I’ve noticed that lately I’ve been getting more new readers here at Erin’s DC Kitchen. I want to say hello! For the newbies and seasoned followers alike, this cupcake recipe is my ‘thanks’ to you, for sticking with me and enjoying food together!
These cupcakes have the most amazing texture; they are dense and very moist and not to sweet, thanks to the sweet potato. They remind me of the flavors of a sweet potato casserole- cloves, cinnamon and ginger. But the pièce de résistance is topping these little buggers with candied bacon. Sweet and salty is delicious, don’t listen to anyone who says otherwise.
I brought these to a coworker’s baby shower and they seemed to be a big hit. I mean, bacon plus dessert? C’mon! 🙂
Sweet Potato Cupcakes
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tbl honey
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 2 cups mashed sweet potatoes
- 1/2 tsp vanilla
Preheat oven to 350°. Combine the flour, salt, baking soda and powder in a bowl, set aside. Mash the sweet potatoes with the cinnamon, ginger, cloves and honey, set aside. In a large bowl, beat the butter on medium speed with an electric mixer for 3-5 minutes until whipped looking. Add in the sugar and continue beating on high until fluffy, about 3 more minutes. Add eggs one at a time, and then mix in vanilla. Stir in the sweet potatoes until combined. Add flour mixture, beat until combined. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes.
Adapted from Better Homes and Gardens
Cream Cheese Frosting
- 8 0z cream cheese, softened
- 1 1/2 stick butter, softened
- 1 tsp vanilla
- 4-5 cups powdered sugar
Beat the cream cheese, butter and vanilla together on high speed for 3 minutes. Gradually stir in the powdered sugar, one cup at a time. Continue beating on medium speed for 5 minutes or more, until the frosting looks very fluffy and airy. Get ready to frost!
Candied Bacon
- 5 strips of bacon
- brown sugar
Preheat the oven to 375°. On a foil lined baking sheet, arrange the bacon in a single layer. Grab a handful of brown sugar and sprinkle it over the bacon. Bake for 12 minutes, remove from the oven and flip. Bake for another 12-15 minutes, until the sugar starts to carmalize and the bacon crisps up. Remove from the baking sheet and transfer the bacon to a separate plate to cool. Once cooled, snip the bacon into 1 inch pieces with kitchen shears and top the frosted cupcakes with one piece.
Enjoy!
– Erin
It certainly sounds unusual, but I am thinking it is probably wonderful 🙂
It most certainly is, I wouldn’t lead you astray!
Oh. My. Goodness. You had me at bacon! These look fantastic; I will definitely be trying these later.
What an unusual recipe. They look great. I would not have thought of using sweet potato for cupcakes 🙂
Thanks, it makes for a moist cupcake!
Oh, my goodness this sounds heavenly!! Candied bacon!! I’m in!! xx
Hedonistic and heavenly, not opposites in this case 🙂
Sweet potatoes and bacon are awesome- in dessert, even better. Cool recipe!
Thanks 🙂
Oh wow. This sounds great. I just came across a recipe for a sweet potato scone today. I think something is telling me I need to try baking with mashed sweet potato 🙂
Heed the call!!!
I like the use of sweet potatoes and all the spices you included – since I love using spices with sweet potatoes and pumpkins.
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Why not show a picture of the inside of the cupcake? That’s really important.