Sweet Potato Cupcakes are a delightful and unique twist on traditional cupcakes, infused with the comforting flavors of sweet potatoes and warm spices. These cupcakes are moist, tender, and topped with a luscious vanilla glaze and candied pecans, offering a wonderful balance of flavors and textures. A perfect treat for autumn gatherings or any occasion when you want to indulge in a delicious and heartwarming dessert.

The use of sweet potatoes in desserts can be traced back to early American culinary history. Native to South America, sweet potatoes have been a staple food for centuries and have made their way into various recipes, including sweet treats. Over time, bakers have experimented with incorporating sweet potatoes into desserts, as their natural sweetness and earthy flavor add a unique and delightful touch to cakes, pies, and cupcakes.

The recipe for Sweet Potato Cupcakes may have evolved from traditional sweet potato pie or cake recipes, adapted into a more portable and individual serving form. The addition of bourbon in the cupcake batter and the use of candied pecans as a garnish add a touch of sophistication and richness to the cupcakes, elevating them to a gourmet treat.

INGREDIENTS

Cupcakes:

• 1 1/2 cups firmly packed brown sugar
• 1/3 cup butter, room temperature
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 tsp salt
• 3/4 cup whole milk
• 1 cup cooked sweet potatoes
• 1/3 cup bourbon

Candied Pecans:

• 1 cup sugar
• 1 cup water
• Pecan halves

Vanilla Glaze:

• 2 cups sifted confectioner’s sugar
• 1 Tbsp butter, room temperature
• 1 tsp vanilla
• 3-4 Tbsps milk

Syrup:

• 1 1/2 cup sugar
• 1/2 cup water
• 1 tsp butter
• 2 tsp vanilla
• 2 Tbsp bourbon

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line cupcake trays with 24 baking cups.
2. In a large bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, and salt.
3. In another large mixing bowl, cream together brown sugar, butter, and eggs until fluffy.
4. Add cooked sweet potatoes and vanilla to the sugar mixture, and mix well.
5. Gradually add one-third of the flour mixture to the sugar mixture, then add the bourbon. Repeat the process with the remaining flour mixture, adding milk in between each addition. Mix well with each addition.
6. Fill the baking cups with the cupcake batter.
7. Bake the cupcakes for 12-15 minutes or until they are done. Test with a toothpick, and it should come out clean.
8. Allow the cupcakes to cool completely.

Candied Pecans:

1. In a pot, combine equal parts sugar and water, and add pecan halves. Simmer for about six minutes, then drain the syrup.
2. In a deep fryer at about 375 degrees Fahrenheit (190 degrees Celsius), fry the pecans for about 30 seconds to a minute until they become crispy and fragrant.
3. Lay the candied pecans on a parchment paper-lined tray and cool slightly.
4. Sprinkle some extra sugar on top of the pecans to enhance their appearance.
5. Allow the candied pecans to dry completely.

Vanilla Glaze:

1. In a medium bowl, mix sifted confectioner’s sugar and room-temperature butter. Add vanilla.
2. Gradually add milk, one tablespoon at a time, until you achieve the desired consistency. Mix until the glaze is smooth.

Syrup:

1. In a small saucepan, bring sugar and water to a boil.
2. Boil the mixture for five minutes, then add the remaining ingredients (butter, vanilla, and bourbon). Cook until it reaches a syrupy consistency.
3. Add one candied pecan to each cupcake for a delightful finishing touch.

Enjoy these delicious Sweet Potato Cupcakes, beautifully infused with warm flavors and a touch of bourbon, making them an exceptional treat that will delight your taste buds and impress anyone who tries them!