I found tons of butter in my fridge. Someone must’ve went to Costco to prepare for the holiday baking. Looked on the shelf.. tons of flour, tons of white and brown sugars. Yep… someone prepared. Wasn’t me! My proscrastinating self would’ve waited until the week before Christmas and would’ve probably went to the store to find empty shelves. Thanks Santa. I can always count on you.
Instead of snacking on snap peas and carrots during studying, I wanted chocolate chip cookes. What a horrible substitution! Whatever.
I threw some butter into a pot to melt then the phone rang. I ran to answer it and stayed on the phone for a few minutes, forgetting that i had butter on the stove. When I finally realized it, the butter had already turned dark brown. I was about to throw it out until I got a whiff. “OH MY GAWD! That smells HELLA good!” I tasted it and… “OMG I was about to throw this out?!”
I’m late about discovering browned butter. I’m kinda glad otherwise I would’ve been making as many things with browned butter as possible, including browning butter and sticking it into the fridge to put on my morning toast. I’m fighting the urge to do it, but I’ll stick to my pumpkin butter to save my arteries.
Anyways, I turned around and saw some roasted sweet potatoes in the oven. Forget the cookies, I’m making cupcakes. And that’s exactly what I did.
They were extremely moist and weren’t crumbly at all. The flavor of the frosting is a perfect pairing with the flavor of the cake and the richness of the cream cheese and browned butter makes it almost impossible to stop dipping your finger in for a taste!
Sweet Potato Cupcakes with Browned Butter Frosting
Adapted from Evil Shenanigans
Makes: 12 cupcakes
1 1/4 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, at room temperature
6 ounces (or one small) sweet potato, peeled and diced
1/3 cup buttermilk
2 teaspoons vanilla
1 stick (8 tablespoons) unsalted butter, browned and cooled
1 block (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla
1/4 teaspoon cinnamon
3 – 4 cups powdered sugar
Cook your sweet potatoes the way you like. I bake them in the oven until fork tender. Let them completely cool. Mash it up until smooth and has no bumps. Measure 6 ounces and put aside. Put the rest in your mouth.
Preheat oven to 350 degrees F. In a medium bowl, cream the butter and sugar until light and fluffy. Add the egg, buttermilk, vanilla, and sweet potato and beat until smooth.
Sift all of the dry ingredients into a large bowl and add the wet to the dry. Mix until well combined, being careful not to overmix.
Fill up your baking cups and bake for about 20 minutes, until a toothpick comes out clean.
Let them rest for a few minutes then transfer them onto a wire rack to cool
In a medium bowl, beat cream cheese and vanilla until soft. Slowly add the browned butter while beating and keep adding according to your taste. Add the cinnamon and the sugar a cup at a time and taste. I ended up using half of the butter and about 2 cups of powdered sugar. Frost your cooled cupcakes.