Candy'D Sweet Potato Cupcakes with Brown Sugar Icing Recipe - Allrecipes.com
Candy'D Sweet Potato Cupcakes with Brown Sugar Icing Recipe
  • READY IN ABOUT 2 hrs

Candy'D Sweet Potato Cupcakes with Brown Sugar Icing

Recipe by  

"A very light and airy cupcake with brown sugar icing. Topped with optional toasted marshmallows and a pecan half, these little cakes taste just like its Holiday Sweet Potato dish counterpart, but with a cupcake-y twist!"

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Ingredients Edit and Save

Original recipe makes 4 dozen cupcakes Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
  2. Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
  3. Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
  4. Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
  5. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.
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Footnotes

  • Cook's Note:
  • Every recipe I make which lists ingredients containing lactose, I generally substitute with lactose-free products. It almost always makes no difference to the outcome of the recipe. I made the icing recipe above using LF whole milk, and it turned out great.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2011

I get many requests to make these Sweet Tater CCs and get rave reviews everytime I do. Even those who HATE Sweet Potatoes love these little gems. They really are light, airy and delicious. Not heavy as you might expect. BTW, don't try to pipe the icing. Just slather it on. It's sweet and yummy!

 
Most Helpful Critical Review
Nov 23, 2012

Cupcakes came out decent, they were moist, but they seemed a bit dense (not fluffy cake like) - Maybe I added too much sweet potato. Plus I adjusted the serving size for 24 and only got 18 cupcakes out of it?! Not sure what happened there either. I had to make them small to even get 18, so if I made them a normal size it would have been less. The icing I completely screwed up. When I went to go add the brown sugar mixture to the powdered sugar it got all lumpy. Maybe I didn't do it when it was hot enough. It was a mess, so I had to throw it all out and make another cream cheese frosting that I was familiar with. I added some cinnamin and toasted pecans on top and they came out pretty tasty, but don't think I'll be using this recipe again.

 

12 Ratings

Feb 24, 2012

Excellent cupcakes. I half expected these to be more like muffin consistency but it was more like a carrot cake. The texture was definitely cake-y and very moist. The taste was great except it was a bit heavy on the orange for me so next time i'll add less zest. I added fresh cranberries to 1/2 the mix because i had some left over and i really enjoyed the tartness. Also i had to bake these quite a bit longer (but i always seem to have to increase baking time for anything with pumpkin or sweet potato). Overall a great and new dessert for us!

 
Sep 04, 2012

Great recipe!!!! I had a bake off with my friends for labor day and destroyed them lol Great cupcake and awesome icing :D

 
Jan 10, 2014

I'm rating just the frosting on this one. I will try the cupcakes soon. I like the frosting, but I will tell you it is very sweet at fist. Let the frosting and cakes cool completely or it will be overwhelmingly sweet. Also, you can use salted butter if you have no salt butter.

 
Nov 18, 2012

PERFECT in every way! So moist, so yummy, so Fall-ish. Only thing I did different was added a dollop of marshmallow cream to the cupcakes as soon as I pulled them from the oven. Once, cooled, I iced them. I didnt have "fall" liners this time. Next time, I will.

 
Nov 27, 2013

Awesome cupcakes ! This was my first time making these and I didn't change a thing. Delicious! I will absolutely be making these again.

 
Oct 21, 2012

This recipe is very moist and has a great taste. I took some to work and within the hour they were all gone. They taste just as good with the icing as without.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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