Scale:
Ingredients
for the cupcakes
- 1 cup sweet potato puree
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
for the frosting
- 1/2 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- caramel sauce, for drizzling (optional)
- pecans, for garnish (optional)
Instructions
- Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners. Set aside.
- In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until combined.
- Pour batter evenly into cupcake liners. Bake for 15 minutes, then allow to cool completely before frosting.
- To make the frosting, cream the butter in a standing mixer fitted with a whisk attachment for about 1 minute. Add in the cream cheese, beating for another minute. Add in powdered sugar, vanilla, and salt, beating until the frosting is nicely whipped, about 30 seconds more.
- Place 3 tablespoons of frosting over each cupcake, and use the back of a knife to smooth it out. Drizzle on caramel and top with crushed pecans!
Leave a comment and rate this recipe!
How many cupcakes does this recipe yield ? Looking to make 24 and wanted to know should i double the recipe ?
Hey Jerica! Our recipe made 16, so I’d recommend doubling it 🙂
I wish your recipes were “pinable”.
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Hey Jill! Our recipes are pinnable! Are you having this issue on any other sites? Would love to fix tihs problem for you but not sure where to start!
I already following you on Pinterest, but I don’t see where to pin this recipe on this page. I’ve looked several times, but I’m missing it. 🙁
Hmm that is so strange! Do you have the Pinterest plugin installed on your web browser?
A local coffee shop in Chicago actually has a sweet potato pie latte with toasted marshmallow, and even though I am usually team pumpkin, I admire their idea to change it up in a world where pumpkin spice is so overdone 😉 Ohhh, and regarding CBD oil, I have been making no-bake desserts with it, because it is more fun to consume it in a yummy treat than a dropper on your tongue!
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These look beautiful. I would like to try but I am curious about sweet potato puree… I am assuming you bake a sweet potato and mash it? Should it go thru a ricer?
Let me know! Thank you.
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