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!
- for cupcakes:
- 1½ cup sweet potato, pureed
- 2 cups all purpose flour
- 1¼ tsp baking powder
- ¾ tsp baking soda
- a pinch of salt
- 1½ tsp ground cinnamon
- ½ tsp ginger, ground
- heaping ½ cup unsalted butter
- 1¼ cup light brown sugar
- 3 eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- for frosting:
- 8 oz cream cheese
- 3 cup powdered sugar
- 1 cup sour cream
- for topping:
- caramel sauce
- pecans
- raspberries
- In large bowl, combine all cupcake ingredients. Stir until smooth.
- Preheat oven to 350 F. Line muffin pan with cupcake liners. Fill liners ¾ full with cupcake mixture.
- Bake 22-24 minutes. Let cool completely.
- In medium bowl, combine all frosting ingredients. Mix with electric mixer on medium speed until fluffy or with spatula until smooth.
- Place frosting in bag with desired tip & swirl over cupcakes. Top with a raspberry, pecan, & caramel sauce. Enjoy!
mixing spoon
muffin tray
cupcake liners
measuring cup
medium mixing bowl
electric mixer (optional: mixing spatula)
frostin bag
Kathy says
Yum! These look and sound delicious! I wonder if they are just a little bit healthy as well with the sweet potato. Thanks for sharing this great recipe with us.
Kathy
http://www.glamsimplified.com
Caitlin says
Haha I like to think so!! Enjoy! xo
Esther says
This cupcakes look DELICIOUS! Thank you for sharing this recipe, I’ll try it when I have a day off 🙂 Have a great week!
xo, Esther
http://bubblesther.com
Caitlin says
Yay so glad to hear that!! Tag your pictures with #PLSRfood for a chance to be featureD! xo
Vanessa @ Living in Steil says
I never would have thought to try sweet potato cupcakes before. But these sound delicious. I happen to like all of the fall treats, but those seem like a healthier alternative. Thanks for sharing the recipe!
http://www.livinginsteil.com
Caitlin says
Right?! They’re delicious though! Enjoy! xo
Kathrine Eldridge says
These look absolutely delicious! Thanks for sharing this perfect Thanksgiving dessert. 🙂
http://www.kathrineeldridge.com
Caitlin says
Thanks so much, Katherine!! Have a great holiday! xo
Jessica What To Style says
Ohh these cupcakes look tasty! 😀
By the way, there’s a new post up on my blog!
xoxo,
Jessica from What To Style
Caitlin says
Thanks so much, Jessica!! Have a wonderful day! xo
Ali says
These look absolutely wonderful. Thanks for sharing this recipe. I bet my kids would actually eat these sweet potatoes!
Caitlin says
The perfect way to sneak a veggie into their diet!! Enjoy! xo
Kara says
Oh my goodness…these look SO good !!
http://www.fcnextdoor.com
Caitlin says
Thanks, Kara!! Enjoy! xo
jenessa says
yum!!
XO JNESS
jenessasheffield
Caitlin says
Thanks so much!! Enjoy! xo
Adaleta Avdic says
These look incredible – I have to bake all day tomorrow to feel right now! xx, adaatude.com
Caitlin says
Yay!! Enjoy & share your food pictures with #PLSRfood! xo