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Sweet potato cupcakes topped with brown sugar frosting and garnished with glazed pecans.
For the cupcakes:
Preheat oven to 350 F. Put paper liners into a 12-count muffin tin and set it aside.
On a piece of parchment paper (or in a medium bowl), sift together the flours, baking powder, baking soda, cinnamon and ginger. Set aside.
In a large bowl, whisk together the eggs, yolks and sugars until pale yellow and no clumps of brown sugar remain. Whisk in the coconut oil, vanilla, pureed sweet potato and buttermilk until thoroughly combined. Slowly add in the dry ingredients, mixing until just combined.
Spoon batter into the lined baking tin and bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove them from the oven and to a cooling rack and allow to cool completely before frosting.
To make the glazed pecans:
Line a sheet pan with parchment paper. Set aside.
Combine all ingredients in a medium skillet and heat over medium heat, stirring occasionally.
After several minutes, the sugar will start to get sticky, and with a bit more time will start to melt. Keep stirring to coat the pecans.
When all of the sugar has melted and is a lovely amber color, pour the pecans onto the prepared sheet pan. Use two forks to separate the pecans. Allow to cool. Use to garnish cupcakes. Store leftover pecans in an airtight container.
To make the frosting:
In a medium saucepan, melt the butter over medium to medium-high heat. Add in the brown sugar. Bring to a steady boil, then reduce heat to medium-low and allow to boil for 2 more minutes, stirring constantly. Stir in the milk and return to a steady boil, still stirring. You should now have a lovely caramel sauce.
Remove from heat and (carefully) pour the mixture into a medium bowl. Allow to cool.
Once the mixture is lukewarm, beat in the powdered sugar with an electric mixer until smooth and your desired consistency is reached. You can add a bit more powdered sugar to thicken or a bit of hot water to thin if needed.
Pipe or spread onto cooled cupcakes and quickly garnish with glazed pecans.
Store frosted cupcakes in the refrigerator for up to 3 days.
- For a less coconut-y taste, substitute melted butter for half or all of the coconut oil in the cupcakes.
- It is really important that your sweet potato is pureed and not just mashed in order to achieve a good cupcake texture, so give it a whirl in the food processor.
Frosting recipe from The Cupcake Project.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
For those dark chocolate lovers out there, this is definitely a dessert that you need to try. I’ve never tasted anything like this cake recipe; it’s like biting into a soft chocolate bar. It is rich and full of dark chocolate flavor. Makes about 18 cupcakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!