

Sweet Potato Cornbread Cupcakes with Whipped Cream | FamilyFreshCooking.com

Tiny pom pons made it even more fun!

Enjoy your cupcakes & your week!!

Sweet Potato Cornbread Cupcakes with Whipped Cream | FamilyFreshCooking.com

Sweet Potato Cornbread Cupcakes with Whipped Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 30 Mini Muffins

Sweet Potato Cornbread Cupcakes with Whipped Cream

Ingredients

  • 1 cup (132 g) Fine Ground Corn Meal
  • 1 cup (110 g) Oat Flour
  • 1/2 teaspoon fine Sea Salt
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1 cup (256 g) Sweet Potato Puree (unsweetened)
  • 1 cup (240 ml) Milk (any kind unsweetened)
  • 1/2 cup Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1 large Egg, whisked
  • Topping
  • Fresh Whipped Cream (Chocolate & Vanilla) for topping
  • or Vegan Coconut Whipped Cream

Method

  • Pre heat oven to 375 degrees F with the rack in the middle. Line or spray mini muffin pans with cooking spray. Whisk together dry ingredients in a bowl. In another bowl combine wet ingredients. Combine all to form a smooth batter. Spoon batter into muffin cups. Bake for about 12 minutes or until a wooden skewer comes out virtually crumb free. Let muffins cool.
  • Prepare whipped cream. Whip it thick so you can pipe it. Put whipped cream in piping bags & decorate the muffins.
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Cupcake Recipe Links Coming Soon…

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