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sweet potato cupcakes

My Favorite Sweet Potato Cupcakes

Sweet Potato Cupcakes are so moist and easy to make! These Sweet potato cupcakes are topped with a whipped cream cheese frosting that just melts in your mouth!
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

Sweet Potato Cupcakes

  • 2 Eggs
  • 1 cup Sugar
  • ½ cup Oil
  • 1 tsp Vanilla Extract
  • 1 ½ cup Sweet potato (10oz)
  • 1 Cup All Purpose Flour
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ¼ tsp Salt
  • ½ teaspoon Cinnamon

Whipped Cream Cheese Frosting

  • 1 ½ cup Heavy cream
  • ¼ cup Sugar
  • 2 oz Cream Cheese
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Cinnamon

Candied Maple Pecan

  • 1 tablespoon Brown Sugar
  • 1 tablespoon Maple Syrup
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • ½ cup Pecans
  • 1 teaspoon Water

Instructions
 

Sweet Potato Cupcake Batter

  • In a stand mixer add in the eggs and sugar and whip on high until light in color.
  • Add in the oil, vanilla extract and then the sweet potatoes and mix until the sweet potatoes have broken up and is mixed thoroughly.
  • Mix in the remaining dry ingredients and mix the batter on medium-high for 30 seconds making sure to scrape the sides. The batter should be thick.
  • Fill the cupcake liners until ¾ full and then bake at 350F Oven for 12 to 14 minutes.
  • Allow them too fully cool.

Candied Pecans

  • In a small pan on medium heat add the brown sugar, maple syrup, cinnamon, vanilla extract, salt, and water. Allow it to boil and stir to incorporate all the ingredients.
  • Add in the pecans and mix the caramelized mixture around the pecans. Turn off the stove and pour the pecans on a parchment-lined baking sheet. Separating the pecans quickly before the sugar hardens. Allow the pecans to cool and set to the side.

Whipped Cream Cheese Frosting

  • In a stand mixer or a large bowl mix the cream cheese and sugar until mixed evenly. Add in a third of the heavy cream and mix on low. Scrape the bottom and sides often. Once this mixture is evenly mixed add in the remaining heavy cream, vanilla, and cinnamon and mix again on low scraping the sides and bottoms. Beat the frosting on high until stiff peaks form.
  • In a large piping bag with a round tip pipe dollops of whipped cream on top.
Keyword Cupcake, Fall Cupcake, Sweet Potato, Sweet Potato Cupcake
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