Ironically, the day before I made these cupcakes I told my friends, “I’m just not a fan of fall flavored desserts.” It’s true, I prefer blueberry pie over pumpkin, cookie dough cinnamon rolls over your typical version, & a green tea latte over everyone’s favorite PSL. I do, however, love fall flavors in savory foods: fig grilled cheese, squash & goat cheese salad, you get the point. Yet it’s been on my to do list to try sweet potato cupcakes as it combines one of my favorite savory foods with something sweet. I figured the combination might be something I could work with for a fall dessert. I was blown away with how much I loved these cupcakes. The savory cupcake matched with a cream cheese frosting is beyond delicious.

Since this is a fall flavored cupcake you’ll want to top it accordingly. Swapping out sprinkles for crumbled pecans is a clever way to decorate your cupcakes while matching flavors. Additionally, a caramel drizzle adds an extra sweet touch to every bite. You may be wondering why I chose to top these cupcakes with raspberries. Truthfully, I personally just love a fresh flavor on my dishes & thought a raspberry would be a nice succulent surprise!