I recently made these cupcakes for a friend’s birthday party. As their family is gluten-free, I modified the recipe to make them gluten-free, but I’m sure they work just as well with normal flour. They had amazing flavor, and the candied pecans on top really made them perfect. So yummy!
Sweet Potato Cupcakes
1 1/2 C granulated sugar (I only used 1 C because this seemed like a lot of sugar)
1/2 C firmly packed dark brown sugar
1 C butter, softened
3 large eggs
2 C mashed cooked sweet potatoes (I baked them in the oven until soft, peeled the skin off and put them in the food processor with the orange juice)
1 t orange zest (I used orange juice)
3 C all purpose flour (I used Trader Joes gluten-free flour)
1 t baking powder
1 t baking soda
1 1/2 t cinnamon
1/4 t ground nutmeg
1/4 t salt
Preheat oven to 350
Beat sugars and butter at medium speed until creamy. Add eggs, 1 at a time Add sweet potatoes and orange zest. Beat at a low speed until blended.
Combine flour and next 5 ingredients; add to sweet potato mixture. Beat at a low speed until blended.
Place paper baking cups in muffin pans, spoon batter into cups, filling about 2/3 full. Bake 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
Top with cinnamon buttercream and a candied pecans
2lbs powdered sugar
2 sticks margarine
1 C shortening
2 t cinnamon
4 T maple syrup
water (to desired consistency)
1/2 t salt
Cream margarine and shortening. Slowly add about 1/2 of the sugar. Add salt, cinnamon and maple syrup. Add remaining sugar. Slowly add water while beating until frosting reaches desired consistency. (I usually make it a little thicker than I want it) Beat on medium/high for 5 minutes until frosting is light and fluffy. Add more water if necessary.
1 C pecan halves
2 T butter
2 T sugar
1/8 t salt
Heat a nonstick skillet over medium heat. Add all ingredients to skillet. Cook 3 minutes or until sugar dissolves and coats pecans, shaking pan to coat evenly. Pour pecans onto a parchment lined baking sheet. Let cool.
* These came out a bit dry. I’m not sure if its because they are gluten-free or if I baked them too long. But I may tweak the recipe in the future.