Daily Cupcake Recipe

Recipe for Saturday, May 14th, 2011:
Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting

Recipe via Evil Shenanigans

Prep time: unknown
Bake time: 18-20 minutes

Serves: 12 cupcakes

Ingredients [Sweet Potato Cupcakes]:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar
• 6 tablespoons butter, at room temperature
• 6 ounces (or one small) sweet potato, peeled and diced
• 1/3 cup buttermilk
• 1 egg
• 2 teaspoons vanilla

Ingredients [Brown Butter Cream Cheese Frosting]:

• 1 stick (8 tablespoons) unsalted butter, browned and cooled
• 1 block (8 ounces) cream cheese, at room temperature
• 2 teaspoons vanilla
• 1/4 teaspoon cinnamon
• 3 – 4 cups powdered sugar

(A conversion table can be found here.)

Directions:

Heat the oven to 350 F and line a 12 cup cupcake pan with paper liners.

Steam the sweet potatoes until fork tender, about ten minutes. Set aside to cool slightly then mash with a fork until smooth. In a medium bowl cream together the butter and sugar until light in color, about three minutes. Add the egg, sweet potato, buttermilk, and vanilla. Mix until well combined. In a large bowl sift the flour, spices, baking powder, baking soda, and salt together. Pour the wet mixture into the dry and whisk until no large lumps remain. Do not over-mix.

Divide the batter evenly between the baking cups. Bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when lightly pressed in the enter. Cool for three minutes in the pan then remove the cupcakes to a wire rack to cool completely.

Make frosting: In a medium bowl cream together the cream cheese and browned butter until well combined. The mixture may look slightly curdled. Add the vanilla, cinnamon and powdered sugar and mix until smooth.

Decorate the cupcakes as desired.