Saturday, November 12, 2011

Sweet Potato Cupcakes with Maple Cream Cheese Frosting and Candied Pecans

Cupcake Ingredients
  • 1 1/2 Cups firmly packed brown sugar
  • 1/3 Cup butter, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 3/4 Cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 3/4 Cup whole milk
  • 1 Cup cooked sweet potatoes
  • 1/3 Cup bourbon
Cupcake Preparation
  1. Preheat oven to 350 degrees.
  2. Line cupcake trays with 24 baking cups.
  3. Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.
  4. In another large mixing bowl, mix brown sugar, butter and eggs until fluffy.
  5. Add sweet potatoes and vanilla. Mix well.
  6. Add 1/3 of flour mixture to sugar mixture until combined. Add bourbon. Add second 1/3 of flour mixture. Add milk. Add final 1/3 flour mixture.
  7. Mix well with each addition.
  8. Fill baking cups.
  9. Bake for 12-15 minutes or until done.
  10. Cool the cupcakes on racks completely.
Candied Pecans
  • 1/2 Cup pecans, chopped
  • 3 Tablespoons unsalted butter

Candied Pecan Preparation
1. In non-stick skillet, melt 2 Tablespoons over low heat. Add pecans and cook stirring constantly for about 8 minutes. 
2. Spread on parchment paper and sprinkle with remaining Tablespoons of sugar.  Toss and set aside.  

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
Frosting Preparation

1. In a stand mixer beat all the ingredients on medium until fluffy, making sure to scrape down the side of the mixing bowl.

2. Scoop frosting into a piping bag and swirl frosting decoratively in a clockwise pattern onto cupcakes. Sprinkle with Candied Pecans.

Makes 24 Cupcakes

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