Sugar yam cupcakes with sweet coconut sport

Ingredients

• 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
• 3 eggs
• 2 cups mashed boiled sugar/purple yam
• 1/2 teaspoon vanilla
• 1 recipe Italian Meringue Buttercream

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Preparation

• 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.