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.  

Frosting

• 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