Sweet Potato Cupcakes


The last time I made sweet potato cupcakes, I didn’t have any ingredients to make an icing. But I did have large campfire marshmallows leftover from a camping trip. These marshmallows were huge. After the cupcakes cooled, I placed a marshmallow on each and stuck them under the broiler … a bit too close to the broiler. Well, after I turned off the smoke alarm (whacked it with a broom) and opened all the windows, I managed to save a few of the cupcakes. They were actually quite good (except for the burned parts). Today I made a cream cheese icing, just as tasty, not as risky.


  • 1 cup pecans, chopped (plus whole ones for garnish)
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 1/4 cups sweet potatoes, mashed
  • 2/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 salt

Cream cheese frosting

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 pound unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ sugar (powdered)
  1. On a parchment-lined baking sheet, spread pecans, toast in 350* for 12-14 minutes (let cool).
  2. In a large bowl, cream butter and sugar with an electric mixer. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, stir together mashed sweet potatoes, orange juice and vanilla.
  4. In a third bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt
  5. Beginning (and ending) with the flour mixture, add it to the sugar and butter alternately with the sweet potato mixture. Beat on low after each addition just until mixed.
  6. Chop the pecans, stir into the batter.
  7. Line muffin pans with paper liners, (or grease tins) fill with cupcake batter. Bake in a 350* oven 28-30 minutes. Makes 24 cupcakes.

To Prepare the icing:

In a large bowl, combine cream cheese and butter, beating until smooth. Add vanilla, confectioner’s sugar and beat until light and fluffy.



Ice cupcakes after they have completely cooled.


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