Candied Yam Cupcakes

Recipe View 15 mins Steam the Yams: Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from the steamer and allow to cool slightly. (Time: 15 minutes steaming + cooling time)

Recipe View 5 mins Prepare the Oven and Cupcake Tins: Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups in two 12-cup cupcake tins with paper liners. (Time: 5 minutes)

Recipe View 10 mins Combine Wet and Dry Ingredients: In a large bowl, combine the cooked yams, eggs, oil, granulated sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until light and fluffy. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the yam mixture, mixing just until combined. Be careful not to overmix. (Time: 10 minutes)

Recipe View 20 mins Fill and Bake the Cupcakes: Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 to 20 minutes. (Time: 17-20 minutes)

Recipe View 5 mins Cool the Cupcakes: Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. (Time: 5 minutes in pan + complete cooling time)

Recipe View 10 mins Prepare the Cream Cheese Frosting: While the cupcakes are cooling, beat together the softened cream cheese and butter until light and fluffy. Beat in the remaining 1 teaspoon of vanilla extract and then gradually add the confectioners' sugar, mixing until smooth and creamy. (Time: 10 minutes)

Recipe View 10 mins Frost and Serve: Once the cupcakes are completely cool, frost generously with the cream cheese frosting. Decorate as desired and serve. (Time: 10 minutes)