Cupcakes & Frosting

Last night, Lindsay and I decided to make cupcakes for a friend who just got engaged. Pumpkin cupcakes with maple buttercream frosting...


My initial thought was to roast a pumpkin and use the fresh pumpkin, but after alot of discussion, a girl in my class, who is a very talented baker, convinced me that canned pumpkin was the way to go. After searching Trader Joe's and Whole Foods, pumpkin puree was nowhere to be found. Glancing over the shelf, I decided that sweet potato puree would an excellent substitute.


My sister found the recipe in House Beautiful magazine, submitted by one of my favorite chefs, Ina Garten (The Barefoot Contessa).


I must say, the switch from pumpkin to sweet potato completely elevated the entire recipe. The fluffy, moist texture and the warm, toasty flavors of the cake combined with a dollop of creamy, smooth buttercream with a hint of natural maple sugar created the type of cupcake that you just can't resist eating 2 or 3 more... and trust me, we did.



To make the cake:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 extra-large eggs, room temperature
1 can (8 oz) canned sweet potato puree
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. vegetable oil

Preheat over to 325
In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices
In a large bowl, beat eggs, stir in sweet potato puree, sugar, brown sugar, and oil (using a whisk)
Gradually add flour mixture to liquid, and stir until combined

Bake 20-25 minutes

Maple Frosting:
6 oz cream cheese, room temperature
3 Tbsp. butter, room temperature
2 c. sifted confectioner's sugar
1/2 tsp. vanilla
1 Tbsp. pure maple syrup

Beat cream cheese and butter until creamy and fluffy. Add vanilla and maple syrup until combined. Gradually add confectioner's sugar and whip.
*If needed, add more maple syrup to taste.
**Refridgerating the frosting for 30 minutes provides a better consistency for applying to cupcakes.

Top cupcakes with crushed Heath bar or score bar (Or any other toppings!) and sprinkle with cinnamon.