Spuds Sweet Delight Cupcake
  • Servings: 24
  • Batter
  • 2 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup butter, room temp
  • 1 14oz can sweet potatoes
  • 2/3 cup buttermilk
  • 2 eggs
  • 4 teaspoons vanilla (1 TB plus 1 tsp)
  • Maple and Brown Sugar Icing
  • 1 lb powdered sugar
  • 1 cup brown sugar
  • 1 cup butter, room temp
  • 1 cup maple syrup
  • 2 teaspoons vanilla
  1. Preheat the oven to 350' F. Line 24 muffin tins with paper liners.
  2. Batter: Beat together the butter and sugar until light and smooth. Add eggs, sweet potato, buttermilk and vanilla. Beat until combined well. Set aside.
  3. In a large bowl, sift the dry ingredients: flour, baking powder and soda, cinnamon and allspice. Gradually add to sweet potato mixture....stirring until combined and no lumps remain. Do not over mix.
  4. Divide between the muffin tins (filling about 3/4 full, or a tad more). Bake for 18 - 20 minutes or until a toothpick entered in the center of a cupcake comes out clean. Cool for a couple of minutes. Remove from muffin tin and allow to cool completely before attempting to ice them.
  5. Icing: I followed the initial instructions. If I were to do it again, I 'd try it differently. The instructions said to:
  6. On low speed, stream the sugars, butter and salt. Stream in maple syrup. Add vanilla. Increase the speed to med and beat until light and fluffy.
  7. My icing came out a bit grainy from the brown sugar....and it was very "wet". Which tells me it needed more powdered sugar? I think.
  8. Next time, I'll work the butter first: beat until creamy, approx. 2 minutes on med-high speed. Then reduce the speed to med. and add the powdered sugar 1/2 cup at a time. Add brown sugar and beat until fluffy. Stream in the maple syrup and vanilla...continuing to beat until light and fluffy again.
I wanted something a little fun, a little different, and reflective of the season for Cupcake Camp LA 2010. It's a sweet potato cupcake with a maple, brown sugar icing.