Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting

Posted on by llbalanced
Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting
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    [post_date] => 2015-04-14 08:54:37
    [post_date_gmt] => 2015-04-14 14:54:37
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    [post_title] => Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting
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04.14

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.Sweet potato cupcake 1

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.

sweet potato cupcakes 4

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TOTAL TIME :
8cupcakes
INGREDIENTS
  • 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
  • PEANUT BUTTER BOURBON FROSTING
  • 1/2 cup organic unsalted peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon bourbon
  • 1/2 cup unsweetened almond milk
DIRECTIONS
  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.
PEANUT BUTTER BOURBON 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!
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