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cup Gold Medal™ unbleached all-purpose flour
teaspoon ground cinnamon, plus more for dusting
cup unsalted butter, softened
oz, or 1 generous cup finely mashed sweet potato
teaspoon pure vanilla extract
can (16 oz) Betty Crocker™ Rich & Creamy Frosting Cream Cheese
tablespoons brown sugar
Preheat oven to 350°F. Line two 24-cup mini cupcake tins with baking cups and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and salt. Set aside.
In a large bowl with a hand mixer or in the bowl of a stand mixer fixed with paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating on low and scraping down sides of bowl after each addition, until well combined. Add sweet potato and vanilla and stir.
Add flour mixture and stir until well combined.
Spoon batter evenly into baking cups and bake 12-15 minutes or until tops of cupcakes are golden brown and spring back when lightly touched. Remove from oven and allow to cool in tins for 2 minutes. Remove from tins and cool completely on a cooling rack, about 30 minutes.
Meanwhile, stir together frosting and brown sugar and spoon into a piping bag. Pipe frosting onto cooled cupcakes and serve.
More About This Recipe
- It goes without saying that many things in miniature form are just cuter.Babies, for example. Teacup pigs. Pretty much any food, from meatloaf to muffins.So it’s no surprise that these Mini Sweet Potato Cupcakes with Brown Sugar-Cream Cheese Frosting (long name, small stature) are drop-dead adorable, too. But these babies are even better because they’re also DELICIOUS.Don’t get all hung up on the sweet potato component of these little guys. In fact, the mashed sweet potato is what really takes the cake. The flavor and texture rendered by the sweet and starchy nature of the vegetable is what makes these itty-bitty bite size cupcakes so moist, dense and rich that you won’t know if your lack of being able to contain yourself is from the cuteness or the taste (probably both).Topped with decadent Betty Crocker cream cheese frosting mixed with brown sugar (oh, for serious), it’s the perfect degree of indulgence.What I love most about these widdle biddy, cutesy woot—OK, I’m done (but the cute overload!) – is that you can pop just one or two of these into your pie hole and it’s just the right amount of sweetness (though no one’s here to judge if you down a few more. Just saying).Plus, you can make enough for a crowd in the same time and with the same amount of effort it takes to make half the amount in regular cupcake size. And, c’mon, these are just more fun to eat. Because they’re ADORABLE. Gah.Blame it on the cuteness or on the deliciousness – the way to my heart is a batch of these mini sweet potato cupcakes. And once you try them, it’ll be the way to yours, too.
Brown Sugar Cream Cheese Frosting
How To Make Sweet Potato Cupcakes
- Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.
- In a large bowl add the flour, baking powder, salt, cinnamon, sugar, sweet potato, egg, and buttermilk. Mix until well combined, about 15 to 30 seconds with a large spoon. Fill prepared muffin cups 3/4 full with batter.
- Bake for 20-25 minutes until cooked through. Let cool completely.
Line the muffin tins and fill 3/4 way full. You will bake these at 350 degrees F. for 20-25 minutes, they smell incredible while baking! Test doneness with a toothpick poked in the center.
While the cupcakes are baking, prepare your frosting. Cream your cream cheese and butter until nice and creamy. Make sure they are both room temperature, makes all the difference in the world.
Sweet Potato Cupcakes
Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
Assembly: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
BROWN SUGAR CREAM CHEESE FROSTING:
One 8-ounce package cream cheese, at room temperature
3 sticks butter, at room temperature (original recipe calls for 3 but I used 2)
1/2 cup light brown sugar
6 cups powdered sugar (sifted)
2 teaspoons vanilla extract
In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
Nonstick cooking spray, for greasing
1 egg white
1 tablespoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound chopped pecans
Preheat the oven to 300 degrees. Spray a baking sheet with nonstick cooking spray.
Beat the egg white in a bowl until frothy whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet. Pay attention while you’re baking from personal experience they can go from done to burned, in an instant.
Tips: Feel free to use a regular cream cheese or vanilla frosting. For your topping add a sprinkle of nutmeg, or utilize crystalized/candied ginger. The pecans added a nice crunch, but you can modify as you like. Remember recipes are a guide allow your imagination to flow!
- 2 pounds sweet potatoes, peeled and cubed
- ½ cup orange juice, or as needed
- 1 cup butter at room temperature
- 1 cup light brown sugar
- 1 cup white sugar
- 4 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 large orange, zested
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup confectioners' sugar, sifted
- ¾ cup packed dark brown sugar
- ½ cup heavy cream
- ¼ cup unsalted butter
- ¼ teaspoon vanilla extract
Place a steamer insert into a 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 sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make frosting: Sift the confectioners' sugar into a large bowl set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.
Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting (Just Desserts Challenge)
Oh goodness, this is our second Top Chef Just Desserts Elimination Challenge … Challenge!
On the last episode of Top Chef Just Desserts the cheftestants were challenged to create bake sale goodies. I love bake sale goodies, as my thighs will attest, so I was all in on this one. Bake sale treats are meant to be homey, but that does not mean they are simple. Since the air has suddenly become crisp (I know it can’t last, it is Texas) I felt an autumnal baking urge! I wanted something hearty, earthy, complex, and decidedly for the fall. That left me with only one available option here in Texas. Sweet potatoes!
These cupcakes remind me of sweet potato pie but better because they have frosting. I did not add a lot of spices to these cupcakes, opting for cinnamon and a little allspice. Sweet potato has a delicate flavor that is easily overpowered by too much spice, but if you want to add other flavors you can. By far, the frosting is my favorite part of these cupcakes. It tastes like tangy toffee, which sounds strange until you actually taste it. Combine the frosting with the sweet potato cupcake and you have a treat worthy of any fall party or get together!
Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting Yield 12
For the cupcakes:
1 1/4 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, at room temperature
6 ounces (or one small) sweet potato, peeled and diced
1/3 cup buttermilk
2 teaspoons vanilla
1 stick (8 tablespoons) unsalted butter, browned and cooled
1 block (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla
1/4 teaspoon cinnamon
3 – 4 cups powdered sugar
Heat the oven to 350 F and line a 12 cup cupcake pan with paper liners
Steam the sweet potatoes until fork tender, about ten minutes. Set aside to cool slightly then mash with a fork until smooth.
In a medium bowl cream together the butter and sugar until light in color, about three minutes. Add the egg, sweet potato, buttermilk, and vanilla. Mix until well combined.
In a large bowl sift the flour, spices, baking powder, baking soda, and salt together. Pour the wet mixture into the dry and whisk until no large lumps remain. Do not over-mix.
Divide the batter evenly between the baking cups. Bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when lightly pressed in the enter. Cool for three minutes in the pan then remove the cupcakes to a wire rack to cool completely.
While the cupcakes cool prepare the frosting. In a medium bowl cream together the cream cheese and browned butter until well combined. The mixture may look slightly curdled. Add the vanilla, cinnamon and powdered sugar and mix until smooth.
Decorate the cupcakes as desired.
Time for the Round-Up!! So, what other bake sale goodies would our Just Desserts Elimination Challenge … Challenge participants be selling??
- My friends over at the pêche would be selling some yummy looking Peanut Butter Crispy Bars! Pretty sure those would sell out!
- Marye from The Restless Chipotle is going to tempt our taste buds with Fluffernutter Whoopie Pies. How could you say no?
- Fun As We Go has some spectacular Raspberry Bars on offer … made with fresh raspberry filling! Oh my, yes please!
- Lara from Food. Soil. Thread. made Zucchini Coconut Bread that would have me spending my money!
- Annie’s Dish may have my kryptonite on sale. Seriously! I dare you to pass up these Fluffernutter Brownies
- The Twisted Chef may be breaking the law with Salted Caramel. Seriously, it should be illegal it sounds SO good!
- Renee at Flamingo Musings made some sinful looking Pumpkin Rocky Mountain Brownies! Those look absolutely killer!
The folks at Bravo were kind enough to recommend a sneak preview of the next episode! Check it out below!
I can’t wait for the next challenge! See you next week, and if you want to participate just email me the link to your Elimination Challenge inspired post no later than 9am CST Wednesday morning.