Sweet Potato Cupcakes With Salted Maple Caramel Recipes

Using a boxed spice cake mix makes making Sweet Potato Cupcakes with Salted Maple Caramel simple.  A delightful and entertaining fall dessert, they are fluffy and airy with a luscious salted maple caramel cream cheese icing on top.

– 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



Fall seems to focus on pumpkin.  What about sweet potatoes?  They're equally as excellent and go with many desserts, especially since they can replace pumpkin in most recipes.


Today, I'm offering my sweet potato cupcakes with salted maple caramel cream cheese frosting and a caramel drizzle.  Sounds divine?  Light and airy, these cupcakes are the perfect afternoon snack.


One of the ingredients listed in the directions on a box of cake mix is water.  But using whole milk instead of water will give your cupcakes a handmade taste that is creamier and richer. You may also use buttermilk in place of the whole milk for even more flavor.


Maple syrup contributes to the sweetness of this recipe and offers a unique and delectable flavor.  Use only 100% maple syrup for the greatest flavor.  The market is filled with many grades of maple syrup, each distinguished by color and flavor.  


Early-season sap collection results in lighter-colored syrup, but later-season sap yields a darker-colored syrup. A darker syrup with more taste is what I suggest using.


Use half of a full-fat block of cream cheese for the icing.  The cream cheese tubs should not be used because they are prepared to be spreadable (they are whipped and contain more air) and will result in a floppy frosting.  


Blocks of cream cheese will give you the most stable results.  Bring your cream cheese to room temperature to make a creamy frosting that has a smooth consistency.


Also See: 

Sweet Potato Cupcakes With Salted Maple Caramel Recipes