Sweet Potato Cupcakes with a Cinnamon Graham Cracker Crust and Maple Infused Cream Cheese Frosting

I won’t lie these cupcakes are insanely delicious!! The graham cracker crust, browned butter, and touch of maple in the icing make these cupcakes you won’t be able to resist. I made 24 mini cupcakes, but you can make these full size cupcakes if you prefer.

Ingredients:

Crust-

1 cup cinnamon graham cracker crumbs

2 tablespoons melted coconut oil

1 tablespoon brown sugar

pinch of salt

Cupcake–

2 sticks unsalted butter

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup brown sugar

1 1/2 large eggs (I used one full egg and 1 egg white)

8 1/2 ounces sweet potato puree (roasted/mashed sweet potatoes)

1/2 teaspoon maple or vanilla extract

Icing-

8 ounces reduced fat cream cheese

1 stick unsalted butter at room temperature

1-2 tablespoons maple syrup

1/4 teaspoon maple extract

3 cups confectioners sugar

Directions:

Crust-

1. Preheat the oven to 350 degrees.
2. Spray muffin or mini muffin tins with nonstick spray.
3. In a small mixing bowl combine graham cracker crumbs, coconut oil, granulated sugar, and salt and mix well with a fork.
4. Drop a tablespoon of the mixture into the base of each muffin tin. Then gently press down.
5. Bake for 5 minutes.

Cupcake-

1. In a saucepan over medium low heat melt the butter. Continue to cook swirling until the butter turns golden brown. Remove the butter from the heat and pour into a bowl. Allow browned butter to cool to room temperature.
2. In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, and salt.
3. In a stand mixer cream together the brown sugar and browned butter until light and fluffy.
4. Beat in the eggs and scrape down the bowl.
5. Add the sweet potato puree and extract beating on low.
6. Gradually add the flour and scrape down the bowl.
7. Use a medium cookie scooper to fill muffin tins.
8. Bake 15-20 minutes until cupcakes are set.
9. Allow cupcakes to cool before removing from the muffin tins.
10. Transfer to a wire rack or container and arrange in a single layer.

Icing-

1. Add cream cheese, butter, maple syrup, and extract to a stand mixer and whisk together.
2. Gradually add in the powdered sugar until you get the desired consistency.
3. Use a piping bag/tool to frost the cupcakes.
4. Enjoy!