Sweet Potato Cupcakes With Cream Cheese & Browned Butter Frosting and Candied Pecans

First of all, brown the two sticks of butter for the frosting. Put it in a saucepan on medium heat on the stove, whisking occasionally until it’s brown. Be careful not to burn it though. Now put it in the freezer so it can cool.

Preheat the oven to 375ºF. Line cupcake tins with cups.

Whisk together the mashed potatoes, olive oil, eggs, vanilla, maple extract, and brown sugar. Whisk together really well.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add to the sweet potato mixture and whisk until combined.

Fill the cupcake tins about 3/4 full. Bake for about 12-15 minutes or until a toothpick comes out clean.

Now the brown butter should be hardening. Take it out and let it get soft. Add the cream cheese and whisk until well combined. Add the cinnamon and vanilla and whisk well. Add the powdered sugar about 1/2 cup at a time until well combined. Frost cupcakes.

Now for the pecans. First, grease a large sheet of parchment paper. Put the pecans in a large pan on the stove on medium heat. Add the butter and brown sugar. Stir with a rubber spatula, scraping the bottom well, until all the sugar is melted and completely liquid. Spread the pecans on the parchment paper, separating them with the spatula so that they don’t clump together. Top the frosted cupcakes with pecans.