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.