Sugar yam cupcakes with sweet coconut sport

4 servings
25 min
20 min
Very Easy


Number of serving: 4
2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

1 1/2 cup sugar

2 cups mashed boiled sugar/purple yam

1/2 teaspoon vanilla

1 recipe Italian Meringue Buttercream


  • Preheat oven to 350F. Line 2 12-cavity muffin pans with baking cups. Set aside.
  • Combine the flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Stir to mix; set aside.
  • In a large bowl, beat the butter with an electric mixer on medium speed for approximately 30 seconds. Slowly add sugar and beat on high speed until light and fluffy.
  • Add eggs, one at a time, beating on slow speed after each addition until combined. Add the sugar/purple yam and vanilla, beating until combined. Add flour mixture and beat until combined.
  • Scoop batter into muffin pans and bake for about 20 minutes or until a tester/wooden toothpick inserted near the center of the cupcakes comes out clean.
  • Allow cupcakes to cool in muffin pans for 10 minutes, then transfer to a wire rack and cool completely. Enjoy the cupcakes without frosting or pipe Italian Meringue Buttercream on the cupcakes for that added oomph.


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