I made these cupcakes last year for a company thanksgiving pot-luck at work, and it’s a great single-serving ode to the classic sweet potato casserole. While a bit denser than my typical cupcake, they were a big hit among my coworkers.
Sweet Potato Cupcakes
CourseDessert
Servings
Prep Time
24cupcakes
60minutes
Cook Time
Passive Time
20minutes
20minutes
Servings
Prep Time
24cupcakes
60minutes
Cook Time
Passive Time
20minutes
20minutes
Ingredients
For Cupcake
1cup
unsalted butter
1 1/2cups
white sugar
8oz
sweet potatobaked and mashed
4
egg yolks
2
whole eggs
3/4cup
milk
1 1/2tsp
vanilla extract
2 1/2cups
cake flour
2tsp
baking powder
1/2tsp
salt
For Frosting
1/2cup
unsalted butter
2/3cup
solid unflavored vegetable shortening
1tsp
vanilla extract
16oz
confectioners' sugar
1cup
dark brown sugar
1/4cup
Honey
2tbsp
heavy whipping cream
Instructions
For Cupcake
Preheat oven to 350 degrees F. Prepare cupcake pans with liners.
Sift together flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the sweet potato. Beat in the egg yolks one at a time, followed by the whole eggs one at a time. Stir in the vanilla.
Beat in the flour mixture one third at a time, mixing alternately with a third of the milk, mixing just until incorporated.
Scoop the batter into the prepared cupcake pans.
Bake in the preheated oven for 18-20 minutes, until a toothpick or baking probe comes out clean.
Let cool for 10 minutes before transferring to cooling racks. Let cool completely before frosting.
For Frosting
Cream butter and shortening in an electric mixer with whipping attachments.
Mix in vanilla, brown sugar and honey.
Stop mixer, add confectioners' sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
Slowly add heavy whipping cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.
Recipe Notes
To evenly and cleanly fill the cupcake pans, I use a triggered ice cream scoop. It makes the process much easier.
I also topped these with half a jumbo marshmallow (cut with kitchen shears) to complete the "sweet potato casserole" feel to these cupcakes.