Tag Archives: cream cheese frosting

Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting

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)


  1. Preheat oven to 350F
  2. Cream together sweet potato, brown sugar and butter until smooth.
  3. Mix in the eggs one at a time.
  4. Add bourbon, vanilla, cinnamon and salt.
  5. Sift together flour and baking powder.
  6. Add milk and flour mixture alternating until everything is incorporated.
  7. Pour batter into cupcake liners and bake for 20-25 minutes. Allow to cool completely before frosting.
  8. While cake bakes, brown butter in a pan and set aside to cool.
  9. Cream together cooled brown butter and cream cheese, then add vanilla.
  10. Add powdered sugar a cup at a time until the desired consistency.
  11. Thin frosting with cream if it becomes to stiff.
  12. 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”.

Cranberry Orange Cream Cheese Frosting

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


  1. Beat the cream cheese and butter until combined and creamy.
  2. Add the vanilla and half of the confectioner’s sugar. Beat until combined and creamy.
  3. Add the remaining confectioner’s sugar and the milk. Beat until combined.
  4. Add the remaining ingredients and mix until smooth.
  5. Once combined, continue mixing for at least 3 more minutes to create a light and fluffy frosting.
  6. Enjoy!


  • 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.