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Candy'D Sweet Potato Cupcakes with Brown Sugar Icing
Candy'D Sweet Potato Cupcakes with Brown Sugar Icing
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Sweet potato enhances moistness and lightness of cupcakes, yielding a generous batch for sharing.
Ingredients:
  • 2 pounds sweet potatoes, peeled and cubed
  • 0.5 cup orange juice, or as needed
  • 1 cup butter at room temperature
  • 1 cup light brown sugar
  • 4 eggs at room temperature
  • 1 large orange, zested
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons ground ginger
  • 0.25 teaspoon salt
  • 1 cup confectioners' sugar, sifted
  • 0.75 cup packed dark brown sugar
  • 0.25 cup unsalted butter
  • 0.25 teaspoon vanilla extract
Instructions:
  • Set up a steamer in a saucepan, filling it with water just under the steamer bottom. Cover, bring water to a boil. Steam sweet potato cubes until tender, about 15-20 minutes. Let sweet potato cool. Blend sweet potato in a blender with orange juice until smooth. Thin with more orange juice if needed.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 48 muffin cups with paper liners.
  • In a large bowl, use an electric mixer to beat together 1 cup of butter, light brown sugar, and white sugar until the mixture is light and fluffy. Add the eggs one at a time, making sure each egg is well blended before adding the next. Mix in 2 teaspoons of vanilla extract along with the last egg, then fold in the sweet potato puree and orange zest.
  • In a bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Gradually add the flour mixture to the sweet potato mixture, blending until just combined. The batter will be thick. Fill the muffin tins with the batter.
  • Bake the cupcakes in the preheated oven for about 18 minutes until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare frosting: Sift confectioners' sugar into a bowl. In a saucepan, combine brown sugar, heavy cream, and 1/4 cup butter over low heat until sugar dissolves. Increase heat, boil for 3 minutes until thickened. Remove from heat, stir in 1/4 tsp vanilla. Whisk brown sugar mixture into confectioners' sugar until smooth. Cool before icing cupcakes.

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