Ingredients
- 21⁄4 cups sifted all-purpose flour
- 3⁄4 cup dried cranberries, blueberries, or dark seedless raisins, coarsely chopped
- 3⁄4 cup walnuts, black walnuts, or pecans, moderately coarsely chopped
- 11⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 11⁄2 cups firmly packed, puréed, unseasoned baked sweet potato, at room temperature
- 1⁄4 cup finely chopped fresh ginger
- 11⁄4 cups raw sugar
- 3⁄4 cup (11⁄2 sticks) unsalted butter, at room temperature
- 1⁄3 cup milk
- 2 large eggs
- 3 tablespoons granulated sugar mixed with 1⁄2 teaspoon ground cinnamon (Topping)
How to Make It
- Preheat oven to 350°F. Line 24 muffin pan cups with crinkly foil or paper liners and set aside. Place 1⁄4 cup flour, dried cranberries, and walnuts in a small bowl and toss well to dredge. Set aside.
- Combine remaining flour, baking powder, cinnamon, nutmeg, baking soda, and salt in large electric mixer bowl. Add next six ingredients (puréed sweet potato through eggs) and beat at low speed 20 to 30 seconds to combine; scrape mixing bowl well. Raise mixer speed to high and beat 2 minutes more. By hand, fold in dried cranberries, walnuts, and dredging flour.
- Scoop into muffin pans, about half filling each cup, then sprinkle a little Topping over each cupcake.
- Bake on middle oven shelf 25 minutes or until puffed and a toothpick inserted in center of cupcake comes out clean.
- Transfer at once to wire racks and cool to room temperature before serving IF you can wait!