Best 6 Sweet Potato Cupcakes Brown Sugar Cream Cheese Frosting Candied Pecans Recipes

SHARP CHEDDAR CUPCAKES WITH CANDIED PECAN TOPPING AND HONEY BLUE CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
• In a large bowl, mix the flour, granulated sugar, milk, butter, baking powder, vanilla and egg. Add the cheese and stir to combine. Fill the cupcake liners three-quarters full and bake for about 20 minutes. Let cool.
• Spoon a tablespoon of Candied Pecans on each cooled cupcake. Then frost each cupcake with Honey Blue Cheese Frosting. Finally, garnish with a Cheddar Cheese Crisp and 1 whole candied pecan.
• Combine the brown sugar, 1/4 cup water and butter in saucepan. Heat over medium heat until the sugar melts. Stir in all the pecans. Continue cooking over medium heat until the sugar reaches a full boil, stirring occasionally. Watch carefully as the sugar will boil fairly quickly. As soon as the mixture reaches full boil, remove from the heat and transfer to a bowl to cool. Remove the whole pecans and save for garnish. Spoon candied pecans over cupcakes when sugar becomes sticky and not too runny.
• Cream the cream cheese and butter together in a mixer. Add the blue cheese and honey. Slowly add the powdered sugar and mix well.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Drop quarter-size mounds of cheese on the prepared baking sheet. Bake until the cheese is crispy, about 5 minutes.

SWEET POTATO CUPCAKES

Steps:

• 1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners, this recipe makes 18 but I made 12 regular sized cupcakes and mini cupcakes with the remaining batter.
• 2. Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder and soda, salt, ginger and nutmeg.
• 3. In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• 4. Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Assembly: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• 5. BROWN SUGAR CREAM CHEESE FROSTING: One 8-ounce package cream cheese, at room temperature 3 sticks butter, at room temperature (original recipe calls for 3 but I used 2) 1/2 cup light brown sugar 6 cups powdered sugar (sifted) 2 teaspoons vanilla extract In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• 6. CANDIED PECANS: Nonstick cooking spray, for greasing 1 egg white 1 tablespoon vanilla extract 1 cup sugar 2 teaspoons cinnamon 3/4 teaspoon salt 1 pound chopped pecans Preheat the oven to 300 degrees. Spray a baking sheet with nonstick cooking spray. Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet. Pay attention while you're baking from personal experience they can go from done to burned, in an instant.
• 7. Tips: Feel free to use a regular cream cheese or vanilla frosting. For your topping add a sprinkle of nutmeg, or utilize crystalized/candied ginger. The pecans added a nice crunch, but you can modify as you like. Remember recipes are a guide; allow your imagination to flow! Original recipe courtesy of The Food Network.

SWEET POTATO CUPCAKE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
• In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork.
• Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven but keep the oven on.
• For the cake batter: In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan. Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking. Let cool to room temperature.
• In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside.
• In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar and browned butter on medium-high speed until light and fluffy. Beat in the eggs and then scrape down the bowl. Mix in the sweet potato puree and vanilla extract, beating until just combined. Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated.
• Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Set the pan on a rack to cool.
• For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth. Add the confectioner' sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Add the salt and mix to incorporate.
• To assemble: Use a piping bag to frost the cooled cupcakes generously.

CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
• Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
• Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
• Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

SWEET POTATO-PECAN CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Place pecans in a single layer in a shallow pan.
• Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
• Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
• Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
• Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
• Cream Cheese Frosting Recipe ~.
• 1/2 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract
• Makes 3 cups.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.