December 15, 2011

Better Homes & Gardens’ Sweet Potato Cupcake Recipe a Hit—With Some Changes

sweet potato cupcakes by Michelle Ryan

What better way to celebrate National Cupcake Day (Dec. 15) than with a Better Homes & Gardens’ treat that’s a perfect fit for the season?

Blame it on the season, I guess, but I’ve been obsessed with sweet potatoes lately. And for some reason, they taste better than ever–and that was even before I made Sweet Potato Cupcakes with Maple Cream Cheese Frosting while I was home for Thanksgiving.

Inspired by the baked sweet potatoes, the roasted sweet potatoes and the sweet potato fries I’ve had recently, I wanted to make a not-so-sweet cupcake that would be seasonally appropriate too. I searched the Internet for a recipe for Sweet Potato Cupcakes with Maple Cream Cheese Frosting, and several worthy options came up.

It came down to one from Fine Cooking and one from Better Homes & Gardens. But the latter won out because the former included ingredients like cloves and ginger, and I feared it might be too much like a spice cake.

That’s not to say, though, that the recipe didn’t need a little tweaking–or at least I thought so. For starters, why use canned sweet potatoes when you can use fresh? That was the no-brainer substitute.

Others were more of a risk. The cupcake batter is flavored with vanilla and cinnamon, but I wanted to make it a little sweeter so it wouldn’t taste like a sweet potato bread. I added about a fourth of a teaspoon of maple flavoring, which I also added to the frosting.

I though the cream cheese frosting might need to be a little sweeter, so another fourth of a teaspoon of maple flavoring was in order. I cut the amount of milk (bourbon can also be used, according to the recipe) because I wanted the frosting to be of piping consistency.

Also, the addition of the maple flavoring added a nice brown sugar-colored tint to the frosting, which made it look very autumnal as well. Though the frosting was sweet, it was offset by the toned-down taste of the cake, which was a little more dense, but not as much as, say, a pound cake.

Overall, these got rave reviews, and I can’t wait to make them again. But I doubt I can wait until next fall!

About the Author

Michelle Ryan
Michelle Ryan
Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.

  • Pegcab1

    The title of this article caught my attention as I am busy planning Christmas dinner for my family. I want to serve something new. I usually serve the same old tried and trusted meals. I’ll surprise them this year and give them something new. Great article!

  • Adam Piotrowski

    Thank you for contacting Adam Piotrowski is no longer with the company; please direct your inquiry to Marie Fuzzell

  • Anonymous

    Thanks! These really are delicious. I’ve gotten nothing but compliments on them. I wasn’t really sure about the sweet potato cupcake part, but they are so good you’ll want to make them again. They are excellent with coffee–for breakfast or dessert!

  • Adam Piotrowski

    Thank you for contacting Adam Piotrowski is no longer with the company; please direct your inquiry to Marie Fuzzell