Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Bourbon Sweet Potato Cup Cakes

January 25th, 2011 · 26 Comments

With a Bourbon Cream Cheese Icing

Bourbon Sweet Potato Cupcake
Bourbon Sweet Potato Cupcake

A dessert recipe inspired from a classic Southern side dish served at many a holiday feast. These Bourbon Sweet Potato Cupcakes takes it inspiration from a Bourbon Sweet Potato Casserole that I make every year, and is always a hit, most folks say that it is so sweet it could be a dessert. Here is the dessert treat inspired from a holiday classic side dish.

Some of the ingredients

Some of the Bourbon Sweet Potato Cupcake Ingredients
Some of the Bourbon Sweet Potato Cupcake Main Ingredients
1 Cup Un-bleached, All-purpose flour
1 Tsp Baking powder
½ Tsp Cinnamon, ground
¼ Tsp Baking soda
¼ Tsp Salt
½ Cup Butter, un-salted, softened
¾ Cup Sugar
2 large Eggs
1 Tbsp Bourbon
1 Cup Sweet potatoes (unsweetened), mashed
½ Tsp Vanilla extract
1 Recipe Bourbon Cream Cheese Icing, see below


Procedure Steps
1. Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes, Bourbon and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
5. Using a pastry bag fitted with a large star tip, pipe the frosting on top of the cupcakes. Or if you do not have cake decorating tools, place Cream Cheese Frosting in large zip type plastic bag. Cut a 1/4-inch opening in one corner of bag, then pipe frosting on top of cupcakes. This recipe makes 12 cupcakes.
Piping the icing
Piping the icing
Bourbon Sweet Potato Cupcakes.
Bourbon Sweet Potato Cupcakes

Bourbon Cream Cheese Icing: In large mixing bowl beat four ounces cream cheese (1/2 package), softened, and 1/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon and beat until combined. Beat in 4 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. This is enough icing for twelve cupcakes, plus a little left over.

Bourbon Sweet Potato Cupcakes
Bourbon Sweet Potato Cupcakes

Make Ahead Tip: Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

Decorating Tips: For the toasted mini-marshmallows I greased a sheet pan and stood up about 50 or so of them and then browned under the broiler for several minutes, keeping a close eye on them so they would not burn. Once cooled I transferred the toasted mini-marshmallows to a small bowl. For the candied walnuts and brittle, I took about 2 tablespoons of butter and melted it with about 2 tablespoons of sugar then added about 1 cup of walnut pieces and cooked them all down on a high heat, stirring constantly until toasted and a praline-like consistency. Then I poured out the walnuts and sauce onto a sheet pan lined with wax paper. Once cool I transferred the candied walnuts and then broke up the praline brittle into small pieces.

Bon appetite!
©2011 CCR

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Tags: Baking · Desserts · Recipes

26 responses so far ↓

  • 1 fooddreamer // Jan 25, 2011 at 9:13 am

    One word…AWESOME!

  • 2 Boudreaux Ryan // Jan 25, 2011 at 9:24 am

    Hey Carolyn,
    They are some amazing little sweet treats.

  • 3 Adriana // Jan 25, 2011 at 10:40 am

    I’ll have to throw a Mardi Gras party just to make these… they look absolutely divine! Did you use orange or white fleshed sweet potatoes? Thanks for the great recipe!

  • 4 Boudreaux Ryan // Jan 25, 2011 at 11:11 am

    Indeed, these would be great for a Mardi Gras party! I used the orange fleshed sweet potatoes in this recipe.

  • 5 Belinda @zomppa // Jan 25, 2011 at 12:31 pm

    So classic and perfect! I’m surprised you refrained from drinking it straight. =)

  • 6 Angie // Jan 25, 2011 at 1:04 pm

    These look amazing, I haven’t seen wild turkey in a while!

  • 7 Boudreaux Ryan // Jan 25, 2011 at 1:06 pm

    Hey Belinda,
    I am not telling!
    But you know, in the restaurant we always have a saying, “Taste tests on the hour, every hour!”

  • 8 5 Star Foodie // Jan 25, 2011 at 2:38 pm

    These cupcakes look amazing! Love the bourbon in them, and the marshmallows on top, yum!

  • 9 Martha A. Cheves // Jan 25, 2011 at 5:52 pm

    I’ll take a half dozen. Now!
    These look so good.

  • 10 Boudreaux Ryan // Jan 25, 2011 at 6:08 pm

    Hey Natasha,
    The bourbon sure is a fun addition, and the marshmallows are a neat treat too!

    Hi Martha,
    I would be happy to make a dozen and ship them to you! But first I need to price it out!
    Then your shipping address!


  • 11 redkathy // Jan 25, 2011 at 6:36 pm

    OK Ryan, are you trying to kill me??? OMG I’ll be dreaming these tonight I just know it!!!

  • 12 Cook in a Bar // Jan 25, 2011 at 7:11 pm

    Those look great! Of course, I might be biased by the picture of Wild Turkey…

  • 13 Drick // Jan 25, 2011 at 8:01 pm

    I think my sweet tooth is aching… wonderful cupcake ya got there and the flavors are just perfectly balanced – noticed your bourbon bottle is almost empty…

  • 14 Anna Johnston // Jan 25, 2011 at 9:21 pm

    Now these look pretty interesting Chef, I’ve been really wanting to make something sweet & I actually have all the ingredients for these.., thanks for sharing 🙂

  • 15 zerrin // Jan 26, 2011 at 4:30 am

    Wow! These are amazing! Never had a cupcake with sweet potatoes before. I love the icing and candied walnuts on the top. I would first pick them to enjoy them seperately and then eat the rest up. YUM!

  • 16 Biren @ Roti n Rice // Jan 26, 2011 at 8:54 am

    Looks and sounds fantastic! I can do with a couple of these with my tea 🙂

  • 17 claudia lamascolo/aka pegasuslegend // Jan 26, 2011 at 9:13 am

    wow How did I almost miss these? these are awesome, I will take a whole quart please lol oh and some cupcakes too!

  • 18 Rico // Jan 26, 2011 at 12:19 pm

    absolutly fantastic as always, great recipe for my cafe…when I get one that is 🙂 big hug!!

  • 19 OC2Seattle // Jan 26, 2011 at 6:06 pm

    Mmmm . . . I think this qualifies as health food, don’t you?

  • 20 Kita // Jan 26, 2011 at 10:55 pm

    Oh Now were talking! But really, you have got to stop adding things to my try list!!

  • 21 Tiffany // Jan 26, 2011 at 10:59 pm

    Sweet potato cup cakes?!?! BOURBON cream cheese frosting. I’m speechless chef.

  • 22 Delishhh // Jan 27, 2011 at 12:23 am

    Oh My! Sweet potatoes and bourbon. . .i just have to try these.

  • 23 penny aka jeroxie // Jan 27, 2011 at 12:44 am

    oh wow! That is just awesome.

  • 24 Megan // Jan 27, 2011 at 10:13 am

    with 3 of my favorite ingredients in the title, I’m loving this recipe! 🙂

  • 25 sherry lee // Jan 29, 2011 at 4:30 pm


  • 26 Mimi Avocado Holtz // Feb 3, 2011 at 9:48 pm

    We will definitely try this recipe!