|Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting|
A little over a year ago, a dear friend with a true foodie heart started an Instagram account called NashvilleFoodFan to document, and inspire patronage of, Nashville cuisine. With her witty captions and inclusive attitude—she loves reposting pictures taken by followers—NashvilleFoodFan caught on like wildhoney. I am so proud to say that Kate now has over 10,000 devoted readers and an arsenal of gorgeous food photography from countless Nashville citizens. I am proud of her dedication to this project, of course, but also proud of the Nashville culinary community. We love our local food, we support our local restaurants, and as a result, new foodie ventures continue to blossom here, seemingly every day.
In honor of reaching the big 10k, I created a recipe for Kate/NashvilleFoodFan, which happily represents Nashville, the South and healthy living.
So without further ado…THESE cupcakes are maybe the best thing I have eaten since I pulled one of my freshly baked Chocolate Chip Cookies out of the oven several months ago, but these have peanut butter. I tested the recipe thrice to make sure my first batch wasn’t a total fluke, and I discovered that they’re as foolproof as they are AMAZINGLY delicious.
Creamy sweet potato puree is the secret ingredient for their uber-moist texture, plus it offers an extra dose of nutrients. These are completely grain-free, and they have loads of fiber and protein from coconut flour. They’re healthy enough to eat for breakfast, and so I did for several days.
And then the frosting….oh, this frosting. Bourbon and peanut butter come together in a divine explosion of Southern flavor, and I salute you if it actually winds up on the cupcakes.