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If you’ve been reading this blog for a while, my dislike of sweet potatoes has peppered any remarks around holiday recipes/meal planning. So this year I decided to set aside the distaste and give it another chance. I mean I eat broccoli now, and no one saw that one coming. Tastes change, right? Supposedly? Maybe? Okay, maybe not in this case. The cupcakes are good, but I’m still not a huge fan. My taste testers really enjoyed them. Oh well, at least I tried right?
- 1 cup cooked sweet potato
- 1 1/3 cup dark brown sugar
- 2 eggs
- 1 tsp vanilla paste or extract
- 1/3 cup bourbon
- 1/3 cup butter
- 2 1/2 cup all purpose flour
- 3/4 cup whole milk
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tbsp baking powder
- 1/2 cup chopped pecans
- 1/2 stick unsalted butter
- 4oz cream cheese (softened)
- 1 tbsp vanilla paste or extract
- 3/4 cups powdered sugar
- 1-4 tbsp heavy whipping cream
- 1/4 cup toasted chopped pecans (optional)
- Preheat oven to 350F
- Cream together sweet potato, brown sugar and butter until smooth.
- Mix in the eggs one at a time.
- Add bourbon, vanilla, cinnamon and salt.
- Sift together flour and baking powder.
- Add milk and flour mixture alternating until everything is incorporated.
- Pour batter into cupcake liners and bake for 20-25 minutes. Allow to cool completely before frosting.
- While cake bakes, brown butter in a pan and set aside to cool.
- Cream together cooled brown butter and cream cheese, then add vanilla.
- Add powdered sugar a cup at a time until the desired consistency.
- Thin frosting with cream if it becomes to stiff.
- Frost cooled cupcakes, top with toasted pecans and enjoy!
Note: Now something I feel like needs to be said is that these are not your traditional light fluffy cupcake, they are a bit more dense. Still good, but more of a “one with a cup of tea” and less “holy crap, how did I already eat three of these”.
I went a little crazy at Publix the other day. You see Pillsbury released a special holiday Cinnamon Bun Cake Mix, and I may have bought 3 boxes without even thinking about it. Okay, there was a little thought, but it went something like “Look! Special cinnamon cake! Andy likes cinnamon and cake. I should buy a couple just in case they’re awesome.” Fast forward to me trying to shove the boxes into my all ready jam-packed pantry and realizing that they would be in there forever if we didn’t like them. So, I decided to whip up a batch the week before Thanksgiving, knowing that if they weren’t our cup of tea, I could unload the extra mixes on unsuspecting family members. Plus, it gave me an excuse to try out a frosting recipe from Little City Adventures that I had my eye on.
- 12oz cream cheese, room temperature
- 3/4 cup butter, room temperature
- 1 tsp vanilla
- 6 cups confectioner’s sugar
- 2-4 Tbsp milk
- 1 Tbsp orange zest
- 2oz can jellied cranberry sauce
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Beat the cream cheese and butter until combined and creamy.
- Add the vanilla and half of the confectioner’s sugar. Beat until combined and creamy.
- Add the remaining confectioner’s sugar and the milk. Beat until combined.
- Add the remaining ingredients and mix until smooth.
- Once combined, continue mixing for at least 3 more minutes to create a light and fluffy frosting.
- I was a tiny bit disappointed that this frosting never got fluffy. I tend to like a “lighter” frosting, but if thick and sinfully rich is your thing, this is the recipe for you.
- While not my ideal texture, flavor-wise this was spot on. The cranberry and orange cut some of the richness, and I found myself eating far more than I should.
- Also, the cake mix was really good. It was very cinnamon-y, and I could even see eating it without frosting. The house smelled amazing while it was baking.