Sweet Potato Cupcakes with Peanut Butter Bourbon Frosting
A favorite Southern combination that's surprisingly delicious in cupcake form!
Servings 8
Ingredients
SWEET POTATO CUPCAKE
1medium sweet potatopeeled and cut into 2 inch pieces
1/2cupcoconut flour
1teaspooncinnamon
1/2teaspoonbaking soda
1/2teaspoonsea salt
4large eggs
6tablespoonsmaple syrup
3tablespoonsbutter or solid coconut oil
2tablespoonscoconut cream
1teaspoonvanilla extract
PEANUT BUTTER BOURBON FROSTING
1/2cup unsalted peanut butter
2tablespoonsmaple syrup
1tablespoonbourbon
1/2cupunsweetened 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!