Description
A cozy bite of fall in every cupcake!
Creamy sweet potatoes meet the crunch of pecans and a swirl of pecan pie filling—these cupcakes are pure comfort baked into a handheld treat. Perfect with coffee, tea, or a gathering of loved ones.
Ingredients:
1 cup mashed sweet potatoes (cooked and cooled)
½ cup brown sugar
¼ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 cup all-purpose flour
1 tsp baking powder
½ cup chopped pecans
½ cup pecan pie filling (store-bought or homemade)
Instructions:
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners. (5 minutes)
In a large bowl, beat together mashed sweet potatoes, brown sugar, granulated sugar, and softened butter until smooth and creamy. (4 minutes)
Add eggs and vanilla extract, mixing until well combined. (2 minutes)
In a separate bowl, whisk together cinnamon, nutmeg, salt, flour, and baking powder. (3 minutes)
Gradually stir dry ingredients into the sweet potato mixture until just combined. (2 minutes)
Fold in chopped pecans for crunch. (1 minute)
Fill each cupcake liner two-thirds full with batter. (3 minutes)
Spoon a small dollop of pecan pie filling on top of each cupcake. (2 minutes)
Bake until a toothpick comes out clean, about 20–25 minutes. (25 minutes)
Cool in the pan for a few minutes before transferring to a wire rack to cool completely. (15 minutes)
Prep Time: 15 minutes | Cooking Time: 25 minutes | Cooling Time: 15 minutes | Total Time: 55 minutes
Kcal: 310 kcal | Servings: 12 cupcakes
#FallBaking #SweetPotatoCupcakes #PecanPieTwist #CozyDesserts
Step-by-Step Guide
Follow these detailed steps for perfect cupcakes. First, ensure your sweet potatoes are fully cooked, cooled, and mashed until smooth with no lumps. Cream the sweet potatoes, sugars, and butter for the full 4 minutes to incorporate air for a light texture. When adding the dry ingredients, mix only until the flour disappears; overmixing leads to dense cupcakes. Use a cookie scoop to fill liners evenly for consistent baking. Place the pecan pie filling dollop directly in the center and gently press it down slightly—it will sink a bit as it bakes, creating a gooey core.
Serving Suggestions
These cupcakes are delightful on their own but can be elevated for special occasions. For an extra treat, top with a dollop of cinnamon-spiced whipped cream or a drizzle of salted caramel sauce. Serve them warm with a scoop of vanilla bean ice cream for a decadent dessert. They pair beautifully with a hot cup of chai tea, black coffee, or even a glass of cold milk.
How-to Summary
In short: Mix wet ingredients (sweet potato, sugars, butter, eggs, vanilla). Whisk dry ingredients (flour, spices, baking powder, salt). Combine wet and dry, fold in pecans. Portion batter into liners, top with pecan pie filling. Bake at 350°F for 20-25 minutes until set. Cool and enjoy.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, ensure it is 100% puree with no added sugars or spices. Drain any excess liquid well.
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. The pecan pie filling is best at room temperature.
Can I make these without nuts?
Absolutely. Omit the chopped pecans. The cupcakes will be softer but still delicious.
My filling sank completely. What happened?
The batter was likely too thin. Ensure your sweet potato mash is thick, not watery. Also, avoid overmixing after adding flour.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Common Mistakes to Avoid
- Using hot sweet potato mash, which can cook the eggs and create a gummy texture.
- Overmixing the batter after adding flour, which develops gluten and makes cupcakes tough.
- Filling cupcake liners too full, causing batter to overflow and preventing proper rising.
- Opening the oven door frequently during baking, which causes temperature fluctuations and uneven results.
- Not letting cupcakes cool in the pan for 5-10 minutes before moving to a rack, which can cause them to break apart.
Conclusion
These Sweet Potato Pecan Pie Cupcakes perfectly capture the essence of fall baking in a convenient, shareable treat. The combination of spiced sweet potato cake, crunchy pecans, and a rich, gooey filling is irresistibly cozy. By following the detailed guide and avoiding common pitfalls, you can reliably create these impressive cupcakes that are sure to become a seasonal favorite. Enjoy the process and the delicious results!