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The following recipe and photography were provided by our partner, Melissa’s Produce.
Who would have thought a vegetable could turn into a sweet and delicious treat?
Celebrate the season of sweet potatoes with these made-from-scratch yam cupcakes complete with a splash of bourbon and an indulgent cream cheese frosting.
Bourbon Yam Cupcakes
- Cook time:
- 15min
- Prep time:
- 10min
- Total time:
- 25min
- Servings:
- 24 Cupcakes
Ingredients
For the Cupcakes
- 3 large eggs
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 vanilla bean
- 2 3/4 cups cake flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 3/4 tsp. kosher salt
- 3/4 pound organic baby yams or sweet potatoes, cooked and mashed
- 2 packages diced cranberries
- 1/3 cup bourbon
- 3/4 cup milk
For the Frosting
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 vanilla bean
- 1 tsp. pure vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350ºF.
- In a standing mixer, combine the eggs, butter brown sugar, granulated sugar and vanilla extract.
- Split the vanilla bean in half, scrape out the seeds and pulp and add to the bowl. Set aside.
- In another bowl of the mixer, combine the cake flour baking powder, cinnamon and kosher salt. Set aside.
- Add the cranberries and yams to the egg mixture and mix well.
- Add 1/3 of the flour mixture to the bowl and mix well.
- Add the bourbon and 1/3 of the flour mixture and mix well.
- Finally, add the milk and the rest of the flour mixture and mix well.
- Fill a muffin pan with paper baking cups. Fill the cups about 3/4 full with the batter.
- Bake in the oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, make the frosting. In a standing mixer, combine the cream cheese and the rest of the frosting ingredients. Set aside.
- When the cupcakes are cool, frost and serve.
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