Sweet Potato Cupcake with Goat Cheese & Honey Frosting

The idea for this cupcake came from my wanting to bake using the sweet potato butter I made earlier this week. Then I was chatting with Kris at To Be Mrs Marv & she mentioned a pumpkin cookie with a goat cheese & honey filling. That got me thinking that goat cheese & honey would make a fantastic frosting for the sweet potato cupcakes . I had hoped to make this my Iron Cupcake - Cheese entry but got a little behind this month & missed the entry date by 2 hours.

We are torn on the finished cupcake here at Chez Good Appetite. Matt & I agree the cupcake is fabulous! The flavor of the sweet potato butter with just that little bit of cinnamon & allspice in it really comes through, especially since I used a little as filling too. The cake is nice & fluffy like a cupcake not heavy like a muffin.

Where we are torn is the frosting. Matt thinks it tastes too strongly of goat cheese & doesn't like it. I really like it & think the tartness of the goat cheese perfect with the sweet cupcake. I think the honey gives the frosting a subtle sweetness that sugar wouldn't.

I would definitely make these cupcakes again but would probably make a cream cheese frosting for them so that everyone in the house will be happy.

Sweet Potato Cupcakes

(adapted from Small Batch Baking)

1/4 c + 2 t sweet potato butter (get the recipe here) 

1/8 t baking soda

1/8 t baking powder

1/4 t vanilla

1 egg yolk

1/2 c flour

6 T sugar

1/8 t salt

2 T unsalted butter, at room temp

Preheat oven to 350 F. Prepare 4 muffin tins.

In a small bowl mix the 1/4 c sweet potato butter, baking soda & baking powder together. Mix in vanilla & egg yolk & set aside.

In another bowl whisk the flour, sugar & salt together. Add the butter & 1/2 the sweet potato mixture & beat until light & fluffy. Add the remaining sweet potato mixture & beat a few more seconds.

Put about 1 heaping tablespoon of the batter in each muffin tin, smooth out to flatten. Spoon 1/2 t of sweet potato butter on top of the batter in each tin. Top with remaining batter.

Bake for 23 minutes or until golden brown & a toothpick inserted into the center comes out clean. Allow to cool on a rack completely before frosting.

Makes 4 cupcakes

Goat Cheese & Honey Frosting

3 oz goat cheese, at room temp

1 T unsalted butter, at room temp

1 1/2 T honey

Put everything in a bowl & beat with a mixer until smooth & creamy.

Frosts 4 cupcakes.