Sweet Potato Cupcake
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Graham Cracker Crumb1 tbsp
Granulated Sugar1 tsp
Kosher Salt1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Baking Soda1.5 large
Egg1 tsp
Vanilla Extract1.5 tbsps
Maple Syrup1 tsp
Maple ExtractDirections:
1
Special equipment: a piping bag fitted with a tip For the graham cracker crust: Preheat the oven to 350 degrees F
2
Line a standard muffin pan or cupcake pan with 12 cupcake liners
3
In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork
4
Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom
5
Bake for 5 minutes
6
Remove from the oven but keep the oven on
7
For the cake batter: In a saucepan, melt the butter over medium-low heat
8
Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan
9
Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking
10
Let cool to room temperature
11
In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside
12
In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar and browned butter on medium-high speed until light and fluffy
13
Beat in the eggs and then scrape down the bowl
14
Mix in the sweet potato puree and vanilla extract, beating until just combined
15
Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated
16
Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full
17
Bake until a tester inserted into the centers comes out clean, about 20 minutes
18
Set the pan on a rack to cool
19
For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth
20
Add the confectioner' sugar and beat on low speed until incorporated
21
Increase the speed to high and mix until very light and fluffy
22
Add the salt and mix to incorporate
23
To assemble: Use a piping bag to frost the cooled cupcakes generously