Ingredients and Weight:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup mashed sweet potatoes
- 1/4 cup cooked turkey, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup grated carrots
Preparation Time:
20 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg, milk, and mashed sweet potatoes.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the turkey, celery, onion, and carrots.
- Fill cupcake liners about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack.
Nutritional Information:
Per cupcake (without frosting):
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Savory and satisfying
- Perfect for Thanksgiving gatherings
User Comments:
- "These cupcakes were a hit at our Thanksgiving dinner! They were so delicious and unique." - Sarah
- "I love that these cupcakes are savory instead of sweet. They're perfect for a Thanksgiving appetizer or side dish." - John
- "The combination of turkey, sweet potatoes, and vegetables makes these cupcakes a perfect way to celebrate Thanksgiving." - Mary
Special Precautions and Tips:
- If you don't have mashed sweet potatoes, you can use canned or frozen mashed sweet potatoes.
- For a vegetarian version, omit the turkey.
- To make the cupcakes ahead of time, bake them according to the recipe and let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 weeks. To reheat, thaw in the refrigerator overnight and then warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
