Recipe courtesy of Natasha Kuo
Show: Cupcake Wars
Episode: Match.com
Save Recipe Print
Total:
1 hr 30 min
Active:
40 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Graham Cracker Crust:
Cake Batter:
Frosting:

Directions

Special equipment: a piping bag fitted with a tip

For the graham cracker crust: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.

In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork.

Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven but keep the oven on.

For the cake batter: In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan. Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking. Let cool to room temperature.

In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside.

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. Beat in the eggs and then scrape down the bowl. Mix in the sweet potato puree and vanilla extract, beating until just combined. Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated.

Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Set the pan on a rack to cool.

For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth. Add the confectioner' sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Add the salt and mix to incorporate.

To assemble: Use a piping bag to frost the cooled cupcakes generously.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Sweet and Spicy Short Ribs

Recipe courtesy of Food Network Kitchen

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Sweet and Sour Braised Brisket

Recipe courtesy of Dave Lieberman

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Salmon with Sweet and Spicy Rub

Recipe courtesy of Ellie Krieger

Chocolate Sweet Potato Cupcakes

Recipe courtesy of Chloe Coscarelli

Sweet Potato Blueberry Pie Cupcake

Recipe courtesy of Jenica Braddock

Sweet Potato-Marshmallow Mini Cupcakes

Recipe courtesy of Food Network Kitchen

Sweet Potato Cider Cupcake with Marshmallow Frosting

Recipe courtesy of Brenda DePonte

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.