Sweet Potato Cupcakes With Maple Buttercream Food

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SWEET POTATO CUPCAKE WITH BROWN SUGAR GLAZED CHICKEN



Sweet Potato Cupcake with Brown Sugar Glazed Chicken image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 20

Nonstick cooking spray, for spraying liners
1 2/3 cups cake flour
3 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Salt
4 ounces (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup canned sweet potatoes, mashed (reserve 1 cup of the liquid)
1 teaspoon vanilla extract
2 eggs
1/3 cup buttermilk
1 tablespoon vegetable oil
1 boneless skinless chicken breast
2 cups dark brown sugar
1 pound (4 sticks) unsalted butter, at room temperature
20 ounces confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch salt

Steps:

  • For the cupcake batter and brown sugar glazed chicken: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
  • In a medium mixing bowl, sift together the cake flour, 1 teaspoon of the cinnamon, the baking powder, baking soda and a pinch salt. In the bowl of a stand mixer with a paddle attachment, cream the butter and granulated sugar. Add the sweet potatoes and beat until smooth. Mix the vanilla extract and eggs into the sweet potato mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the sweet potato mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition.
  • Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, 25 to 30 minutes. Remove from the pans and cool.
  • Heat the oil in a skillet over medium-high heat. Sprinkle both sides of the chicken with 1/2 teaspoon salt. Cook until golden brown and caramelized, about 4 minutes, and then flip over to cook the other side. Continue cooking to an internal temperature of 165 degrees F. Set aside to cool slightly.
  • In a medium saucepan over medium heat, combine the reserved sweet potato liquid, brown sugar, the remaining 2 teaspoons cinnamon and 1/2 teaspoon salt and bring to a boil. Simmer until the mixture has the consistency of maple syrup, about 5 minutes. Finely dice the cooked chicken breast and place in a medium mixing bowl. Pour the syrup over the chicken and toss to coat.
  • For the buttercream frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and free of lumps. Slowly add the confectioners' sugar and cinnamon while mixing on the lowest speed. Add the vanilla and salt. Mix on medium speed until combined and smooth.
  • To assemble: Using a pastry bag fitted with an open tip, ice the cooled cupcakes with two rings of buttercream to form a well. Fill the well with glazed chicken and some of the syrup.

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS



Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 18 cupcakes

Number Of Ingredients 26

One 16-ounce can sweet potatoes
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
Brown Sugar Cream Cheese Frosting, recipe follows
Candied Pecans, recipe follows
One 8-ounce package cream cheese, at room temperature
3 sticks butter, at room temperature
1/2 cup light brown sugar
6 cups powdered sugar
2 teaspoons vanilla extract
Nonstick cooking spray, for greasing
1 egg white
1 tablespoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
  • Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
  • In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
  • Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
  • To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
  • In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
  • Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

SWEET POTATO CAKE WITH MAPLE FROSTING



Sweet Potato Cake with Maple Frosting image

This sweet potato cake serves 15 and is filled with the best flavors of fall: cinnamon, nutmeg and maple.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 17

2 1/2 cups Gold Medal™ all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups mashed cooked dark-orange sweet potatoes (2 medium)
1/2 cup butter, softened
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
4 cups powdered sugar
1/2 cup butter, softened
2 teaspoons maple flavor
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat all cake ingredients with electric mixer on low speed, scraping bowl occasionally, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • In medium bowl, beat frosting ingredients, adding enough milk until frosting is smooth and spreadable. Frost cake.

Nutrition Facts : Calories 420, Carbohydrate 71 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 50 g, TransFat 1/2 g

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Provided by Doughgirl8

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  • Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  • Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  • Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  • To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  • To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Super easy, delicious little cupcakes that are great during the Holiday Season or anytime! Got this out of a Better Homes & Gardens.

Provided by Rachel Marie

Categories     Dessert

Time 1h5m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 (17 1/4 ounce) can sweet potatoes, mashed (unsweetened)
1/2 teaspoon vanilla
2 -3 cups cream cheese frosting (1 recipe)
finely shredded orange peel

Steps:

  • Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
  • In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
  • In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick).
  • Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely.
  • Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.
  • CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).

SWEET POTATO CUPCAKES WITH MAPLE BUTTERCREAM



Sweet Potato Cupcakes with Maple Buttercream image

Looking for a reduced sugar and calorie treat perfect for the fall or Thanksgiving? These cupcakes made with Stevia In The Raw® feature a delicious sweet potato-based cupcake topped with smooth maple buttercream frosting.

Provided by In The Raw

Categories     In The Raw® Sweeteners

Time 1h25m

Yield 12

Number Of Ingredients 20

1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon fine sea salt
¼ teaspoon ground cloves
5 tablespoons unsalted butter, softened
½ cup Stevia In The Raw® Bakers Bag
¼ cup sugar
2 large eggs
1 teaspoon vanilla
1 cup canned sweet potato puree
¼ cup sour cream
1 cup powdered sugar
1 cup Stevia In The Raw® Bakers Bag
½ stick unsalted butter, softened
2 tablespoons milk, or more as needed
½ teaspoon maple extract
12 pecans

Steps:

  • Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
  • In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter with stevia and sugar until fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then sour cream, then remaining flour mixture just until combined.
  • Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.
  • For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, stevia, and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable, but not runny, consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.
  • Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 30.8 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.6 g, Sodium 136.4 mg, Sugar 16 g

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From mixandmatchmama.com


SWEET POTATO CUPCAKES WITH SPICED BUTTERCREAM - SPICY SOUTHERN …
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. Place spice mix in a large bowl and stir with a whisk to remove any lumps. Add sweet potato, buttermilk, vegetable oil, and eggs and stir together until smooth. Fill muffin cups 3/4 full and bake for 20 to 25 minutes, until firm on top.
From spicysouthernkitchen.com


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