SWEET POTATO CUPCAKES
Sweet Potato Cupcakes are easy to make, makes the perfect tender cupcake, and is full of fall flavors! These cupcakes will be your new favorite fall treat!
Provided by Lisa
Categories Dessert
Time 24m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and line a cupcake pan with cupcake liners.
- In a small bowl whisk together buttermilk, sweet potato puree, and vanilla
- In a separate bowl combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Using a stand mixer, mix sugar and butter until fluffy.
- Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
- Fold in ½ of the flour and then fold in ½ of the sweet potato mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
- Scoop into lined cupcake tins. Bake for 14 minutes or until a toothpick inserted comes out clean.
- Once the cupcakes are done let them cool completely before frosting.
- Frost and enjoy!
Nutrition Facts : Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 39 mg, Sodium 103 mg, Fiber 1 g, Sugar 12 g, Calories 150 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
SUPER EASY BROWN SUGAR CHICKEN
This is a delicious way to prepare chicken tenders or breasts with brown sugar. Kids love it! Most of the ingredients you most likely will have on hand.
Provided by Joy Shelton Frazier
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
- Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 15.5 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 4.4 g, Sodium 684 mg, Sugar 13.2 g
SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING
These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.
Provided by Doughgirl8
Categories Desserts Cakes Holiday Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
- Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
- Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
- Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
- To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
- To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g
CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING
A very light and airy cupcake with brown sugar icing. Topped with optional toasted marshmallows and a pecan half, these little cakes taste just like its Holiday Sweet Potato dish counterpart, but with a cupcake-y twist!
Provided by Candice
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 48
Number Of Ingredients 19
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
- Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
- Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
- Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 25 g, Cholesterol 31.6 mg, Fat 6.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 105.7 mg, Sugar 15.6 g
BROWN SUGAR-GLAZED CHICKEN
From a Southern Living recipe booklet with some minor tweaking from my own experience preparing this dish.
Provided by spoilme
Categories Chicken Breast
Time 30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- If needed, lightly pound thick portions of chicken so breast has a uniform thickness.
- Sprinkle chicken evenly with salt, curry powder, and red pepper. Saute in hot oil in large skillet over medium-high heat for 4 minutes on each side.
- Add orange juice and brown sugar. Cook 4 minutes over medium-high heat or until liquid is slightly reduced. Remove from heat. Remove chicken from skillet.
- Add butter to orange juice mixture, whisking until smooth. Drizzle over chicken and serve immediately.
Nutrition Facts : Calories 438.9, Fat 24.8, SaturatedFat 9.3, Cholesterol 106, Sodium 827.5, Carbohydrate 28.8, Fiber 0.1, Sugar 28, Protein 25.4
SWEET POTATO CUPCAKES
Make and share this Sweet Potato Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and slowly add sugar, eggs and sweet potatoes. Sift the flour, baking powder, soda and spices together in a separate bowl.
- Mix the maple extract into the milk and Add dry ingredients alternately with the milk into the sweet potato mixture.
- Spoon the batter into lined cupcake cups.
- Bake in 350° oven for 20-30 minutes.
Nutrition Facts : Calories 118.4, Fat 3, SaturatedFat 1.8, Cholesterol 18.8, Sodium 77.6, Carbohydrate 21.5, Fiber 0.5, Sugar 12.2, Protein 1.7
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