The Pioneer Woman Tasty Kitchen
Profile Photo

Sweet Potato Cornbread Cupcakes with Honey Goat Cheese Mascarpone Frosting

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I absolutely love cornbread and I have experimented with sweet potato cornbread before so I thought I would make a cupcake version! The actual cake is vegan, and gluten-free, while the topping is, well, not so much vegan! Anyway, these almost-vegan cupcakes are to die for, with a crumbly, slightly sweet cornbread and a tangy, subtly sweet frosting that is sure to hit the spot!

Ingredients

  • FOR THE CUPCAKES:
  • 1  Small Sweet Potato
  • 1 teaspoon Pure Vanilla Extract
  • ¾ cups Greek Yogurt
  • ¾ cups Light Coconut Milk (can Also Use Full-fat)
  • 4 Tablespoons Melted Earth Balance Vegan Butter
  • ½ cups Unsweetened Vanilla Almond Milk
  • 1-¼ cup Cornmeal
  • ½ cups Almond Flour
  • ⅓ cups Granulated Sugar
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • FOR THE FROSTING:
  • 8 ounces, weight Mascarpone Cheese, Softened At Room Temperature
  • 4 ounces, weight Plain Goat Cheese, Softened At Room Temperature
  • ¼ cups Honey

Preparation

For the cupcakes:
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Wrap the sweet potato in foil and place on the baking sheet. Bake for 45-50 minutes, or just until tender and can be pierced with a fork. Allow the sweet potato to cool completely.
2. In a large mixing bowl, mash the inside of the sweet potato. Mix in the vanilla extract, yogurt, coconut milk, butter, and almond milk.
3. In a separate mixing bowl, combine the cornmeal, almond flour, sugar, baking powder, baking soda, and salt.
4. Carefully fold the dry ingredients into the wet ingredients.
5. Lower the temperature in the oven to 350ºF. Line 8 muffins cups with cupcake liners.
6. Fill each muffin cup 2/3 full with the cupcake batter.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the middle of each cupcake comes out clean. Let cool completely before frosting.

For the frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone until creamy. Stop the mixer and add the goat cheese; beat again until smooth. Then, add the honey and beat again.
2. Frost each cupcake using a pastry bag or spatula.

Devour!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy