Our esteemed contributor, Lauren Kapeluck of Crave. Indulge. Satisfy., returns with an absolutely delightful and essential recipe, perfect for ushering in the cozy flavors of autumn.

Contents

Indulge in Autumn Bliss: Brown Butter Sweet Potato & Candied Pecan Cupcakes with Marshmallow Buttercream

As November graces us with its crisp air and vibrant hues, our thoughts inevitably drift towards the warmth of home, family gatherings, and the much-anticipated Thanksgiving feast. Among the cornucopia of traditional dishes, sweet potatoes often hold a special place, whether baked to perfection with a toasted marshmallow topping or transformed into a decadent soufflé crowned with a rich brown sugar pecan crumble. This year, we’re taking that beloved classic and elevating it to an entirely new level of confectionary artistry.

Prepare to be enchanted by Lauren Kapeluck’s ingenious creation: the Brown Butter Sweet Potato & Candied Pecan Cupcake, generously topped with a cloud-like Marshmallow Buttercream. It’s a mouthful, indeed, but one that promises an unforgettable symphony of flavors and textures, perfectly encapsulating the spirit of fall and holiday indulgence.

Why These Sweet Potato Cupcakes Will Be Your New Fall Favorite

While the name might suggest a complex undertaking, Lauren assures us that this recipe is remarkably straightforward, designed for bakers of all skill levels to achieve stunning results. The magic begins with the creation of cinnamon sugar pecans, a crunchy, sweet, and warmly spiced element that will be incorporated into the cupcake batter and reserved for an elegant garnish. The beauty of these candied pecans is their versatility; they can be prepared several days in advance, not only streamlining your baking process but also providing a delicious snack for pre-holiday munching!

The true “secret ingredient” that sets these sweet potato cupcakes apart is the brown butter. This simple technique transforms ordinary butter into a rich, nutty elixir, imparting a profound depth of flavor that complements the natural sweetness of the sweet potatoes and perfectly harmonizes with the candied pecans. And here’s another delightful surprise: you won’t even need a stand mixer for the cupcake batter! A simple whisk is all that’s required, making these tender, flavorful cupcakes an accessible and enjoyable baking project for anyone.

The Perfect Pairing: Marshmallow Buttercream Frosting

While these brown butter sweet potato cupcakes are undeniably delicious on their own, the marshmallow buttercream frosting elevates them to an extraordinary level. This isn’t just any frosting; it’s a fluffy, ethereal confection that echoes the beloved marshmallow topping of classic sweet potato casseroles. Yes, it’s a touch sweeter than your average buttercream, thanks to the inclusion of marshmallow fluff, but this sweetness is absolutely essential to perfectly balance the earthy notes of the sweet potato and the richness of the brown butter. The combination creates a harmonious flavor profile that is both nostalgic and exciting.

A final touch of elegance comes with garnishing each cupcake with an extra candied pecan. This not only adds a beautiful visual appeal but also provides a delightful textural contrast, a satisfying crunch against the soft cake and creamy frosting. The result is a festive, surprisingly simple, and incredibly sweet dessert that will undoubtedly become a treasured addition to your holiday spread and a favorite among family and friends.

These cupcakes embody everything wonderful about autumn baking: comfort, warmth, and irresistible flavor. They’re perfect for Thanksgiving, a cozy fall gathering, or simply as a special treat to brighten a chilly afternoon. Get ready to impress with this unique twist on a timeless classic!

The Recipe: Brown Butter Sweet Potato & Candied Pecan Cupcakes with Marshmallow Buttercream

This comprehensive recipe guides you through each step to create these exquisite fall cupcakes. From the nutty brown butter to the spiced candied pecans and the fluffy marshmallow frosting, every component is designed to deliver maximum flavor and enjoyment.

Recipe by Lauren Kapeluck
(Yields approximately 22-24 cupcakes)

For the Irresistible Brown Butter Sweet Potato & Candied Pecan Cupcakes:

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 sticks (1 cup) unsalted butter, melted and browned
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
4 large eggs, lightly beaten
1 tsp pure vanilla extract
1 15oz can sweet potatoes, pureed (ensure no strings or lumps)
1 cup Cinnamon Sugar Pecans, finely chopped (recipe follows below)

Instructions:

Preheat your oven to a cozy 350°F (175°C). Line two standard muffin pans with cupcake liners, preparing for your delicious creations.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
To create the magical brown butter, melt the unsalted butter in a medium saucepan over medium-low heat. Continue to cook, stirring occasionally, for about 7-8 minutes. The butter will bubble, foam, and then reveal beautiful golden-brown specks at the bottom, emanating a wonderfully nutty aroma. Immediately remove from heat and allow it to cool slightly. This step is crucial for depth of flavor!
In another large bowl, combine the cooled brown butter, granulated sugar, brown sugar, lightly beaten eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well combined, ensuring the sugars are dissolving.
Gradually whisk the reserved dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine and ensure a tender cupcake.
Gently fold in the smooth sweet potato puree. Mix until evenly incorporated, lending its natural sweetness and moisture to the batter.
Finally, fold in the chopped Cinnamon Sugar Pecans. These will add delightful pockets of crunch and spice throughout your cupcakes.
Fill each cupcake liner approximately two-thirds full with the fragrant batter.
Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the muffin pans for about 5 minutes before carefully transferring them to a wire rack to cool completely. Patience is key here; frosting warm cupcakes is a recipe for disaster!
Once the sweet potato cupcakes are entirely cool, they are ready for their crowning glory: the luscious Marshmallow Buttercream, garnished with an extra Cinnamon Sugar Pecan.

For the Luscious Marshmallow Buttercream:

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
7 oz jar Jet-Puffed Marshmallow Fluff
4 cups confectioners’ sugar (powdered sugar), sifted
2 Tbsp milk (dairy or non-dairy, as preferred)

Instructions:

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the softened butter and the entire jar of marshmallow fluff on medium speed. Continue mixing for about 2 minutes until the mixture is beautifully creamy and light.
Gradually add the sifted confectioners’ sugar, one cup at a time, beating on low speed until incorporated before increasing to medium. Scrape down the sides and bottom of the bowl as necessary to ensure everything is thoroughly mixed.
Pour in the milk and continue to mix on medium speed for another 3-4 minutes. This final mixing step will transform your buttercream into a wonderfully light, airy, and fluffy consistency.
Transfer the marshmallow buttercream into a piping bag fitted with your favorite decorating tip, or simply use a spatula to generously frost your cooled sweet potato cupcakes.

For the Irresistible Cinnamon Sugar Pecans:

These candied pecans are a fantastic make-ahead component, perfect for both the cupcakes and for snacking!

Ingredients:

1 large egg white
1 Tbsp water
1 lb pecan halves
1 cup granulated sugar
3/4 tsp salt
1/2 tsp ground cinnamon

Instructions:

Preheat your oven to a low 250°F (120°C). Lightly grease a large baking sheet with butter or line it with parchment paper for easy cleanup.
In a medium bowl, whisk together the egg white and water until the mixture becomes frothy and slightly foamy. This helps the sugar mixture adhere to the pecans.
In a separate, medium-sized bowl, thoroughly mix together the granulated sugar, salt, and cinnamon. This creates your flavorful coating.
Add the pecan halves to the frothy egg white mixture and stir well to ensure each pecan is evenly coated.
Pour the wet pecans into the sugar mixture. Stir continuously until all the pecans are completely coated with the cinnamon sugar blend.
Spread the coated pecans in a single layer onto your prepared baking sheet. Avoid overcrowding the sheet to ensure even baking.
Bake for 1 hour, stirring the pecans every 15 minutes. This ensures they cook evenly and become perfectly crisp without burning.
Once baked, let the pecans cool completely on the baking sheet. They will crisp up further as they cool. Store them in an airtight container at room temperature for up to a week.

Embrace the Flavors of Fall with These Festive Cupcakes

These Brown Butter Sweet Potato & Candied Pecan Cupcakes with Marshmallow Buttercream are more than just a dessert; they are an experience. Each bite delivers a harmonious blend of moist, spiced cake, crunchy, sweet pecans, and a creamy, airy frosting that truly captures the essence of the autumn season and the spirit of holiday feasting. Whether you’re seeking a show-stopping Thanksgiving dessert, a delightful treat for a fall gathering, or simply a comforting bake on a crisp afternoon, this recipe by Lauren Kapeluck is sure to become a beloved favorite. So gather your ingredients, savor the aroma of brown butter and cinnamon filling your kitchen, and prepare to indulge in pure autumnal bliss!