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Best Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting
Ingredients
  • 336 GRAMS (12 OUNCES) ORANGE-FLESH SWEET POTATO, PEELED AND CUT INTO ½-CUBES
  • 130 GRAMS (1 CUP) ALL-PURPOSE FLOUR
  • 1 TEASPOON BAKING POWDER
  • ½ TEASPOON BAKING SODA
  • ½ TEASPOON TABLE SALT
  • ½ TEASPOON GROUND CINNAMON
  • ¼ TEASPOON GROUND GINGER
  • ¼ TEASPOON GROUND CLOVES
  • ¼ TEASPOON GROUND CARDAMOM
  • 2 LARGE EGGS, ROOM TEMPERATURE
  • 143 GRAMS (½ CUP) PACKED LIGHT BROWN SUGAR
  • ½ CUP GRAPESEED OR OTHER NEUTRAL OIL
  • 1 TEASPOON GRATED ORANGE ZEST
  • ¼ CUP WHOLE MILK, ROOM TEMPERATURE
  • subheading: FOR THE FROSTING:
  • 107 GRAMS (½ CUP) WHITE SUGAR
  • 112 GRAMS (8 TABLESPOONS) SALTED BUTTER, CUT INTO 1-TABLESPOON PIECES, ROOM TEMPERATURE, DIVIDED
  • 2 TABLESPOONS HEAVY CREAM
  • 8 OUNCE PACKAGE CREAM CHEESE, CUT INTO ROUGH ½-INCH CHUNKS, ROOM TEMPERATURE
  • 1 TEASPOON VANILLA EXTRACT
  • 124 GRAMS (1 CUP) POWDERED SUGAR
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