Step 1: Ingredients
Ingredients for the cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon of pumpkin pie spice
1 pinch salt
1/2 cup unsalted butter, softened
½ cup granulated sugar
½ cup of brown sugar
2 medium eggs
8 1/2 ounces, or 1 generous cup finely mashed sweet potato
½ teaspoon pure vanilla extract
1 cup of chopped cooked bacon (plus more to add on top) (optional)
1/2 cup packed brown sugar
1/4 cup heavy whipping cream(I have used 2% milk and it is still awesome)
1/4 cup maple syrup
1 tablespoon butter
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract
Step 2: Cook and Peel the Sweet Potatoes
Clean the sweet potatoes and cut each potato into 6-8 pieces so they will cook faster. Bring them to a boil and then simmer about 25-35 min. pour into a colander and run cold water over them. Let cool completely then peel off the skin and use a fork to mash them. If this is hard to do then they are not cooked all the way.
Step 3: The Batter
1-Preheat oven to 350 degrees F. Line cupcake tins with baking cups and set aside.
2-In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt. Set aside.
3-In a large bowl with a hand mixer or in the bowl of a stand mixer fixed with paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating on low and scraping down sides of bowl after each addition, until well combined. Add sweet potato and vanilla and stir.
4-Add flour mixture and stir until well combined.
Step 4: Bake and Make the Glaze
Spoon batter evenly into baking cups and bake 15-18 minutes or until tops of cupcakes are golden brown and spring back when lightly touched. Remove from oven and allow to cool in tins for 2 minutes. Remove from tins and cool completely on a cooling rack, about 30 minutes.
To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Frost the cupcakes right away. This glaze sets up pretty quickly. Mmmm... now it's time to enjoy.