Sweet & Savory Thanksgiving Cupcakes

Happy November!! Thanksgiving is just around the corner! My two absolute FAVORITE Thanksgiving sides are candied yams and stuffing. So I decided to make these two sides into sweet & savory cupcakes! You can also make these with Thanksgiving leftovers. 


Candied Yam Cupcakes
Ingredients:
- 2 3/4 cup of flour
- 1 tbs of baking powder
- 1 1/2 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 1 stick of softened butter
-1 1/4 cup of brown sugar
- 2 eggs
- 1 tsp of vanilla extract
- 1 can (15 oz) of yams
- 1/2 cup of milk

Frosting
-a jar of marshmallow Fluff

Directions:

-Preheat the oven to 350 degrees and line  a muffin pan with cupcake cups. 

-Combine the flour, baking powder, cinnamon, nutmeg and salt in a bowl 

-In a separate  large bowl beat the butter and brown sugar until fluffy with an electric mixer.. Add in the eggs, yams, milk  and vanilla. Then slowly mix in the flour mixture. Once mixed well fill the cups 1/2 full. 

-Bake for 20 minutes. Test with  toothpick for doneness. 

-Set your oven to broil. Frost/pipe the cupcakes (once cool) with the marshmallow Fluff.  Then place on a cookie sheet and place on the top rack in the oven. 

-Watch very carefully  and  broil for just 30-90 seconds until the marshmallow is toasted. 

-Remove from oven and top with a sprinkle of cinnamon (optional). 



Stuffing Cupcakes
Ingredients:
-stuffing
-Mashed Potatoes
-Gravy

Directions:
-Preheat the oven to 350 degrees
-Spray a muffin pan with non-stick cooking spray. Then scoop stuffing into cups. 
-Bake for 20 minutes. 
-Use an ice cream scoop to top the stuffing "cupcakes" with warm mashed potatoes. this will be the "frosting."
-As a final touch drizzle some gravy on top. 

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