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.

Click here to see Cupcakes Galore.

12
Servings
225
Calories Per Serving
Deliver Ingredients
Makes
12 cupcakes

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
  • 2 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
  • 2 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. 

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
13g
N/A
Saturated Fat
2g
10%
Cholesterol
57mg
19%
Protein
5g
10%
Carbs
38g
13%
Vitamin A
578µg
64%
Vitamin B12
0.2µg
3.4%
Vitamin B6
0.2mg
9.7%
Vitamin C
2mg
3%
Vitamin D
0.6µg
0.1%
Vitamin E
0.9mg
4.7%
Vitamin K
2µg
2%
Calcium
98mg
10%
Fiber
3g
11%
Folate (food)
21µg
N/A
Folate equivalent (total)
67µg
17%
Folic acid
27µg
N/A
Iron
2mg
9%
Magnesium
26mg
7%
Monounsaturated
3g
N/A
Niacin (B3)
1mg
7%
Phosphorus
152mg
22%
Polyunsaturated
0.8g
N/A
Potassium
315mg
9%
Riboflavin (B2)
0.2mg
12.6%
Sodium
132mg
5%
Sugars, added
9g
N/A
Thiamin (B1)
0.2mg
14.1%
Zinc
0.6mg
3.9%

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