I don't know about you, but the holidays always sneak up on me. It's time for Thanksgiving already?! There are a bajillion potlucks to go to. A turkey to make. Stuffing. Sides. Table settings. Too much! Thinking about it makes me want to lay down and take a nap! BUT don't worry about an ornate dessert, I feel you, this week there is just no time, so how about an easy (but delicious) cupcake! Not only easy, but tastes like autumn should, because its made with SWEET POTATO.
Sticking with fall Pantone colors, this easy cupcake is inspired by a beautiful orange, PMS 167. PLUS how about a free Thanksgiving decor download. YOU GOT IT! Cupcake toppers & more. Click HERE to get the freebies for Thanksgiving! What are you waiting for?...
RECIPE BELOW, GET BAKING!
Yields 24 cupcakes in standard liners (Plus a little extra- I baked the excess in mini cupcake pans for a bite sized treat!)
FOR THE BATTER /
1 box Yellow Cake + whatever ingredients the box cake calls for
2 cans Sweet Potato
1 ½ tsp. cinnamon
pinch of cloves
½ tsp. nutmeg
pinch of ginger
¼ tbsp. molasses
¼ tsp. vanilla
½ tbsp. brown sugar
1 / Preheat oven to 350˚F. Mix together box cake mix and ingredients cake calls for according to box.
2 / In a separate bowl mash both cans of sweet potatoes, keeping the syrup they are canned in. Add cinnamon, cloves, nutmeg, ginger, molasses, vanilla and brown sugar. Note: This cupcake is supposed to be easy, and quick (and cheap!) so if you don’t have all the spices listed, get creative! (Make sure you add small bits at a time if you are adjusting the recipe and taste as you go, thats the best part!)
3 / Pour the sweet potato mixture into the cake mixture.
Blend on high for 3-5 minutes, scraping down the sides of the bowl as needed.
4 / Spoon the mixture into liners filling ⅔ the way. Bake for 20-22 minutes or until toothpick inserted into the center of the cupcake comes out clean.
... here's the thing, I can't lie to you. When these babies came out of the oven, they were UGLY. I was so nervous, and pretty positive, they would taste how they looked, but thank-goodnessss I was wrong! They were delicious. Moist. Addictive. Wonderful. Here's what I think: I opened the oven a bunch of times to check on the minis that were in, then a bunch of times to check on these, so I think I made them sink. Mah-B. Anywhoooo, they taste great (especially after being frosted) so no worries if they ain'y pretty, we will dress 'em up!
I got a special request for a brown sugar topping on these darlings, so I obliged (in ½ the cupcakes). They were great, but its your call, don’t give yourself too much work, you've got enough to do! THEY TASTE AMAZING EITHER WAY!
FOR THE TOPPING (optional) /
¾ cup flour
½ cup firmly packed light brown sugar
1 tsp. ground cinnamon
5 tbsp. unsalted butter
1 / Melt the butter completely.
2 / Add the cinnamon and sugar to the melted butter and stir well with a spoon.
3 / Drop about a tablespoon of the mixture on the top of each cupcake before putting in the oven.
FOR THE FROSTING /
1 cup butter, room temperature
16 oz. container Marshmallow Fluff
1 cup powdered sugar
1 tsp. vanilla
8 oz. marscarpone (or cream cheese) - Sorry, not pictured above, it was a mid-recipe decision (and a good one at that)
1 / Beat butter until light and fluffy.
2 / Mix in Fluff, in two additions, alternating with the marscarpone.
3 / Add in the powdered sugar and beat until everything is incorporated.
4 / Pipe on the cooled cupcakes with your favorite tip!
I always though box cake was cheating but these cupcakes have proven me wrong, they are dang good! It tastes like a "homemade" cupcake (and perfect for Thanksgiving) with the addition of sweet potato and spices. Its perfectly moist. A revised box cake recipe CAN be a good thing, and make for a quick & easy cupcake!