Rich and moist Sweet Potato Pecan Cupcakes are topped with a sweet caramel frosting. These festive cupcakes have all your favorite Fall flavors and would be a delicious non-pie addition to your Thanksgiving dessert table.
4cupspowdered sugar(or more for desired thickness)
Chopped pecans and jarred caramel saucefor decorating
Instructions
For the Sweet Potato Cupcakes
In a large mixing bowl, place butter and sugar. Cream together until light and fluffy.
Add eggs, one at a time, to the butter mixture, beating between each addition.
In a separate mixing bowl, add flour, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together to combine.
Add half of the flour mixture to the butter mixture, and stir until just combined.
Add the remaining half of the flour mixture and stir again until just combined.
Next, add sweet potatoes, buttermilk, vanilla, and maple to the mixture, and beat until just combined.
Fold in pecans.
Spoon batter evenly into lightly greased and lined cupcake pans.
Bake at 350°F for about 15-20 minutes.
Set aside to cool completely.
For the Caramel Frosting
When cupcakes are cooled completely, prepare the frosting. In a medium saucepan, melt butter over medium-high heat.
Add brown sugar and bring to a boil, whisking constantly.
Stir in cream. Return to a boil. Then remove from heat.
Whisk in vanilla.
Pour caramel mixture into the bowl of a stand mixer (or a large mixing bowl and use an electric hand mixer).
Gradually beat in powdered sugar at medium speed, using the whisk attachment.
Beat 7 to 10 minutes, until thickened and smooth.
Pipe or spread frosting onto cupcakes immediately. This frosting will crust if it sits out.
Top with caramel sauce and crushed pecans.
Video
Notes
If you don't have any buttermilk on hand to make this recipe, you can use this super simple Buttermilk substitute with just 2 ingredients. It always works in a pinch!
For more tips for the caramel frosting, visit the full recipe here.
Make Ahead Directions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature.
Storage: Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Freezer Directions: Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.