Candy'D Sweet Potato Cupcakes With Brown Sugar Icing - Living The Dream (well, I'm trying...) Blog at - 208235

Living The Dream (well, I'm trying...)

Candy'D Sweet Potato Cupcakes With Brown Sugar Icing 
Nov. 28, 2010 2:09 pm 
Updated: Nov. 29, 2010 3:31 pm
I love to make cupcakes! But, did I know there was a “science” to it. For heaven’s sake, NO!  In September, my blog on Cupcakes vs. Muffins got me to thinking about the science of cooking. There are actually methods and rules to being a good cook and to baking especially. Further back, in my August blog, I made a comment about different food combinations and cupcakes. I mentioned I liked the idea of a Sweet Potato and Orange combo.Yum! And, I’ve been working on it (off and on) ever since… In between making anywhere between 3-7 dozen tried and true cupcake recipes per week.

So, what was so hard about this task? Well, I like to make cupCAKES. Emphasis on the “CAKE” part. When making muffins, adding fruit or vegetables have little effect on the outcome. It’s a muffin. A dense or heavier texture is expected. I wanted the end product to taste “cake-like.” Light and airy, and well,… cake-like. Therein was my dilemma

 Beauregard Sweet Potato

I made several attempts on this project! My first time out, I baked the sweet potato. They were much too glutenous and starchy to be cupcakes. The second time, I tried boiling the sweet potato. Too wet, glutenous, and starchy. They barely rose. So, back to baking. Only this time I put the potato in my convection oven. No better. They were still starchy, sort of stringy almost.

Then, one evening, I was steaming some broccoli for dinner and it hit me like a ton of bricks…. I had an Aha moment! I’ll steam that puppy! The consistency was perfect. Because it hadn’t been heated beyond the glutenous stage, the sugars didn’t turn to starch. The results were a light, yet cooked tender sweet potato.

 Steam until fork tender
I pureed the cooled potato with ½ cup orange juice. My sweet potato and orange combination was good to go. Now that I had the wet ingredients figured out,  all I had to do was come up with the right dry ingredients. That was the easy part. Duplicate the sweet potato casserole flavors. I opted for cinnamon and ginger. But, you could just as easily use nutmet, allspice, or even pumpkin pie spices. For me, it was a matter of what I was used to.

    Steamed sweet potato and orange juice

Baked and Iced Cupcakes

I’ve made a total of 6 dozen Candy’d Sweet Potato Cupcakes with Brown Sugar Icing. They’ve been gobbled up by everyone I’ve shared them with. I made 4 dozen for Thanksgiving; giving 3 dozen away and keeping 1 dozen. They were gone before the Pumpkin Pie and Mama’s Chocolate Meringue Pie were even cut. This is my very first Recipe Creation. It took me 3 months and many tries, but I’m starting to feel like a cook/baker now.  The recipe is below or below is the AR Link:

I would so love for you to save, make and rate my recipe. Comment, suggest and offer tips. You’re all the bestest and I value your opinions very much.  BTW, DDIL came up with the name…. my last name begins with a D, so it’s a take on “Candied.” She’s cleaver that way.

Candy’D Sweet Potato Cupcakes with Brown Sugar Icing


  • 1 large sweet potato (2 lbs)
  • Zest from 1 large Orange
  • 2/3 cup freshly squeezed orange juice
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 cup each granulated sugar and light brown sugar
  • 1 cup room temperature butter
  • 4 eggs
  • 2 teaspoons vanilla
  • Brown Sugar Icing
  • 1 cup powdered sugar
  • 3/4 cup (packed) dark brown sugar
  • 1/2 cup whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 teaspoon vanilla


Steam peeled and cubed sweet potato until fork tender. Cool. Add 1/2 up to 2/3 cup oranjuice and puree until canned pumpkin pie puree consistency.
Cream together eggs and sugars; add vanilla, orange zest and sweet potato puree.
Sift together flour, salt, cinnamon, ginger, baking powder and baking soda.
Add dry ingredients 1 cup at a time to wet mixture until blended. Do not overmix. Batter will be thick.
Bake in lined cupcake tins at 350 degree for 18 minutes or until toothpick inserted comes out clean.
Cool cupcakes on rack
Sift powdered sugar into a bowl.
In a medium saucepan over medium to low heat, mix together brown sugar, whipping cream and butter until sugar dissolves.
Increase heat to medium high, bring to boil and boil, stirring constantly, for about 3 minutes.
Remove from heat, stir in vanilla.
Pour brown sugar mixture into the powdered sugar and whisk until smooth, about 1 or 2 minutes.
Cool and stir icing long enough to thicken up for icing cupcakes

Nov. 28, 2010 2:23 pm
Great job - love the pictures!
Nov. 28, 2010 2:25 pm
You are so sweet! You know I don't care for the sweet potatoes or sweets in general but I enjoyed reading your blog to the very end. Your pictures are fabulous! You did such a good job on not only this blog but from the looks of it, you have perfected some wonderful cupcakes and are well on your way to be a pro at the baking. Always a pleasure to see you Candice!
Nov. 28, 2010 2:35 pm
My My aren't You the clever one! Outstanding! If the AR Gods don't publish this yummy muffy as soon as they see it, you were Robbed! So cute how you toasted the mallows for the tops. They look like a Million bucks! Thanks for inventing a new delish dish!
Nov. 28, 2010 2:36 pm
I'm with Nicole...don't really like sweet potatoes, but I love making cupcakes and really enjoy reading about them. I make several dozen month too and what I can pry away from my husband I give away! I've been making a LOT of the pumpkin ginger cupcake recipe from AR this month and I've been looking for Christmas ideas all weekend! Thanks for sharing this blog...really enjoyed it.
Nov. 28, 2010 2:40 pm
Thank you swchef! BTW, I love your Avatar photo! Makes me want to head southwest.
Nov. 28, 2010 2:42 pm
Now, I'm taking that as a huge compliment coming from the "Picture goddess." I always think of you when I shoot my food. Thanks Nikki for your help and comments.
Nov. 28, 2010 2:45 pm
Sweet, sweet Patty, thank you for checking out my blog. And, for the vote of confidence. I would be so stoked if AR would publish my recipe. The hardest part of roasting the tine little marshmellows was finding tiny little sticks to put them on. hehe Just kidding. I put them on parchment paper and popped under the broiler for about 15 seconds.
Nov. 28, 2010 2:49 pm
Well, hello there ElCay, thanks for popping in. I made the Pumpkin Ginger Cupcakes from this site too. They are really good. I send my cupcakes with DD to the hospital, give to neighbors, take to work and oh yes, we eat them too! I'm with you. Cupcakes are so much fun.
Nov. 28, 2010 2:51 pm
"finding tiny little sticks to put them on". That was hysterical! You've got such a great sense of humor and are a real joy to be around!
Nov. 28, 2010 3:22 pm
That is funny about the broiler. On Thursday, everyone was in the kitchen and I was getting the top of the sweet pots under the broiler to brown up the mallows. I was watching them Very closely, until the middle went up in Flames! I opened the oven and they were on fire, I was huffing and puffing to get them extinguished with everyone standing there watching me. Glad I didn't spit on them! Then they all yelled "Yeah, Smores"!! LOL I stared to scrape off the black parts and they said No, keep it, we love that part! So I did, and we sat down and ate:)
Nov. 28, 2010 3:49 pm
Thanks again Nikki! I love to laugh and have a good time. Life's too short to have your panties in a bunch all the time. What does the Good book say?... "Laughter is good medicine for the soul."
Nov. 28, 2010 3:51 pm
Patty, that's funny! You created a new recipe too.... Sweet Tater S'Mores! And, I'll just bet they WERE good. I'm getting an idea for a RB question. Heading over there now to post.
Nov. 28, 2010 4:31 pm
You are styling now, Candice! I'm impressed AND jealous. I need to learn how to do that! Congrats on a job well done!
Nov. 28, 2010 4:40 pm
What a fabulous blog ~ your pictures are mouth watering!
Nov. 28, 2010 6:10 pm
This sounds so delish! I can't wait to try this recipe and give them away for holiday treats! Thanks for sharing your adventure :)
Nov. 28, 2010 8:36 pm
Yahoo you put it in a blog! I feel privileged to have already heard all about it and the learning curve you experienced. Great job and beautiful pictures. Patty is right, this SHOULD be published. Hope Thanksgiving was good for you and all the family. We'll talk soon.
Nov. 29, 2010 3:15 pm
Why, thank you Marianne. I love to be "styling." LOL! But, I say, "it takes one to know one." So, you be styling too!
Nov. 29, 2010 3:17 pm
Carrie, thanks for you kind words. The photos not quite SLN quality pictures, but I'm getting better at it. Thanks for noticing!
Nov. 29, 2010 3:19 pm
dracenalady, thanks for stopping in... Please oh please, leave a review after you make them. I'd so love to hear how they turn out!
Nov. 29, 2010 3:31 pm
Hi Anne, I'm so happy to see you made it back from WA safe and sound. We had a fantastic holiday. I hope you had a wonderful TG with your family too. I can't wait to get your opinion on them. Yes, let's talk soon. Have a great week. And, thanks so much for stopping in.
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About Me
I am a wife and mother of 5 grown children. Being semi-retired has allowed me time to do things I've put off doing; like really learning to cook and bake. I also love to garden, read, scrapbook and just recently I've gotten into geneology. I am loving this phase of my life with my husband and family.
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