I know what you’re thinking.
“Where is the pumpkin up in this blog, hm?! It’s FALL. Fall = Pumpkin. Let’s get a move on, k? K.”
I have three things to say to that:
a) You’re sassy.
b) It will happen I promise! I have a can of pumpkin puree on top of the fridge right now! It’s on top of the fridge because my apartment has no pantry! Just a storage closet with no shelves! But don’t worry the pumpkin is safe!
c) I’ve got a recipe for you today that involves something equally as orange, and equally as delicious.
Why do recipes with pureed orange stuff in them automatically taste so darn good???
There’s something to that. Pureed orange stuff just might be the key to deliciousness.
Anyway, I was all set to whip up some pumpkin goodies, but my apartment-mates and I had an overabundance of sweet potatoes from the farmers market. And when I say overabundance, I mean I used three to make these cupcakes and we still have four left. More cupcakes in our future? YES. (Only for the sake of not being wasteful, of course.)
Sooo mister pumpkin, who won’t be changing too much in his sealed, aluminum can, got cut in line by my other orange loves. And so sweet potato cupcakes it was!
I honestly don’t think I’m exaggerating when I say that these cupcakes just might be my greatest culinary achievement. (I have come far from the days when I managed to burn microwave french fries! *shudder* So many things wrong with that…)
They are SO GOOD that I could hardly believe I made them. A whole new level of yumminess was reached. I heard only rave reviews from everyone that tried them!
A bite of these cupcakes is like a bite of fall. The flavors of spiced sweet potato and brown sugar are rich and comforting and linger even after you’ve licked the last crumbs from your fingers. Creamy brown sugar buttercream complements the soft, plush texture of the cupcakes. You’ll be so absorbed in cupcake bliss you won’t even notice the dab of frosting hugging the tip of your nose.
Wanna make them yet?
Well, let me just pepper in that the addition of sweet potatoes adds mega vitamin A, which promotes healthy skin, hair, and eyesight, and potassium, which lowers blood pressure. Plus the sweet potatoes are so naturally sweet that you really don’t need to add a ton of sweetener. BOOYA.
Now, this isn’t to say that these cupcakes are healthy. They’re still cupcakes, and they’re still dessert. BUT they’re a lot better than your average white flour cupcake drowned in sugar and fat. Besides, if we’re going to indulge in some occasional sugary treats—as we have every right—we might as well get some nutrients out of it, right? (And make it taste even more awesome!)
Plus they’re the perfect treat for Halloween! Look at those cute little pumpkin liners. I know.
Cupcake Reviews That Melted My Heart:
“I am very experienced in the way of desserts, and these are amazing.”
“I was going to say that this is the best dessert you’ve made, but I actually think this is the best dessert I’ve ever had.”
“These are definitely life-changing.”
CHANGE YOUR LIFE AND MAKE SOME CUPCAKES<3
Thanks for reading! Don’t forget to share the recipe with your friends and family. You can subscribe to have new posts sent directly to your email in the gray box to the right!
- 1 c. (8 oz) oil
- 3 eggs
- 3/4 c. (165 g) packed brown sugar
- 1/4 c. (2 oz) maple syrup
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup (227 g) sweet potato puree (from about 2 medium sweet potatoes)
- 2 cups (256 g) all-purpose flour
- 1/2 c. (112 g) Earth Balance or other vegan margarine
- 1/2 c. (110 g) packed brown sugar
- 1 tsp. vanilla extract
- 2 tbsp. non-dairy milk (I used almond)
- 1 c. (128 g) powdered sugar
- Ground cinnamon, for sprinkling (optional)
- Bake the sweet potatoes: Preheat oven to 375 degrees F (190 degrees C). Scrub the potatoes underwater until all dirt is removed. Wrap the washed and dried sweet potatoes in aluminum foil and bake until you can insert a knife and slide it out easily, about 45-60 minutes. Set in the fridge to cool to room temperature.
- Once cooled, peel and discard the skin (or compost it!) and puree the sweet potatoes in the body of a food processor until smooth.
- Make the cupcakes: Preheat oven to 350 degrees F (176 degrees C) and line your muffin tins. In a large bowl, beat together oil and eggs until combined and slightly thickened.
- Add the brown sugar, maple syrup, vanilla, cinnamon, allspice, baking soda, and baking powder. Beat to combine. Then add 1 cup of the sweet potato puree and beat until fully incorporated.
- Fold in the flour and mix until just combined. Don't overmix. Small lumps are normal.
- Spoon batter into prepared tins, filling 3/4 of the way full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
- Make the frosting: Melt the butter in a medium bowl in the microwave by heating for 30 seconds, stirring, and repeating until completely melted. Stir in the brown sugar until dissolved.
- Whisk in the vanilla and almond milk. Then add the powdered sugar, mixing well. If you want a thicker frosting, add more powdered sugar. Let frosting set in the fridge while the cupcakes cool.
- Once cupcakes are cooled, use a spoon or small spatula to frost the cupcakes. Sprinkle with cinnamon if desired, and store in the fridge until ready to eat.*
- *The frosting will get too soft if you leave the cupcakes out on the counter