Sweet Potato Cupcakes With Cream Cheese Frosting Are The Ultimate Thanksgiving Dessert

Ironically, the day before I made this sweet potato cupcake recipe, I told my friends, “I’m just not a fan of fall-flavored desserts.” It’s true, I prefer blueberry pie over pecan, cookie dough cinnamon rolls over your typical version, and a green tea latte over anything pumpkin. I do, however, love fall flavors in savory foods: fig grilled cheesesquash and 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 by 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, and thought a raspberry would be a nice succulent surprise!

Ingredients

For cupcakes:

  • 1 1/2 cup sweet potato, pureed
  • 2 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • A pinch of salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ginger, ground
  • Heaping 1/2 cup unsalted butter
  • 1 1/4 cup light brown sugar
  • 3 eggs
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. nutmeg

For frosting:

  • 8 oz. cream cheese
  • 3 cup powdered sugar
  • 1 cup sour cream

For topping:

  • Caramel sauce
  • Pecans
  • Raspberries

Instructions:

  1. In a large bowl, combine all cupcake ingredients. Stir until smooth.
  2. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners. Fill liners three-quarters of the way full with cupcake mixture.
  3. Bake for 22 to 24 minutes. Let cool completely.
  4. In a medium bowl, combine all frosting ingredients. Mix with an electric mixer on medium speed until fluffy, or with a spatula until smooth.
  5. Place the frosting in a bag with desired tip, and swirl over cupcakes. Top with a raspberry, pecan, and caramel sauce. Enjoy!

For more cool food ideas, check out Bustle on YouTube.

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Images & Recipe: Public Lives, Secret Recipes

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