Purple sweet potato cupcakes

6 servings
15 min
23 min
Very Easy


Number of serving: 6
120 g Butter

140 g All purpose flour (plain flour)

1 teaspoon Baking powder

80 g Sugar

1/2 teaspoon Salt

120 g Fresh milk or whipping cream

1/2 teaspoon Vanilla extract

200 g Sweet potatoes (steamed for about 10-15 minutes and mashed)


  • Beat butter and sugar until creamy. Add eggs one at a time.
  • Beat well after each addition and add in (about 60g or half )whipping cream and vanilla extract, mix well.
  • Then pour in the mashed sweet potatoes in it, mix well at low speed.
  • Lastly add in whipping cream and flour alternately until all has been used up.
  • Spoon batter into paper cases and bake at 180C for 20-25 minutes.
  • Keep the balance sweet potato cupcakes in fridge.
  • Wrap (loosely) the sweet potato cupcakes in aluminium foil and reheat in toaster oven for 10 minutes at 200 C before consume.


Purple Sweet Potato Cupcakes, photo 1Purple Sweet Potato Cupcakes, photo 2Purple Sweet Potato Cupcakes, photo 3


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