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Sweet Potato Cupcakes

If just on this blog, I’ve expressed my affinity for pumpkin {everything} similarly, I’m equally in love with all the flavors that Autumn has to offer.  Sure, the sweet potato rolls around year long, but it’s during this time of year that it really shines–in the lights, camera, action kind of way.

THROWBACK THURSDAYS SWEET POTATO CUPCAKES RECIPE

Sweet Potato Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 c unbleached Flour
  • 2 ts Baking Soda
  • 2 ts Cinnamon
  • 1 ts fresh Nutmeg
  • 1 ts fine Salt
  • 2 c Sugar
  • 1 c Canola Oil
  • 4 room temperature Eggs
  • 2 c Sweet Potato Puree*
  • 1 ts pure Vanilla Extract
Filling
  • 8 oz softened Mascarpone Cheese
  • 4 oz Sweet Potato Puree
  • 1 ts Cinnamon
  • 1 ts ground Ginger
  • ½ ts freshly ground Nutmeg
  • ½ ts ground Allspice
  • ½ ts ground Cloves
  • 1 ts pure Vanilla Extract
  • Pure Maple Syrup
Topping
  • Marshmallows
Instructions
  1. In your first bowl, weigh and sift out your dry ingredients which include your flour, baking soda, cinnamon, nutmeg and salt.
  2. In your second bowl, cream together your sugar and oil. Beat in your eggs one by one.
  3. Spoon in your sweet potato and splash in your vanilla. Beat the mixture in your second bowl until it gets foamy.
  4. Now, slowly combine your first and second bowl, being careful not to over mix.
  5. Bake at 350 for 17-19 minutes.
  6. Cool and meanwhile assemble your filling.
  7. Cream together your mascarpone and sweet potatoes with your vanilla. Squeeze in as much maple syrup to sweeten to your liking. Chill your filling in the fridge for 15 minutes or so.
  8. Fill a pastry bag, fitted with a small round tip and fill your cooled cupcakes until you feel gentle pressure {you don't want to burst your cake}.
  9. Place a Marshmallow on top of each cake and hit it with the broiler--keep your eye on it, you just want to begin to caramelize the sugar. When it becomes golden and puffs up, gently take a spatula and press it down.
Notes
*To make the puree, roast cubes of sweet potatoes at 350 for at least 30 minutes (or until fork tender). Cool completely and blitz in a food processor. Add water as needed to make a thick and creamy consistency. You can also use a store bought can.

 

Sweet Potato Kisses for you…and you!

Love,

Your Squishy Monster ^.~

74 thoughts on “Sweet Potato Cupcakes

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