Description
Moist, spiced, and topped with a dreamy maple pecan frosting — these cupcakes are a little slice of holiday heaven in every bite! Perfect for gatherings, parties, or just a cozy fall treat.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup cooked and mashed sweet potato
1/2 cup buttermilk
1 teaspoon vanilla extract
For the Maple Pecan Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Instructions:
Preheat oven: Set to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. (Prep: 5 minutes)
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. (Mixing: 3 minutes)
Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. (Mixing: 5 minutes)
Add wet ingredients: Stir in mashed sweet potato, buttermilk, and vanilla until smooth. (Mixing: 4 minutes)
Combine: Gradually add dry mixture into the wet, stirring just until combined. (Mixing: 3 minutes)
Bake: Divide batter evenly into liners (about 2/3 full each). Bake 18–22 minutes, until a toothpick comes out clean. Let cool completely. (Baking: 20 minutes | Cooling: 20 minutes)
Make frosting: Beat butter until creamy. Slowly add powdered sugar, then mix in maple syrup and vanilla. Fold in toasted pecans. (Mixing: 8 minutes)
Frost & garnish: Spread generously over cooled cupcakes. Sprinkle with extra pecans if desired. (Decorating: 5 minutes)
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 servings
#SweetPotatoCupcakes #MaplePecanFrosting #FallBaking #HolidayDesserts
Step-by-Step Guide
Follow this detailed guide for perfect cupcakes every time. Start by ensuring your sweet potato is well-mashed and cool. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy; this incorporates air for a light crumb. Alternate adding the dry ingredients and buttermilk to the wet mixture in two or three additions, beginning and ending with the dry ingredients. This prevents overmixing and ensures a tender texture. Fill liners exactly 2/3 full using an ice cream scoop for uniformity. Bake on the center rack and check for doneness at 18 minutes.
Serving Suggestions
These cupcakes are versatile for any occasion. For a festive holiday platter, arrange them on a tiered stand with sprigs of rosemary. Serve alongside a warm chai latte or spiced apple cider. For a dessert course, plate a cupcake with a small scoop of vanilla bean ice cream and a drizzle of extra maple syrup. They also make wonderful packaged gifts; place in a decorative box lined with parchment paper.
How-to Summary
In brief: Mix dry ingredients. Cream butter and sugar, then add eggs. Blend in sweet potato, buttermilk, and vanilla. Combine wet and dry mixtures. Portion into a lined muffin tin and bake at 350°F for 18-22 minutes. Cool completely. For frosting, beat butter, powdered sugar, maple syrup, and vanilla, then fold in toasted pecans. Frost cooled cupcakes.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, you can. Ensure it is plain, not pie filling, and drain any excess liquid. Measure 1 cup packed.
What’s a buttermilk substitute?
Add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let come to room temperature before serving for best texture.
Can I make the frosting without nuts?
Absolutely. Simply omit the pecans. The maple frosting is delicious on its own. You could also add a pinch of cinnamon for extra spice.
Can I make these cupcakes ahead and freeze them?
Yes. Freeze unfrosted, fully cooled cupcakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight and frost before serving.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to dense, tough cupcakes. Mix only until no dry streaks remain.
- Using hot sweet potato: Warm potato can melt the butter and prematurely activate the leavening agents, affecting the rise.
- Overfilling the liners: Filling more than 2/3 full causes batter to spill over and creates messy, flat tops.
- Frosting warm cupcakes: The frosting will melt and slide off. Ensure cupcakes are completely cool to the touch.
- Using imitation maple syrup: For the best flavor, always use pure maple syrup in the frosting.
Conclusion
These Sweet Potato Cupcakes with Maple Pecan Frosting are the epitome of cozy, festive baking. By following the detailed steps and avoiding common pitfalls, you’ll create a dessert that is as beautiful as it is delicious. The moist, spiced cake paired with the rich, nutty frosting is sure to become a seasonal favorite for gatherings or a simple treat. Happy baking!