Best 7 Sweet Potato Pecan Cupcake W Cream Cheese Frostin Recipes

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Indulge in a delightful culinary journey with our tantalizing Sweet Potato Pecan Cupcakes topped with a luscious Cream Cheese Frosting. These cupcakes are a symphony of flavors, seamlessly blending the natural sweetness of roasted sweet potatoes with the nutty crunch of pecans. The moist and fluffy cupcake batter, infused with warm spices like cinnamon and nutmeg, provides the perfect foundation for the rich and creamy cream cheese frosting. Each bite is an explosion of flavors and textures, leaving you craving more.

In addition to the featured Sweet Potato Pecan Cupcakes, this article offers a delectable collection of cupcake recipes to satisfy every palate. From classic Vanilla Cupcakes with fluffy vanilla frosting to decadent Chocolate Cupcakes with rich chocolate ganache, there's something for every cupcake enthusiast. Experiment with fun flavors like Red Velvet Cupcakes with tangy cream cheese frosting or indulge in the tropical bliss of Coconut Cupcakes with pineapple frosting.

Whether you're a seasoned baker or a novice in the kitchen, this article provides detailed and easy-to-follow instructions, ensuring success with every recipe. With step-by-step guidance, helpful tips, and gorgeous photos, you'll be able to create show-stopping cupcakes that will impress your friends and family.

So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Sweet Potato Pecan Cupcakes and the other delectable cupcake recipes featured in this article. Let your taste buds experience a symphony of flavors and textures as you indulge in these homemade treats. Happy baking!

Here are our top 7 tried and tested recipes!

SWEET POTATO-PECAN CUPCAKE W/ CREAM CHEESE FROSTIN



Sweet Potato-Pecan Cupcake w/ Cream Cheese Frostin image

Setting around the house one weekend & my husben wanted something sweet but different. So I made these for him. He loved them. He said it put him in mind of the holiday's.

Provided by Tara Richardson

Categories     Cakes

Time 2h20m

Number Of Ingredients 18

2 c sugar
1 c butter, room temperature
4 large eggs
1-16 oz can mashed sweet potatoes
2/3 c orange juice
1 tsp vanilla extract
3 c all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 c coarsely chopped pecans, toasted
CREAM CHEESE FROSTING
1/2 c butter, softened
8 oz cream cheese, room temp
16 oz powder sugar
1 tsp vanilla extract

Steps:

  • 1. Perheat oven to 350 degree's. Beat sugar and butter at medium speed with an electic mixer until blended. Add eggs, one at a time, beating until blended after each addition.
  • 2. Whisk together mash potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture slternately with sweet potato mixture,deginning 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.
  • 3. Bake at 350 degree's 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, with pecans if desired.
  • 4. CREAM CHEESE FROSTING Beat 1/2 cup softened butter and 1 (8-oz) cream cheese, at medium speed with an electic mixer until creamy.Gradually add 1 (16-oz) powder sugar, beat at low speed just until blended; stir in 1 tsp. vanilla extract.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Provided by Doughgirl8

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

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.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g

SWEET POTATO-PECAN CUPCAKES WITH CREAM CHEESE FROSTING



Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting image

Ok, I know, sweet potatoes in a cupcake? If you like pumpkin you will like this too! I'm on the hunt for "all things healthy" these days, and this fits right into my menu! I hope you'll enjoy these as much as we do! Cooking time does not include cooling time!

Provided by kittycatmom

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 15

1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16 ounce) can mashed sweet potatoes
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
cream cheese frosting (recipe below)
coarsely chopped pecans

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, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS



Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 18 cupcakes

Number Of Ingredients 26

One 16-ounce can sweet potatoes
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
Brown Sugar Cream Cheese Frosting, recipe follows
Candied Pecans, recipe follows
One 8-ounce package cream cheese, at room temperature
3 sticks butter, at room temperature
1/2 cup light brown sugar
6 cups powdered sugar
2 teaspoons vanilla extract
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

Steps:

  • Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
  • 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, baking soda, salt, ginger and nutmeg.
  • 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.
  • Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
  • To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
  • 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.
  • Preheat the oven to 300 degrees F. 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.

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

SWEET POTATO CUPCAKES WITH CINNAMON FROSTING



Sweet Potato Cupcakes with Cinnamon Frosting image

These sweet cupcakes sneak a little vegetables in, too -- but are no less of a fall favorite. A tender, moist cake is topped with tangy cream cheese icing spiked with tons of cinnamon. The coziest cupcakes for the coziest season!

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 18

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
1/3 cup vegetable oil
3/4 cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 cup sweet potato puree
8 ounces cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
3 cups confectioners? sugar
1 tablespoon ground cinnamon, plus more for finishing (optional)
2 teaspoons pure vanilla extract
Pinch fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  • Make the cupcakes: In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt to combine. Set aside.
  • In a large bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined. Add half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour and mix to combine. Gently stir in the sweet potato puree.
  • Divide the batter among the prepared muffin pan, filling each liner just over 3/4 full. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. Remove from the oven and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and cinnamon and mix well to combine. Scrape the bowl well, then add the vanilla and salt and mix to combine.
  • Spread the frosting on top of the cooled cupcakes. Dust with more cinnamon, if desired, then serve.

PECAN SWEET POTATO BAKE



Pecan Sweet Potato Bake image

The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3 cups mashed sweet potatoes
2 large eggs
1/2 cup sugar
1/4 cup half-and-half cream
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cubed
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts :

Tips:

  • To ensure your cupcakes bake evenly, preheat your oven to the correct temperature before starting the recipe and use a kitchen scale to accurately measure ingredients.
  • If you don't have a cupcake pan, you can bake the batter in a 9x13 inch baking pan for about 25-30 minutes. Just keep an eye on it so that you don't overbake it.
  • If you want a creamier frosting, add an extra 1/4 cup of cream cheese to the recipe.
  • For a sweeter frosting, add an extra 1/4 cup of powdered sugar to the recipe.
  • You can also add a teaspoon of vanilla extract or almond extract to the frosting for extra flavor.
  • If you don't have a piping bag, you can use a ziploc bag with the corner snipped off to pipe the frosting onto the cupcakes.

Conclusion:

These sweet potato pecan cupcakes with cream cheese frosting are a delicious and easy-to-make treat that can be enjoyed for any occasion. They are moist and flavorful, with a creamy and tangy frosting that complements the sweet potatoes perfectly. Whether you are a seasoned baker or a beginner, you will love this recipe. So next time you are looking for a sweet and satisfying treat, give these cupcakes a try!

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