Doesn’t that look delicious?
I realize that I do a lot of research on the foods that I want to make or recreate, yet I don’t spend enough time actually making them. So, yesterday I woke up determined to make a new cupcake. Enter the sweet potato cupcake. I’ve been looking for a recipe for at least 2 years, but I realized that a lot of folks just don’t eat sweet potatoes. Or is it that they just don’t make dessert recipes that include them? There are tons of recipes of pumpkin cupcakes and pumpkin this and that, but I didn’t want any of that. About 2 weeks ago, my mom forwarded me a sweet potato cupcake recipe and as I reviewed it I figured that I could use it. I was so right! While I did make a few minor adjustments, I’m happy with the outcome of these cupcakes for a first try.
The sweet potato: I love to eat potatoes (or anything starchy for that matter); however, I don’t cook them… Unless they come frozen and are ready to popped into hot grease Anyway, the recipe says to steam the potatoes until fork tender, about 10 minutes. I bought one of these things and I ended up having to remove it from the pot because I had no clue how to use it. Long story short, if you don’t have a steamer feel free to put a little water in your pot, drop that chopped up potato right in there, and let the old school magic work. And it will work! In an effort to cut down on mashing the potatoes with a fork, as suggested, I added them to the blender, along with the milk, egg and vanilla. Smooth sweet potato mixture. Done.
The frosting: OH. MY. GAWD. Brown Butter Frosting. It smells like caramel and coffee came together and made a sweet baby. I’m all about simple frostings that don’t require much time but have a WOW factor taste. This frosting encompasses all of the above!
I do wish that the cake could have had a bit more flavor. I’m going to make them again, and I think I’ll add at least 1/4 teaspoon of nutmeg and maybe a dash of ginger. Yea… that should make it POP!
Sweet Potato Cupcakes and Brown Butter Frosting
Sweet Potato Cupcakes (adapted from Evil Shenanigans)
1 1/4 c All Purpose Flour
1/2 tsp cinnamon
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp dark brown sugar
3/4 c sugar
6 tbsp salted butter, room temperature
6 ounces (or one small) sweet potato, diced (peeled, optional)
1/3 c whole milk
2 tsp vanilla
Heat the oven to 350 degrees and line a 12 cup cupcake pan with paper liners.
Steam sweet potatoes until fork tender. Set aside to cool slightly. Once cooled, add sweet potatoes, milk, egg and vanilla to blender or food processor and puree until smooth.
In large bowl, cream butter and sugar until light fluffy. Add sweet potato mixture and mix until well combined.
In smaller bowl, whisk together remaining dry ingredients then add to wet ingredients, and mix until smooth. Divide batter evenly into each baking cup and bake for 20 minutes, or until cakes are golden brown and spring back when lightly pressed in the center.
Allow cupcakes to cool in pan and then remove and allow cupcakes to fully cool on a wire rack.
Brown Butter Frosting
8 tbsp unsalted butter
8 ounces cream cheese
2 tsp vanilla
1/4 tsp cinnamon
2-3 c powdered sugar (depending on your taste buds)
Melt butter until browned (not burned, but browned). Remove pan from heat and allow to cool completely. Once cooled, add butter and cream cheese to bowl and mix until combined. Add powdered sugar, vanilla and cinnamon and mix until thoroughly combined.