Yield: Yields 24 cupcakes
Sweet potatoes lend moisture and complexity to these tender, lightly spiced, and utterly addictive cupcakes. A tangy maple-syrup-infused frosting serves as both the topping and filling.
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OH EM GEE!!! How good are these cupcakes?! I didn't have sour cream on hand, so I made some out of yogurt and baking soda; the same thing with the crme frache, I ended up mixing heavy cream and buttermilk. The cupcakes and frosting came out absolutely delicious, and my guests liked the extra sprinkle of cinnamon on the frosting. Didn't give it the 5 stars because YES it is time consuming and quite the mess maker, but oh so worth it!!
These are good, but what a process to make them! Multiple bowls, multiple sets of beaters, food processor, pastry bag (which I didn't even use), tons of cleanup...they're not THAT good. The 3-star rating is because of the prep involved; based just on flavor I would have given them four. I do like the icing, though, and will likely use it again. It needs a few drops of maple flavoring--maple syrup alone, even dark amber, is not sufficient for flavor. Since I didn't bother with the pastry bag, I liked these better as mini muffins, where the proportion of icing to cake is greater. Jan. 2013 update: I used the frosting with a different pumpkin spice recipe for the cupcakes, and with a scant teaspoon of natural maple flavor (Boyajian brand) this frosting is beyond outstanding. Silky texture, fabulous flavor. Beware: if there's any left after frosting the cupcakes, you WILL eat it out of the bowl with a spoon.
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