Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting
- Makes12 cupcakes
- Cook Time1½ hours
- 3
These ochre-toned, spiced cupcakes with a light orange scent are an adaptation of a recipe from “The Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day, owners of Back in the Day Bakery in Savannah, Georgia. The frosting here is no ordinary cream cheese frosting. It’s flavored with a buttery, bittersweet caramel that brings out the earthiness of the sweet potato and the warm notes of the spices in the cupcakes. Store extras, if you have any, in the refrigerator in an airtight container for up to three days; bring to room temperature before serving.
Don’t add the caramel to the cream cheese base if the caramel is still warm; it will make the frosting too soft for spreading onto the cupcakes. And as soon as the caramel is incorporated into the frosting, stop the mixer, as overbeating will also result in a goopy consistency. (If the frosting does end up too soft, refrigerate it for 10 to 15 minutes, or until it firms up enough to be spreadable.)
Step 1
To make the cupcakes, in a medium microwave-safe bowl, combine the sweet potato and ¼ cup water. Cover and microwave on high until completely tender, about 8 minutes, stirring once about halfway through. Pour off and discard the liquid in the bowl, then mash the potato with a fork until smooth.
Measure out 186 grams (¾ cup) of the sweet potato and set aside; discard the remainder or reserve for another use.
Step 2
Heat the oven to 350°F with a rack in the middle position. Line a 12-cup muffin pan with muffin liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and cardamom; set aside.
Step 3
In a stand mixer with the paddle attachment, beat the eggs and brown sugar on medium until well combined and lightened, 2 to 3 minutes.
With the mixer running on low, add the oil, orange zest and the mashed sweet potato, then beat until homogenous, about 1 minute. Scrape down the bowl.
Step 4
With the mixer running on low, add about one-third of the flour mixture followed by about half of the milk.
Next, add about half of the remaining flour mixture, then the remaining milk and finally the remaining flour mixture. Mix on low until just combined, about 30 seconds.
Fold the batter a few times with the spatula to ensure no pockets of flour remain.
Step 5
Divide the batter evenly among the cups of the prepared muffin pan; each should be about two-thirds full.
Bake until a toothpick inserted at the center of a cupcake comes out clean, 20 to 25 minutes.
Cool in the pan on a wire rack for 15 minutes, then transfer the cupcakes directly to the rack. Cool while you make the frosting.
Step 6
To make the frosting, in a medium saucepan, combine the white sugar and ¼ cup water. Cook over medium, occasionally swirling the pan, until the sugar dissolves, 2 to 3 minutes.
Increase to medium-high and cook, gently swirling the pan, until the caramel is medium-dark amber in color and smokes lightly, 6 to 8 minutes.
Remove the pan from the heat and immediately add 85 grams (6 tablespoons) of the butter and the cream; the mixture will bubble vigorously.
Whisk until the caramel is smooth, transfer to a small bowl and cool to room temperature.
Step 7
In the stand mixer with the whisk attachment, beat the cream cheese, vanilla and the remaining 28 grams (2 tablespoons) butter until smooth, 2 to 3 minutes, scraping the bowl as needed.
With the mixer running on low, gradually add the powdered sugar, then beat on medium until light and fluffy, about 1 minute.
Stop the mixer, add the caramel and beat on low until well combined, about 1 minute, scraping the bowl as needed.
Step 8
Top the cooled cupcakes with the frosting, either spreading it with a small icing spatula or piping it on with a pastry bag fitted with a tip.
