Sweet Potato-Pecan Cupcake w/ Cream Cheese Frostin

Tara Richardson


Setting around the house one weekend & my husben wanted something sweet but different. So I made these for him. He loved them. He said it put him in mind of the holiday's.

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★★★★★ 1 vote
2 dozen
15 Min
2 Hr 5 Min


2 c
1 c
butter, room temperature
4 large
1-16 oz
can mashed sweet potatoes
2/3 c
orange juice
1 tsp
vanilla extract
3 c
all purpose flour
1 tsp
baking powder
1 tsp
ground cinnamon
1/2 tsp
baking soda
1/2 tsp
ground nutmeg
1/4 tsp
1 c
coarsely chopped pecans, toasted


1/2 c
butter, softened
8 oz
cream cheese, room temp
16 oz
powder sugar
1 tsp
vanilla extract


1Perheat oven to 350 degree's. Beat sugar and butter at medium speed with an electic mixer until blended. Add eggs, one at a time, beating until blended after each addition.

2Whisk together mash potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture slternately with sweet potato mixture,deginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

3Bake at 350 degree's for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool.Spread cupcakes evenly with cream cheese frosting. Garnish, with pecans if desired.

Beat 1/2 cup softened butter and 1 (8-oz) cream cheese, at medium speed with an electic mixer until creamy.Gradually add 1 (16-oz) powder sugar, beat at low speed just until blended; stir in 1 tsp. vanilla extract.

About this Recipe

Course/Dish: Cakes