Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans

Recipe courtesy Michelle Wilson Brown, Cupcake Wars 2011

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Total Reviews: 10

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  • on April 28, 2013

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    Just made these and the cupcake is delicious!!!!!! Do not bake longer than 20 mins. The frosting is where is gets tricky to me. It tastes an little buttery and I only used 5 cups of powdered sugar as it was getting to pasty for me. Will definitely make again maybe an different frosting.

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  • on March 27, 2013

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    I followed this recipe and I had to bake the cupcakes 15 minutes more and the center fell in. Although the recipe had its quirks about it, the cupcakes were delicious.

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  • on December 25, 2012

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    I made this for a party and completely burned the first batch so I made more. When I made the next batch, I am glad that I checked at twenty minutes cuz it was done!!! Great flavor though

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  • on November 30, 2012

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    I made these cupcakes for Thanksgiving along with many other pies and cupcakes, and these were the first to go! Absolutely delicious! As they were baking, the most pleasant fall fragrance spread the house, and my mom came running into the kitchen begging to have sneak taste of the cake before dinner (yes, its a role reversal haha. And the taste was even better than the smell! The ingredients were easy to find and recipe was easy to follow. I did add the honey and and brown sugar to the sweet potato puree as recommended by the previous reviews. It certainly added an even better taste! In addition, the cream cheese frosting was also divine and definitely a keeper. I did not candy the pecans mainly because after baking three pies and two different types of cupcakes, candying pecans just seemed so trivial. Instead, I just adorned the cupcakes with a single, un-candied pecan. Gave it a rustic look...

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  • on October 05, 2012

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    Absolutely delicious! Moist, soft texture and spicy, sweet taste! I made it with vanilla cinnamon whipped cream instead of the frosting and added gold sugar sprinkles. The pecans are incredible! The perfect Fall cupcake, thanks!

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  • on September 07, 2012

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    Absolutely Devine!!! Moist cake, and the frosting was a wonderful balance to the cake. Delicious!!!

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  • on August 06, 2012

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    I prepared this cupcake on yesterday (with my MOM and it was absolutely GREAT!!! Soooooooo many rave reviews on this cupcake. Would like to thank lharris068 of Fayetteville, NC with her suggestion of adding the honey and the brown sugar in the sweet potato puree. Made it absolutely delicious!!!! I will be making more VERY SOON!!!

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  • on July 15, 2012

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    This is a very yummy cupcake! But, its very similar tasting to a spice cake you can make from the Duncan Hines box. I cut the recipe in half because I wasn't terribly sure how it was gonna turn out. Next batch I'm gonna tweek the cinnamon, nutmeg, ginger and brownsugar a little to make it taste a little more homemade. I

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  • on July 07, 2012

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    In the last week i have made 3dz of these for family, neighbors & friends. They are DELICIOUS!!!! The only changes i made to the recipe was to add 2Tbsp of honey & 1/4 cup brown sugar to the sweet potato puree because jus comin out of the can they were too bitter. Definitely not oversweet & a huge hit!! My wife now wants me to make some for her to take to her job.

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  • on May 13, 2012

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    WOW these were good!I made these for Mothers day & Called them "Southern Mamma Cupcakes".EVERYONE looooved these cupcakes, they were litterally making noises like "mmm" while eating them..haha It was kinda funny, but I got Great praise & requests to make them again! The cupcakes were perfectly moist + dense which went AMAZINGLY GOOD with rich & sugary yet fluffy frosting, and the pecans added crunch ..IT WAS SO GOOD!!!!Overall these were ahmazing, & didn't feel like was slaving over them, It does include 3 dif. recipes but It is completely worth it, I was told they were Out of this world!...man, now I want more..but there are none left :( lol

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