- 24
Ingredients
- Cupcakes:
- 8 ounces (2 sticks) butter, room temperature
- 2 cups sugar
- 4 large eggs
- 16 ounces canned sweet potatoes, drained and mashed
- 2/3 cup apple cider
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Caramel Cider Sauce:
- 4 cups apple cider
- 1 vanilla bean, split lengthwise
- 2 ounces salted butter (1/2 stick)
- 1/2 cup light brown sugar
- Marshmallow Frosting:
- 16 ounces unsalted butter (4 sticks)
- 12 tablespoons Cider Caramel Reduction
- 16 ounces marshmallow creme (recommended: Marshmallow Fluff)
- Toasted Salted Pecans:
- 1 cup pecans, coarsely chopped
- 2 tablespoons salted butter
- 1/2 teaspoon salt
Preparation
Step 1
For cupcakes: Preheat oven to 350 degrees. Line regular sized cupcake pans with 24 liners.
Beat butter and sugar at medium speed with electric mixer fitted with whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In food processor, combine sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside.
In bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with sweet potato mixture. Beat at low speed just until blended after each addition.
Fill cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from pan immediately. Cool completely.
For cider reduction: In medium saucepan, bring cider to boil, add vanilla bean, and cook until cider reduces to about 2 cups, 20 to 25 minutes. Add butter and sugar. Cook until cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. Transfer mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for Marshmallow Cream Frosting and half for assembling cupcakes.
For marshmallow frosting: In mixer fitted with paddle attachment, beat butter until smooth and creamy, scraping down bowl occasionally, about 2 minutes. Add Caramel Cider Reduction and beat until incorporated. Remove bowl from mixer and fold in marshmallow creme until incorporated.
For pecans: Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Melt butter in bowl in the microwave. Coat chopped pecan with butter. Pour onto prepared baking sheet and toast in oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely.
To assemble: Drizzle small amount of Caramel Cider Reduction over top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.