Sweet Potato Cupcakes28

Posted by chockylit in General (Sunday January 30, 2011 at 12:24 pm)

Sweet Potato Cupcake with Bourbon Caramel Frosting

I will be honest, these cupcakes came about by accident. My intention was a honey-almond cupcake, but I had this newly discovered sweet potato flour and wanted to try it. As soon as I added the flour to the batter I knew I had something else on my hands. Quite anxious, I pushed forward with the recipe, all along feeling a cupcake disaster was sure to ensue. Thankfully I was altogether wrong. The cupcakes turned out utterly delicious. I was surprise by their texture – quite billowy and soft, but also with a toothsome texture from the almond meal. And the sweet potato flavor was there, but subtle allowing the honey and almond to shine through as well.

The frosting? What can I say – this is my current absolute favorite frosting. It’s just a notch above it’s cousin, the salted caramel frosting recipe, that is my go-to frosting for just about anything. But bourbon has it’s adult appeal and it’s my top-pick for adult events.

You may start noticing a trend with this and future recipes… gluten-free. We have discovered that our daughter is wheat or gluten sensitive (we haven’t narrowed it down, but are basically cutting out gluten all around). This recipe is naturally gluten-free, but if you wanted to transform it into a straight up honey-almond cupcake and don’t mind gluten, just swap the sweet potato flour for all-purpose flour and omit the xanthan gum.

Sweet Potato Cupcakes
~24 cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
2 cups almond meal
4 large eggs
3/4 cup high-quality honey
3/4 cup buttermilk
1 cup sweet potato flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat the oven to 350°.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add almond meal and beat to combine.
4. Add eggs, one at a time, beating until well combined.
5. Measure the flour, xanthan gum, baking powder, and salt into a medium bowl and whisk to combine.
6. Measure out the honey and buttermilk. Stir to combine.
7. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the wet ingredients and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
8. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Bourbon Caramel Cream Cheese Frosting

4 tablespoons brown sugar
4 tablespoons whipping cream
2 tablespoons butter
pinch salt
4 tablespoons bourbon
2 packages phili cream cheese, room temp
1 cup butter, room temp
6 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner’s sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine. You can always add more, but the frosting may end up pretty soft.

1. Frost.
2. Top with homemade sweet potato chips.

Sweet Potato Cupcakes with Bourbon Caramel Frosting

28 comments for Sweet Potato Cupcakes »

  1. Wow, these look fantastic. I think I may have to give sweet potato flour a try. And personally–selfishly ;)–I love that you’re moving in a gluten-free direction. With your creativity, I’m sure you’re enjoying the opportunity for experimentation that the vast array of GF flours provides. Looking forward to more recipes and hope your daughter is feeling better gluten-free!

    Comment by Britt — January 30, 2011 @ 1:55 pm

  2. wow – these might get me over my fear of bourbon! (teenage memories *shudder*) Im sure you have posted these before but where do you source those lovely paper holders from?

    Comment by Trish — January 30, 2011 @ 2:02 pm

  3. I never knew there was such a thing as sweet potato flour, but of course there is so much to know and not yet know about in the food world! I’ll have to keep my eye out for it because these cupcakes sound awesome… and baking with bourbon is a deal-maker in my opinion!

    Comment by sweet road — January 30, 2011 @ 2:43 pm

  4. These sound great. Where do you get sweet potato flour?

    Comment by Couldnt be parve — January 30, 2011 @ 3:21 pm

  5. Oh mama..these look great! I love sweet potatoe pie so I know thses cupcakes have to be very good!! They look excellent!!!

    Comment by flourchild — January 30, 2011 @ 3:40 pm

  6. These sound sublime… I love when accidents like these happen in the kitchen!

    Comment by Daydreamer Desserts — January 30, 2011 @ 4:44 pm

  7. These look and sound delicious. We’ve just discovered that our son has celiac disease, so these would be great. I do have another son, however, who has a nut allergy. Do you have a suggestion for replacing the almond meal?

    Thanks so much!

    Comment by Alyssa Goodnight — January 30, 2011 @ 8:46 pm

  8. I’ve got a bag of sweetpotato flour in the cupboard I haven’t gotten around to using yet, I think these are the perfect excuse to break it out!
    I hope you have an easy transistion to gluten free, it just takes a bit of getting your head around. I’m gluten and lactose intolerant, but still manage to be a professional chef, and enjoy most yummy things. I wish you well and good luck.

    Comment by InTolerantChef — January 30, 2011 @ 9:16 pm

  9. Hi Cheryl,

    These look awesome! If you’re looking for a great gluten free cake flour, I stumbled on http://www.betterbatter.org, and their GF flour is AWESOME for cakes. We use it cup for cup(well, ounce for ounce, because we weigh) in our recipes. It’s an AWESOME alternative. I really can’t stress how well stuff turns out – we’ve had several compliments since we switched – and sometimes can’t even tell the difference!!

    Comment by Jennifer — January 30, 2011 @ 10:25 pm

  10. Love this recipe. Will definitely try it. I have seen the flour at Whole Foods

    Comment by anabel — February 1, 2011 @ 7:55 pm

  11. I love the sweet potato. Maybe beside sweet potato flour, I can just use a potato cut.

    Comment by cupcakes jakarta — February 4, 2011 @ 4:53 pm

  12. Awesome! I will have to try this one for certain.

    Comment by Seanna Lea — February 7, 2011 @ 12:42 pm

  13. Oh my,I love sweet potatoes and this cupcake looks magical!

    Comment by Amy at TheSceneFromMe — February 8, 2011 @ 11:30 am

  14. My taste buds recently met a sweet potato that wasn’t served next to a turkey, smothered with marshmallows- and it was delicious! I’ve been on the hunt for more recipes involving sweet potato and this one is just what I was looking for!

    Comment by Sammie — February 23, 2011 @ 3:46 pm

  15. The sweet potato flour sounds new to us! We must try these cupcakes, they must be excellent!

    Comment by Le Rocher — March 6, 2011 @ 11:34 am

  16. These look amazing- what tips do you have for getting your cupcakes so professional looking? I recently tried a recipe from ‘What’s New Cupcake?’ (admittedly a rather tricky duck cupcake) and the results were rather comical.

    Also, dis you find the cakes sweet enough. I recently tried a sweet potato pie someone had made and it was a bit weird as pudding as it was so stodgy and savoury… x

    Comment by Jenny — March 28, 2011 @ 10:18 am

  17. I have never even used or knew that sweet potato flour existed as I am not much of a baker and I think doing the gluten free thing is great because so many people have allergies to flour and gluten. To tell the truth, could you give me a clue where it is that you get sweet potato flour. I make sweet potato gnocchi, but I have to use sweet potatoes and I think the flour would save me some time. If I can find some of this flour I might try this recipe, my mom loves cupcakes

    Comment by Richard Blaine — April 7, 2011 @ 6:32 pm

  18. Lovely, yummy, wonderful! Thank you for this, it’ll be SO perfec to Thanksgiving portion control (attempts, at least!)

    I’m adding this to my Holiday Folder right now!



    Comment by Jackie — April 21, 2011 @ 9:56 am

  19. Wow. These looks and sound delicious! I love your blog and your recipes; they’re always so quirky and inventive :)

    Comment by Felicity — May 21, 2011 @ 1:11 am

  20. Hi!! I’m Paula, I’m from Argentina! I Love your blog,I Like to try with diferent flavors too, unfortunately in my country doesn’t exist some of the products that you use in your recipes.
    I hope you will be back soon to share more cupcakes recipes!

    Comment by Paula — May 30, 2011 @ 9:31 pm

  21. Brilliant. I never would have thought of sweet potato cupcakes.

    Comment by kitchen mixer — June 10, 2011 @ 11:10 am

  22. I have just found your website and am in love with it – you have the most AMAZING recipes and I will be trying them out soon!

    This recipe calls for almond meal, but I am wondering if I can substitute something else instead because of nut allergies. Any thoughts?

    Comment by Kristin — June 15, 2011 @ 2:41 pm

  23. I <3 your website/ blog!!! I love all the different flavors you try. Last night I attempted the strawberry ganache filled cupcake with ganache and buttercream icing… about 60% FAIL! Buttercream hates me… in any event, I cannot find a decent piping bag and was wondering what do you use? I recently bought one in IKEA (i know!) it was good, but, it was a thin fabric and my hands were so OILY!!! It was far superior to the plastic. Yours looks like a canvas like material.. can you recommend?
    Thanks for posting, your recipes and your reply :-)

    Comment by Alya — June 16, 2011 @ 7:30 am

  24. wow this cupcakes look so so good.
    Can I have one?

    Comment by olga — July 21, 2011 @ 6:55 am

  25. Finally. Somewhat healthy, gluten free goodness. Thank you for your work!!!!

    Comment by Louisa — August 30, 2011 @ 11:22 am

  26. Oh wow! I haven’t been here in a long while, so have been catching up on all the cupcake goodness…and these sweet potato cupcakes sound and LOOK amazing! I will have to find some of that sweet potato flour around here…

    Comment by Roberta — October 5, 2011 @ 6:08 pm

  27. Ahh.. these look so good. I’ll have to try them soon. What a great idea!

    Comment by Jeannie@CuteCupcakeDecorations — November 30, 2011 @ 4:45 pm

  28. Interesting to see this recipe using sweet potato flour. I’m going to try out a recipe that uses sweet potato puree soon. not sure how different it would be. Might have to do a trial run some time.

    Comment by Jayne — November 27, 2012 @ 8:19 pm

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