Browned Butter Sweet Potato Cupcakes with Bourbon Pecan Caramel Filling and Toasted Brown Sugar Marshmallow Frosting

I absolutely adore these Browned Butter Sweet Potato Cupcakes and am so, so excited to share. The browned butter goes perfectly with the sweet potato making my first thought when taking the a bite, "Mmm.. " The crunch of the Bourbon Pecan Caramel center balanced the velvety cupcake and sweet sticky Toasted Brown Sugar Marshmallow frosting, making them one of my new very favorite cupcakes.

Browned Butter Sweet Potato Cupcakes
adapted from Browned Butter Pumpkin Cupcakes
preheat oven to 350 degrees

3/4 cup unsalted butter
12.5 ounces all-purpose flour
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 cup of pureed sweet potato
4 tbsp of maple syrup
1 cup caster sugar
2/3 cup dark brown sugar
2 large eggs
1/3 cup cream or milk

1. Melt the butter in a saucepan over medium heat and cook it, swirling occasionally, until it’s golden brown with a nutty aroma (about 5 minutes)
2. Remove browned butter from heat and pour it into a bowl to cool for about 15 minutes
3. Whisk or sift together flour, baking soda, cinnamon, and salt in a small bowl 
4. In a separate, large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, milk, and cooled browned butter until well combined
5. Use a spatula to stir in the dry ingredients until just combined

Fill liners to about 3/4 full. Makes about 26 cupcakes. Bake for 15 minutes or until tester comes out clean.

Bourbon Pecan Caramel

1/2 cup chopped pecans
1 cup sugar

1 tbsp corn syrup
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
1 tsp fine sea salt
1 tbsp vanilla bean paste
3 tbsp bourbon

1. Toast pecans. Set aside.
2. Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. 
3. Bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. 
4. Remove from heat and very carefully add the cream in a slow steady stream, stir constantly.
5. Once combined, add the butter and salt, and continue stirring until both are completely melted and combined. 
6. Stir in the bourbon and vanilla until combined. 
7. Return the caramel to a boil, reduce heat to medium, and cook for 1 minute. 
8. Add pecans and set aside to cool.

Cool to room temperature before using. Core cupcake and add filling.

Bette's Brown Sugar 7-minute Frosting

4 egg whites

1 cup of dark brown sugar

2/3 cup light Karo Syrup

4 tbsp water

1/2 tsp cream of tartar

1. Place all ingredients in a double broiler (bowl over simmering water) over medium high heat on the stove.
2. Mix with electric mixer on high for 7-minutes or until stiff peaks form (it will take longer for high altitude).

Fill pastry bag with large tip and frost filled cupcakes. Add sprinkles if desired.