I started with a sweet potato cupcake recipe I found while browsing online, but here's where it all crumbled. Literally. I had to make a couple of ingredient adjustments and somewhere along the way, I didn't account for something. Something I can't quite put my finger on, but what I ended up with was completely caved-in and overflowing cupcakes [somehow magically all at the same time]. The cupcakes were so incredibly delicate that the streusel layer literally sunk into the cupcakes. But then I also apparently overfilled the liners so we had cupcake tops like no other. And I am not a fan of cupcake tops. I like my cupcakes sitting snugly within the liners, plain and simple. So needless to say, those sad cupcakes marched their way straight to the trash. Sad [and frustrating] day.
So onto the next sweet potato cupcake recipe! Second time's a charm, in my book. Learning from my previous mistakes, I adjusted accordingly and came out with these little guys. The cupcakes themselves are not overly sweet potato-ey [which may be a good thing for some of you] and if you didn't know any better you could probably mistake them for pumpkin. Texturely, they didn't quite come out how I would have liked but Hollyann vowed they're still good nevertheless. Now on to that streusel! I sadly have to admit that the streusel sank into the cupcakes a bit, but it still lends the cupcakes a hidden sugary, crunchy layer that is unexpected yet perfectly complements the generous helping of creamy cream cheese frosting. And though these are a bit St. Patty's Day inspired, Hollyann and I wanted to give a nod to March Madness, which is beginning this weekend. SO! Hollyann made those adorable little fondant basketballs you see. Too cute!
- The original cupcake recipe only made a dozen cupcakes, so I doubled the recipe. But if you're looking for a dozen cupcakes rather than 24, just halve all of the ingredients below.
- I absolutely fell in love with this frosting. Not only is it extremely tasty, but it was ridiculously easy to pipe. I'm not a great piper by any means so this easy-to-use frosting was perfect for me.
1/2 c. packed light brown sugar
1 tbsp. sugar
1/2 c. all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. chopped pecans
5 tbsp. cold unsalted butter, cut into chunks
1-1/2 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. sugar
1/2 c. canned sweet potato pie filling
1-1/2 c. buttermilk
2 (8 oz. each) packages cream cheese, softened
1/2 c. unsalted butter, softened
1 tsp. vanilla extract
4 c. powdered sugar
- For streusel, combine brown sugar, sugar, flour, cinnamon, salt, and pecans in a small bowl. Cut in butter with hands until mixture resembles coarse crumbs. Cover and refrigerate until ready to use.
- Heat oven to 350 F. Line two muffin tins with liners; set aside. For cupcakes, add flour, baking powder, salt, cinnamon, sugar, sweet potato pie filling, eggs, and buttermilk, in a large bowl. Combine using a large spoon until well mixed (about 15 to 30 seconds).
- Fill prepared muffin cups just about 3/4 full. Top evenly with streusel, making sure to cover the tops. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Let cool completely on wire rack before frosting.
- For frosting, beat together cream cheese and butter in a medium bowl until well combined. Beat in vanilla extract. Slowly beat in powdered sugar until smooth. Frost cupcakes as desired.
Yield: 2 dozen cupcakes