Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Sweet potato cupcakes with salted maple caramel cream cheese frosting and a caramel drizzle.

Sweet Potato Cupcakes with Salted Maple Caramel

  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes (including cooling time)
  • Yield: 24 cupcakes 1x
  • Category: Cupcakes

Description

Sweet Potato Cupcakes with Salted Maple Caramel are made easy with boxed spice cake mix.  They’re light and fluffy and topped with a dreamy salted maple caramel cream cheese frosting for a fun and delicious fall treat.


Scale

Ingredients

For the salted maple caramel

  • 180 g (1/2 cup) 100% maple syrup
  • 80 g (1/3 cup) heavy cream
  • 28 g (2 tablespoons) butter
  • 1.4 g (1/4 teaspoon) salt

For the cupcakes

  • 432 g (1 box) spice cake mix
  • 2 g (1 teaspoon) ground cinnamon
  • 0.8 g (1/4 teaspoon) ground ginger
  • pinch of ground cloves
  • 180 g (3/4 cup) whole milk, at room temperature
  • 100 g (2 large) eggs, at room temperature
  • 255 g (1 cup) sweet potato puree

For the frosting

  • 112 g (4 oz) full fat cream cheese, softened to room temperature
  • 339 g (3 sticks) unsalted butter, softened to room temperature
  • 960 g (2 lbs) powdered sugar

Instructions

For the salted maple caramel

  1. In a small heavy-bottomed saucepan, bring maple syrup to a boil over medium-high heat.  Allow the syrup to boil until it reaches 225°F/107°C.  Remove from the heat and whisk in the heavy cream (careful the mixture will bubble up).  Whisk in the butter and salt.  Allow the caramel to cool to room temperature and then refrigerate until ready to use (the mixture will thicken in the refrigerator).

For the cupcakes

  1. Preheat oven to 350°F/177°C. Line two standard muffin pans with cupcake liners and set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the spice cake mix, cinnamon, ginger, and cloves for 10 seconds.  Add the milk and eggs and beat on medium speed for 1 minute.  Scrape down the sides and bottom of the bowl.  Add the sweet potato puree and beat on medium speed for 1 minute until combined.
  3. Fill the cupcake liners 2/3 full with batter and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
  4. Remove the cupcakes from the pan and set on a wire rack to cool completely before frosting.

For the frosting

  1. In a large bowl using a mixer, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.  Add the powdered sugar and mix on low speed until completely incorporated.  Add 90-180 g (2-4 tablespoons) of the salted maple caramel to the mixture and beat to combine.  Increase to medium-high speed and beat for 3 minutes.
  2. Frost the cupcakes with the caramel frosting.  Drizzle with the salted maple caramel just before serving.

Notes

Storing:  The cupcakes should be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead:  Cupcakes can be made up to 1 day in advance.  Store in an airtight container and keep at room temperature.  The frosting can be made up to 1 week in advance, covered, and stored in the refrigerator.  Bring frosting to room temperature and re-whip with a mixer before applying to your cupcakes.

Freezing:  Freeze unfrosted or frosted cupcakes for up to 3 months.  Thaw in the refrigerator overnight.

Keywords: sweet potatoes, salted caramel, cream cheese frosting, fall cupcakes