"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!" — Candice
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sweet potatoes, peeled and cubed
orange juice, or as needed
butter at room temperature
light brown sugar
eggs at room temperature
large orange, zested
1 1/2 teaspoons
confectioners' sugar, sifted
packed dark brown sugar
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!
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.
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!
Great recipe!!!! I had a bake off with my friends for labor day and destroyed them lol Great cupcake and awesome icing :D
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.
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.
I made these cupcakes and was surprised that they were fairly easy and tasted amazing. I left out the orange zest but kept the orange juice. I did however have a problem with the frosting - I felt it tasted too much like butterscotch so I ended up making a traditional buttercream frosting.
Great, Reduce spices
* Percent Daily Values are based on a 2,000 calorie diet.
Candy'D Sweet Potato Cupcakes with Brown Sugar Icing
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 56
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