Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting

Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting
Print Recipe
WP_Post Object
    [ID] => 6877
    [post_author] => 2
    [post_date] => 2015-04-14 08:54:37
    [post_date_gmt] => 2015-04-14 14:54:37
    [post_content] => 
    [post_title] => Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => sweet-potato-cupcakes-with-peanut-butter-bourbon-frosting
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2015-04-14 08:58:07
    [post_modified_gmt] => 2015-04-14 14:58:07
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=6877
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 4
    [filter] => raw
  • 1 medium sweet potato (peeled and cut into 2 inch pieces)
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 large eggs (local or organic preferred)
  • 6 tablespoons maple syrup
  • 3 tablespoons butter or solid coconut oil (preferably grassfed butter like Kerrygold)
  • 2 tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • 1/2 cup organic unsalted peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon bourbon
  • 1/2 cup unsweetened almond milk
  1. Bring 4 quarts of water to a boil. Add sweet potatoes and boil for 20 minutes or until they can be easily pierced with a fork. Drain and rinse with cold water to bring them to room temperature. Add to large mixing bowl and smash until they form a chunky paste.
  2. Preheat oven to 350 degrees and line a cupcake tray with 8 liners.
  3. In a high-speed blender, combine a generous ½ cup of your mashed sweet potatoes, along with all remaining ingredients. Blend until completely smooth. You can also do this with a food processor, but it’s not quite as silky in texture.
  4. Empty batter evenly into cupcake liners. Tap the pan gently to smooth the batter. Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
  1. Whisk all ingredients together in a small mixing bowl. Refrigerate for an hour before using as a frosting.
  2. Tip: Use a piping bag to frost, or use a spatula to scoop frosting into a small ziploc bag. Seal and cut off the tip to use as a piping bag.
  3. NOTE: This is delicious without the bourbon, to make it family-friendly!
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Graham Hartong

    Can something else be substituted for almond milk? Allergic to tree nuts!

    • Lauraleabalanced

      Absolutely! Can you have coconut milk? That would be my first option. If not, organic whole cow’s milk is ok, if you can tolerate. Or hemp milk! Best of luck!

  • paigecorbin

    Does the coconut oil have to be in a solid form? Mine has turned more liquidity with the warmer weather, thanks!

    • Lauraleabalanced

      Hey! No, liquidy should be fine, as it all gets blended together. Please let me know how it goes–I think these will be a favorite of yours!