Sweet Potato Cupcakes with Maple Cream Cheese Frosting
- 1-3/4 lb. orange or red sweet potatoes
- 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 3 large eggs
- 1-3/4 cups granulated sugar
- 5 oz. (10 Tbs.) unsalted butter, softened
- 1 tsp. pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup whole milk
- 5 oz. crème fraîche or sour cream
- 4 oz. (1/2 cup) unsalted butter, softened
- 2 8-oz. packages cream cheese, softened, cut into 3 chunks each
- 1/4 cup pure maple syrup
- 1 tsp. pure vanilla extract
- Kosher salt
- 6-3/4 oz. (1-1/2 cups) confectioners’ sugar
- Ground cinnamon for garnish (optional)
- This recipe is vegetarian
- Produce
- Ginger, ground (1 tsp.)
- Sweet potatoes, orange or red (1 3/4 lb.)
- Cooking & Baking
- All-purpose flour, unbleached (11 1/4 oz.)
- Baking powder (2 tsp.)
- Baking soda (1/2 tsp.)
- Cinnamon, ground (1 tsp.)
- Cinnamon, Ground (1)
- Cloves, ground (1/4 tsp.)
- Confectioners’ sugar (6 3/4 oz.)
- Granulated sugar (1 3/4 cups)
- Kosher salt (1 tsp.)
- Kosher salt (1)
- Maple syrup, pure (1/4 cup)
- Vanilla, pure (2 tsp.)
- Dairy
- Butter, unsalted (9 oz.)
- Cream cheese (2 8-oz. packages)
- Creme fraiche or sour cream (5 oz.)
- Sour cream (1/4 cup)
- Whole milk (1/4 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
40 people saved this recipe.
