Candy'D Sweet Potato Cupcakes with Brown Sugar Icing

Recipe View 20 mins Steam the Sweet Potatoes: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender (15-20 minutes).

Recipe View 5 mins Puree the Sweet Potatoes: Remove the sweet potatoes from the steamer and let cool. Transfer to a blender. Add the orange juice. Cover and puree until smooth. Add more orange juice, 1 tablespoon at a time, if needed.

Recipe View 2 mins Prepare the Oven and Muffin Tins: Preheat oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners (2 minutes).

Recipe View 5 mins Cream Butter and Sugars: In a large bowl, beat butter, light brown sugar, and granulated sugar until light and fluffy (3-5 minutes).

Recipe View 3 mins Incorporate Wet Ingredients: Add eggs one at a time, mixing well after each addition. Beat in vanilla extract with the last egg, then stir in the sweet potato puree and orange zest (2-3 minutes).

Recipe View 5 mins Combine Dry and Wet Ingredients: Sift together flour, baking powder, cinnamon, ginger, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the sweet potato mixture, mixing until just combined. The batter will be thick (3-5 minutes).

Recipe View 3 mins Fill and Bake: Spoon the batter into the prepared muffin tins (2-3 minutes). Bake in the preheated oven until a toothpick inserted into the center comes out clean (18 minutes).

Recipe View 40 mins Cool the Cupcakes: Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely (10 minutes cooling in pan + 30 minutes cooling on rack).

Recipe View 3 mins Make the Brown Sugar Icing: Sift confectioners' sugar into a large bowl; set aside. Heat brown sugar, heavy cream, and butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium-high and bring to a boil, stirring constantly. Boil until the mixture thickens (2-3 minutes).

Recipe View 2 mins Finish the Icing: Remove from heat and stir in vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth (1-2 minutes).

Recipe View 20 mins Ice the Cupcakes: Allow the icing to cool and thicken slightly before icing the cooled cupcakes (15-20 minutes cooling).

Recipe View Optional Garnish: You can add a toasted marshmallow and pecan half on the top of the cupcakes