I only worked a half day today, but that doesn’t mean I have time to relax! I spent the early afternoon making our contribution to Thanksgiving dinner…dessert. I’m not sure how I got volunteered to bring dessert, since I don’t bake. At all. Not even break-and-bake cookies. I can cook up a storm, but for some reason baking just isn’t my thing. Regardless, I couldn’t back out now, so I decided to give it a try and make cupcakes. Gulp.
At this point I think I should introduce you to one of my newest favorite bloggers: Miss Dot.

She runs the show at Miss Dot’s Cupcake Spot, and is the cutest thing ever! Her site is loaded with recipes and mouth-watering pictures of her custom cupcake creations, but that’s not all – she has a great sense of humor and is super entertaining! I highjacked a recipe from her files, and tried it out….
Can y’all believe it?!?! They actually look like cupcakes, and taste amazing! And I didn’t even use a boxed mix.
Here’s the recipe, straight from Miss Dot herself, although I should note I substituted canned pumpkin for the sweet potato, since apparently pumpkin is not in short supply around here and canned sweet potato is non-existent. Anyway, here we go….
(makes approximately 28)
1 1/2 sticks butter, room temperature
2/3 c. brown sugar
2 c. granulated sugar
4 eggs, room temperature
2 t. vanilla
dash ginger
2 t. baking soda
2/3 t. baking powder
2 t. salt
2 c. sweet potato puree (or 1-15 oz. can)
3 c. all-purpose flour
2/3 c. milk
Filling (adapted from black bottom cupcake recipe filling in “The Great Book of Chocolate” by David Leibowitz):
8 oz. cream cheese, room temperature
1/3 c. granulated sugar
1 large egg, room temperature
1/2 t. vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line cupcake tins with paper liners.
- Cream the butter and sugars on medium speed for 30 seconds.
- Add eggs, vanilla, ginger, baking soda, baking powder, and salt. Mix until just combined.
- Add sweet potato puree. Mix again until just combined (I usually do this by hand to avoid over-beating).
- Alternate adding milk and flour, starting and ending with flour.
- Pour into cupcake tins using 1/4 c. measure, then dollop a spoonful of filling into the center.
- Bake for 20-23 minutes or until the cake part is springy and bounces back to your touch.
- Cool for as long as you can possibly stand before you have to eat one. Or five.
2 c. powdered sugar
1 t. vanilla
- Cream marshmallow fluff and butter for 30 seconds.
- Add powdered sugar and vanilla. Mix together until smooth.
- Revel in the sugary goodness before you.
These are already a big hit at my house – I snuck one before it was even frosted, and hubby (who doesn’t even like sweets) gave them a HUGE thumbs up! The cream cheese filling is genius. Tomorrow I’ll be off to impress our family with my new baking skills – although we know who the skills really belong to – thank you so much, Miss Dot! Head on over to her blog to check out her awesome recipes and have a laugh or two!
Happy Thanksgiving!
















































