Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting
A favorite Southern combination that's surprisingly delicious in cupcake form!
Ingredients
SWEET POTATO CUPCAKE
- 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
- 6 tablespoons maple syrup
- 3 tablespoons butter or solid coconut oil
- 2 tablespoons coconut cream
- 1 teaspoon vanilla extract
PEANUT BUTTER BOURBON FROSTING
- 1/2 cup unsalted peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
- 1/2 cup unsweetened almond milk
Instructions
SWEET POTATO CUPCAKES
- 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.
- Preheat oven to 350 degrees and line a cupcake tray with 8 liners.
- 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.
- 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.
PEANUT BUTTER BOURBON FROSTING
- Whisk all ingredients together in a small mixing bowl. Refrigerate for an hour before using as a frosting.
Notes
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.
NOTE: This is delicious without the bourbon, to make it family-friendly!
NOTE: This is delicious without the bourbon, to make it family-friendly!
