Sweet potato cupcakes with brown butter cream cheese frosting
Fall is the time for sweet potato desserts. This sweet potato cupcake recipe with brown butter cream cheese icing will become a new favorite.
Author: Eva Bakes
1cupsweet potato puree (canned or fresh)
1teaspoon vanilla extract
1stick (8 Tablespoons)unsalted butterbrowned and cooled
1block (8 ounces)cream cheeseroom temperature
Make the cupcakes
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
In a medium bowl, whisk together the sweet potato puree, soy milk, oil, sugars, and vanilla. Slowly add in the flour, almond meal, baking powder, baking soda, cinnamon, allspice and salt. Mix until just combined.
Fill liners about 2/3 full (I used my medium cookie scoop). Bake for 20 to 22 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
Make the frosting
n the bowl of an electric mixer (or a medium bowl with a hand mixer), cream together the cream cheese and browned butter until well combined. The mixture may look slightly curdled. Add the vanilla, cinnamon and powdered sugar and mix until smooth.