Sweet Potato Pecan Cupcakes With Cream Cheese Frosting Recipes

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SWEET POTATO-PECAN CUPCAKES WITH CREAM CHEESE FROSTING



Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting image

Ok, I know, sweet potatoes in a cupcake? If you like pumpkin you will like this too! I'm on the hunt for "all things healthy" these days, and this fits right into my menu! I hope you'll enjoy these as much as we do! Cooking time does not include cooling time!

Provided by kittycatmom

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 15

1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16 ounce) can mashed sweet potatoes
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
cream cheese frosting (recipe below)
coarsely chopped pecans

Steps:

  • Place pecans in a single layer in a shallow pan.
  • Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
  • Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
  • Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
  • Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
  • Cream Cheese Frosting Recipe ~.
  • 1/2 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract
  • Makes 3 cups.

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS



Sweet Potato Cupcakes, Brown Sugar Cream Cheese Frosting, Candied Pecans image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 18 cupcakes

Number Of Ingredients 26

One 16-ounce can sweet potatoes
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
Brown Sugar Cream Cheese Frosting, recipe follows
Candied Pecans, recipe follows
One 8-ounce package cream cheese, at room temperature
3 sticks butter, at room temperature
1/2 cup light brown sugar
6 cups powdered sugar
2 teaspoons vanilla extract
Nonstick cooking spray, for greasing
1 egg white
1 tablespoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound chopped 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.

SWEET POTATO PECAN CHEESECAKE



Sweet Potato Pecan Cheesecake image

Your guests will think you've rolled out the red carpet when they set their sights on this elegant, succulent sweet potato cheesecake. The smooth, creamy dessert will leave everyone smiling. -Michelle Appleton-Walker, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter
1 egg yolk
1 to 3 teaspoons water
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup mashed sweet potato
1/2 cup sugar
1 teaspoon butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
TOPPING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped pecans

Steps:

  • Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan., In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, Fat 31g fat (17g saturated fat), Cholesterol 179mg cholesterol, Sodium 289mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING



Sweet Potato Cake With Coconut Pecan Cream Cheese Frosting image

Doesn't this just sounds wonderful?!?! Turns a cake mix into something absolutely delicious! This is from "The Cake Mix Doctor" By Ann Byrn.

Provided by Courtly

Categories     Dessert

Time 56m

Yield 16 serving(s)

Number Of Ingredients 11

1 (16 ounce) can sweet potatoes in syrup
1 (18 1/4 ounce) package plain spice cake mix
3 large eggs
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 350. Grease and flour two 9 inch round cake pans.
  • Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
  • Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
  • Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
  • Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
  • Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.

Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 13, Cholesterol 70.5, Sodium 322.3, Carbohydrate 52.7, Fiber 3, Sugar 35.9, Protein 4.9

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Try a Sweet Potato Cupcakes recipe you won't be able to get enough of! Chopped pecans, powdered sugar, ground cinnamon and tasty cream cheese help give Sweet Potato Cupcakes even more sweet flavor.

Provided by My Food and Family

Categories     Christmas Desserts

Time 2h20m

Yield 24 servings

Number Of Ingredients 7

1 large sweet potato (1/2 lb.), peeled, cut into 1-inch pieces
1 pkg. (2-layer size) spice cake mix
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup butter, softened
1/2 tsp. ground cinnamon
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Steps:

  • Cook potatoes in large saucepan of boiling water 23 to 25 min. or until tender; drain. Return potatoes to pan; mash until smooth. Cool completely.
  • Heat oven to 375°F. Prepare cake batter as directed on package. Blend in mashed sweet potatoes. Spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
  • Beat cream cheese and butter in large bowl with mixer until creamy. Blend in cinnamon. Gradually add sugar, mixing well after each addition.
  • Spoon into pastry bag fitted with star tip; use to pipe frosting onto cupcakes. Sprinkle with nuts.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

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

½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

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

SWEET POTATO CUPCAKES



Sweet Potato Cupcakes image

Yum! Dotted with tangy pineapple bits and crunchy nuts, these spiced seasonal goodies are bound to become an instant hit.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 cupcakes.

Number Of Ingredients 18

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup mashed sweet potatoes
1 cup crushed pineapple, drained
1/2 cup canola oil
1/2 cup chopped walnuts
1/2 cup raisins
PINEAPPLE-CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1/2 cup crushed pineapple, drained
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, pie spice, salt and baking soda. In another bowl, combine eggs sweet potatoes, pineapple and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, pineapple and vanilla; beat until blended. Frost cupcakes.

Nutrition Facts : Calories 401 calories, Fat 16g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 244mg sodium, Carbohydrate 64g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.

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From tablespoon.com


SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, …
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.
From cookingchanneltv.com


APPLE CAKE CREAM CHEESE ICING : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SWEET POTATO-PECAN CUPCAKES & CREAM CHEESE FROSTING RECIPE
May 6, 2018 - Mashed sweet potatoes give these Sweet Potato Pecan Cupcakes with Cream Cheese Frosting extra moistness, while a myriad of spices flavor this dessert. May 6, 2018 - Mashed sweet potatoes give these Sweet Potato Pecan Cupcakes with Cream Cheese Frosting extra moistness, while a myriad of spices flavor this dessert. Pinterest. Today. …
From pinterest.com


PECAN PIE CUPCAKES | THANKSGIVING CUPCAKE RECIPE - PIZZAZZERIE
2019-11-06 In the bowl of an electric mixer, cream together remaining butter (1 cup) and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. In a separate mixing bowl, combine all-purpose flour, …
From pizzazzerie.com


SWEET POTATO CUPCAKES WITH CREAM CHEESE ICING
2013-02-07 Cream Cheese Frosting. 8 oz cream cheese ( I used light cream cheese) 2 tablespoons Earth Balance; 1 cup powdered sugar (add more if needed or if you prefer a sweeter icing) 1 teaspoon vanilla extract . Gotta get those Omega 3’s! Even if it is from a cupcake! Preheat the oven to 350°F (175°C) and prepare your cupcake pan by greasing or ...
From makingthymeforhealth.com


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