Baby sweet potato cupcakes. My expectations for these were through the roof and they almost made it. The Cake Slice Bakers are nearing the end of our baking journey with our current book, Southern Living The Southern Cake Book. I have enjoyed this book immensely and will continue to bake from it.
I believe the reason these baby sweet potato cupcakes didn’t exceed my expectations is because I have made so many sweet potato pound cakes and they’ve been a roaring success. My oven continues to go through menopause and once again, this may be the reason these lovelies didn’t rise to the occasion, literally and figuratively. If you’ve been keeping count this is probably the 572 time, I’ve blamed my oven on a not too successful baking outcome. I hope that 2016 will bring a more temperamental or new oven. Fingers crossed.
The recipe suggests to bake these in a standard 12-cup muffin pan. I wanted to get all fancy and decided to bake them in my square muffin pan. They came out a bit shallow and even though they tested done, I found them a little gummy at the bottom. Same thing with the ones I baked in my jumbo muffin pan. Trust me, that didn’t stop us from eating them!
What are Baby Sweet Potato Cupcakes Without Sauce?
Let me tell you about the caramel sauce, Sweet Mother of Pearl! It is amazing over baby sweet potato cupcakes, medium size cupcakes or even a piece of toast. I could dive into this sauce and live there happily ever after. The addition of coffee granules adds a kick that makes your taste buds very happy.
My dilemma now is to get them out of the house, quickly. This is too much temptation. I would love for you to share, pin or tweet this post and take a gander at what my fellow Cake Slice Bakers chose this month.
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 ¼ cups all-purpose flour, divided
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 (15-oz.) can sweet potatoes, drained and mashed or
- 2 medium fresh microwaved, cooled and mashed
- ⅓ cup buttermilk
- ½ cup chopped pecans, toasted
- Caramel Sauce
- ½ cup butter
- ¾ cup firmly packed light brown sugar
- 1 cup heavy cream
- ½ tsp instant coffee granules
- Beat butter and sugar at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour and baking soda.
- Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
- Add remaining half of flour mixture, and beat until blended.
- Add vanilla and next 5 ingredients, beating at medium speed until smooth. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
- Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 5 minutes, then remove warm cakes from pan, and sprinkle with toasted pecans.
- Top each cake with desired amount of Caramel-Pecan Sauce.
- Serve with vanilla ice cream.
- For the Caramel Sauce
- Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
- Whisk in heavy cream and coffee granules.
- Bring mixture to a light boil, stirring constantly.
- Turn off heat, and let stand on cook top until slightly cool, stirring often.
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