Sweet Potato Cupcakes

Sweet Potato Cupcakes
Sweet Potato Cupcakes

Maya Noguchi

Sweet Potato Cupcakes

Here's a whimsical and delicious take on the traditional cupcake. Instead of whipping up frosting to pipe onto a cake base (thus making a cupcake), a separate, baked sweet potato cream "cupcake-shaped top" is placed on top of a sweet potato base. Give it a shot!

See all sweet potato recipes.

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12
Servings
156
Calories Per Serving
Deliver Ingredients

Ingredients

For the cupcake

  • 1 2/3  Cup  all-purpose flour
  • 1 1/2  Teaspoon  baking powder
  • 1  Pound  sweet potato, peeled and cut into 1/4-inch cubes
  • 2  Tablespoons  honey
  • eggs
  • 3  Tablespoons  sugar
  • 2  Tablespoons  vegetable oil
  • 2/3  Cups  milk

For the sweet potato cream

  • 1  Pound  sweet potato, peeled and cut into 1/2-inch-thick slices
  • 1 1/2  Tablespoon  unsalted butter
  • 2-3 tablespoons sugar
  • 1/3  Cup  milk
  • egg yolks
  • 1/2  Teaspoon  vanilla extract
  • Pinch of  salt
  • 1/2  Teaspoon  water

Directions

For the cupcake

In a bowl, sift the flour and baking powder together. Set aside.

Place the sweet potato cubes in a bowl of water to soak briefly. Drain the water and spread the sweet potato cubes on the large plate and drizzle the honey on top. Cover with plastic wrap and cook in a microwave on high for 2 minutes and 30 seconds.

In a large bowl, whisk together the egg and sugar, then add the vegetable oil and milk. Mix well. Drain off any excess liquid from the microwaved sweet potato (the honey becomes slightly runny and the sweet potato releases juices in the microwave, which will make the batter too wet) then combine it with the wet mixture. Add the flour mixture and mix with a spatula.

Fill twelve 4-ounce microwavable paper baking molds 1/3 full with batter. On a large plate, place 4 of the molds. Cook in the microwave on high for about 3 minutes.

Using a toothpick, check if the middle of the cupcake is cooked; if the cake dough sticks to the toothpick, cook in the microwave in 10-second increments until the toothpick comes out clean. Repeat for the remaining cupcake dough. Let cool and set aside. 

For the sweet potato cream

Preheat the oven to 365 degrees. 

Place the sweet potato in a medium-sized saucepan and cover with water. Bring to a boil over high heat and cook until soft, about 15 minutes. Drain and mash while still warm.

Add the butter and mix well. When the butter is incorporated, add the sugar and milk and continue mixing. Add 1 egg yolk, vanilla extract, and salt, and mix. Fill a pastry bag with potato mixture and snip off a small corner.

Squeeze the potato cream onto the baking sheet in cupcake-top shapes 2 inches in diameter. In a small bowl, whisk together the remaining egg yolk and water to make an egg wash. Brush the egg wash on top of the potato cream. Bake for 20 minutes, and brush again with the egg wash. Bake for 5 more minutes.

Place the baked cream pan on a wire rack and let cool. Using a spoon, carefully place on top of the cupcakes. 

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
1g
4%
Carbohydrate, by difference
23g
18%
Protein
3g
7%
Vitamin A, RAE
48µg
7%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
77mg
8%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Phosphorus, P
83mg
12%
Selenium, Se
3µg
5%
Sodium, Na
260mg
17%
Water
98g
4%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.