Sweet Potato Cupcakes with Cream Cheese Frosting
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!