Really embracing the cooler temps this weekend. Falling into fall in full force…say that five times fast! Yep, pie season will soon be upon us, but why can’t we have pie flavors in cake form? We can and we will! Let’s kick it off with my Sweet Potato Pie Cupcakes with Maple Buttercream! So good, so warm, so spicy, so moist and so fall! With that many so’s you know it must be…well so!
Here in Chicago the temps have been pretty cool all week, which once again had me thinking of cozy fall weather and of course cozy fall colors, cozy fall sweatpants (opposed to my cozy summer sweatpants) and of course cozy fall flavors (my favorite)!
Going to tag in sweet potato to kick things off. I know, I know, fall equals pumpkin everything (not hating on pumpkin). Pumpkin will have its day, but today we are honoring the humble, sweet potato for all its greatness and versatility! From savory to sweet this little baby really packs a delicious (fall) punch!
So, going sweet first with this sweet potato. These cupcakes have all the warms spices synonymous with the pie version. Cinnamon, ginger, allspice, nutmeg and a pinch of clove. Together they really bring the cupcake to life. Of course, there is sweet potato puree in the batter, which lends to a super-duper moist cake. I used goat’s milk kefir in place of buttermilk which also amps up the moisture level and gives the cake that buttermilk’esk flavor and tenderness.
Then to top off this beaut, a maple American Buttercream. A swipe-right worthy match made with the spices and brown sugary goodness of the cake. It’s the perfect pie in cupcake form!
Time to whip out my Williams Sonoma Fall Botanical plates!
Candied maple spiced pecans are the perfect garnish to finish off these cuties!
Fall into fall with me this weekend. Embrace the seasons and embrace the flavors. Let’s bring sweet potatoes into the spotlight by making my Sweet Potato Pie Cupcakes with Maple Buttercream. No need to wait for the holidays to celebrate the season! Pairs perfectly with your cozy sweater, cozy sweatpants and cozy hot toddy (or fall cocktail of choice)!
Happy Weekending & Sweet Potato’ing It!
Diane
- For the Cupcakes:
- 1⅔ cups AP Flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. ground nutmeg
- ⅛ tsp. allspice
- ⅛ tsp. ginger
- pinch of ground clove
- 1 stick unsalted butter room temp
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tbsp. molasses
- 1 large egg room temp
- ½ cup canned sweet potato puree
- ¼ cup of goat's milk kefir room temp (can sub buttermilk)
- ¼ unsweetened vanilla almond milk room temp (can sub whole milk)
- 2 tsp. vanilla extract
- For the Maple Buttercream:
- 4 sticks unsalted butter room temp
- ½ tsp. of salt
- 3½ cups of powdered sugar
- 6 tbsp. heavy cream
- 1 tsp. vanilla bean paste (can sub extract)
- ¼ cup plus 2 tbsp. pure maple syrup
- Candied Maple Spice Pecans:
- 2 cups pecans
- 1 egg white
- ¼ cup maple syrup
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. nutmeg
- ¼ tsp. cayenne
- ⅛ tsp. all spice
- Candied Maple Spiced Pecans (Garnish Optional):
- Can be made ahead of time.
- Pre-heat the oven to 300 degrees, line a baking sheet with parchment paper and set aside. In a medium bowl add the egg white and maple syrup and whisk. Add the pecans and toss so they are evenly coated. Then add the sugar mixture and toss until all are coated. Dump out onto prepared pan and spread into one layer with spatula. Bake for 10 minutes then toss and spread out again and continue to bake for another 10 to 15 minutes. Remove from oven and allow to cool completely on wire rack. Store at room temp in airtight container for up to two weeks.
- For the Cupcakes:
- Pre-heat the oven to 350 degrees and line a cupcake pan with 12 liners and a second pan with 2 liners and set aside.
- In a large bowl combine all the dry ingredients with the spices and whisk to combine. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment cream the butter for 1 to 2 minutes. Add the sugars and continue to beat until lighter and fluffy another 3-4 minutes. Add the molasses and mix to combine. Add the egg and beat to incorporate. Next add the vanilla extract and combine.
- Add the sweet potato and mix to incorporate. Add the kefir and mix to combine. Next add half of the dry ingredients and mix until just incorporated. Add the milk and mix. Last add the rest of the dry ingredients and mix until just incorporated and no more flour bits remain.
- Using a large ice cream scoop or about ⅓ cup fill each of the cupcake liners ¾rds of the way full. Smooth the tops with off-set spatula or knife. Bake for 16-18 minutes, switching pans from top to bottom and around halfway through (or bake one at a time, which I prefer), until toothpick inserted comes out with only a few moist crumbs on it. Let cupcakes cool in pan on wire rack for 15 minutes, then remove cupcakes from pan and allow them to cool completely on rack.
- For the Maple Buttercream:
- In the clean bowl of the stand mixer fitted with the paddle attachment, cream the butter until smooth, about a minute or two. With mixer running on low, add the powdered sugar one cup at time. Mixing after each addition. Add the vanilla paste and mix. Halfway through add half of the cream and then the rest of the powdered sugar a cup at a time. Add the rest of the cream and the maple syrup. If too thick add more cream 1 tbsp. at a time until desired consistency is reached.
- Fill large pastry bag fitted with tip of choice. Frost cooled cupcakes and garnish with the candied pecans if using. Serve at room temp.
- Store leftovers at room temp in airtight container for up to three days or in the fridge for up to five. Can freeze un garnished cupcakes in wrapped container for up to 2 months.
- Enjoy!
Looks delicious! Can you drop some off at my house in the burbs?
Ha! Just whip them up!