With all of the pumpkin overload that happens during the Fall season, it is time to give you a sweet alternative. A sweet potato one! These sweet potato cupcakes with marshmallow buttercream bring sweet potatoes out of that pumpkin shadow for a well deserved moment in the Thanksgiving spotlight.
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Did you guys know that sweet potatoes are actually more hearty than pumpkin and some may even say they taste better too? Im sure it has a lot to do with the fact that sweet potatoes are full of sugar, fiber, and protein. Also, they have a ton of Vitamin A. Want to see an actual face off between pumpkin and sweet potatoes? I thought you might! Check this out, Which Is Healthier: Sweet Potato Or Pumpkin?
Sweet potatoes have that smooth, sweet taste that makes for a killer dessert like these sweet potato cupcakes with marshmallow buttercream. Furthermore, they are much easier to roast and puree than a sugar pumpkin. I love pumpkin! Trust me, after finishing, Ritzy Mom Pumpkin Treats Tonics, I may even be a pumpkin expert now! But after perfecting 36 recipes of pure pumpkin, I am ready for to take on other Fall flavors!
If youre really feeling daring and ready to skip pumpkin pie altogether this year, try making a dessert table complete with some of these other delicious and alternative desserts,Spiced Apple Pie,Butter Pecan Cake,Butternut Squash Bread Pudding & Bourbon Cranberry Padažas.
You are going to love these sweet potato cupcakes with marshmallow buttercream so much! Make sure to tag me in the photos of your cupcakes for a chance to be featured in my stories or feed on myInstagram.
Buttercream maple walnut frosting recipe
For more sweet potato recipes, check out these recipes for Twice Baked Sweet Potatoes,Simple Sweet Potato Soup,Loaded Sweet Potato Skins,Sweet Potato and Chicken Shepherds PieandBaked Sweet Potatoes.
Everyone hails the pumpkin for Thanksgiving. From pumpkin pie to pumpkin cake, its all about the pumpkin. But I think sweet potatoes need more love besides being a side dish. I am guilty of this too because, besides this brown butter sweet potato bread,I have no other sweet potato recipe. But thanks to these sweet potatoes cupcakes and an upcoming sweet potato pie, I am hailing sweet potatoes this fall.
These cupcakes are of course inspired by my favorite Thanksgiving side dish sweet potato casserole. These cupcakes start with a browned butter batter filled with homemade sweet potato puree. The cupcake bakes into a sweet moist little cake thanks to the sweet potato.
Elevate the flavor of snickerdoodle cupcakes by using brown butter, Nielsen-Masseys Madagascar Bourbon Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Bean Paste and other fresh ingredients! These Brown Butter Snickerdoodle Cupcakes are the perfect treat for any time of the year.
Each baking technique includes a step-by-step video, pro tips from their team and delicious, seasonal recipes. We incorporate three of the tips into this snickerdoodle cupcake recipe, including How to Whisk Separate Eggs, How to Brown Butter and How to Fill a Homemade Pastry Bag and Pipe. Head over to their website for all of the tips!
To make snickerdoodle cupcakes, whisk together sugar and cinnamon in a small bowl. We use the Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar instead of regular granulated sugar to add even more vanilla bean flavor. Set the cinnamon-sugar aside as this will be used for the topping later.
Remove the butter from the heat and whisk in the Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. Allow to cool for 10 minutes and then transfer to a heatproof bowl. Refrigerate for 1 hour until firm but not hard.
The Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste is made from the vanilla bean extract along with real bean specks from the vanilla pod. The flavor is sweet, creamy and mellow. The paste has a thick consistency similar to molasses or honey which means you can add even more delicious vanilla flavor without thinning out the batter. We love using it in frosting because it adds the visual flair of vanilla bean specks.
Visit BetterYourBake. om to find baking myths, baking tips and a baking QA with Food Networks Challenge Champion and world-renowed cake designer Marina Sousa. Follow Nielsen-Massey Vanillas on Facebook, Instagram, Pinterest and Twitter, for additional recipe inspiration.
This pumpkin cupcake recipe is my favorite fall cupcake recipe for sure! The cupcakes are made with just the right amount of fall spices and the brown butter frosting is super easy to make but tastes so good. Brown butter makes everything ten times more delicious in my opinion! Have you tried brown butter before? If you havent you need to make a batch asap!
And look at the caramel drizzle on top! Doesnt that look mouthwatering? I have to admit I almost didnt have enough homemade caramel sauce left for these cupcakes. After making a fresh batch to decorate them I couldnt stop eating it right out of the saucepan with a spoon.
Back to my Pumpkin Cupcakes! Spėk? The cupcake batter recipe doubles as a great pumpkin muffin recipe. There are a few little differences baking wise and I also share my favorite add-ins so click over to the recipe if youre more in the mood for muffins. You could also make half a batch of cupcakes and half a batch of muffins like I often do.
Are you looking for more fall recipes?
You have to try myPumpkin Dinner Rolls, these are perfect for Thanksgiving dinner and look so pretty. Or try something sweet like myGerman Apple Streusel Sheet Cakeor myApple Cinnamon Muffinswhich are topped with apple rings.
Im so excited that its finally September and autumn is not too far away. This is my favorite season! Theres just something about the crisp air, cozy sweaters, and changing leaves that gets me every year. But the best part is thatbaking season is finally here! So many opportunities to share something baked with friends and family.
Move over pumpkin! Today were all about that other autumn orangeveggie–sweet potatoes! Or are they yams?I dont know, but what I DO know is that these sweet potato cupcakes are probably the best cupcakes Ive ever had.
Well, theres just something so magical about sweet potatoes inhow they make pretty much any baked goodso light and pillowy, yet moistwithout being overly dense or heavy. In addition, theyve got a natural sweetness that pumpkin doesnt have. I prefer to roast my sweet potatoes whole in a 400ºFoven for about 45 minutes until theyre soft enough to mash. or those who might be a little less patient, theres also the microwave method.
Just to clarify, this isNOTa spice cake. The one spice I added tothese cupcakes is cinnamon. Nonutmeg, no allspice, just good ol cinnamon. n fact, I only added a 1/2 teaspoon. I didnt want to overpower the natural flavor of the sweet potato by stuffing the batter with a million baJillian spices. Also, because sweet potatoes already have a little bit of sweetness to them, I didnt have to load these cupcakes up with as much sugar. esides, thats what the buttercreamis for!
While sweet potatoes are traditionally toppedwith marshmallows, I decided to go a different route with these cupcakes. t first I thought maple buttercream. Butthen the little devil on my shoulder shouted, NO! BROWN BUTTER maple buttercream. Then my mom cameinto the kitchen and asked why I was shouting at myself in such a low Batman-like tone.
Anyway, this buttercream is BEYONDphenomenal. The tastebud goddesses could not be any prouder. Brown butter buttercream is where its at, folks. The nutty richness that brown butter infuses into the sweet buttercream is indescribable. Not to mention, the added beauty ofthe little flecks of browned butter seen throughout. The maple syrup just adds that extra layer of warm sweetness to round out the most ambrosial buttercream your mouth will ever lay tongueon.
