Sweet Potato Pie Cupcakes with Maple Pecan Frosting
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup cooked and mashed sweet potato
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Maple Pecan Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the mashed sweet potato, buttermilk, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
8. Meanwhile, prepare the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in maple syrup and vanilla extract until smooth and fluffy.
9. Fold in the toasted chopped pecans.
10. Once cupcakes are completely cooled, frost them generously with the maple pecan frosting. Garnish with extra pecans if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients for a smoother batter and frosting consistency.
Toast the pecans lightly to enhance their flavor and crunch in the frosting.