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Ingredients:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
- Optional: chopped pecans for topping
Instructions:
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed sweet potatoes until combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
6. Fill each cupcake liner about halfway with the batter. Then, add a generous spoonful of caramel sauce in the center of each cupcake, followed by batter to cover the caramel.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean (a little gooey caramel is okay!).
8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, drizzle more caramel sauce on top and sprinkle with chopped pecans if desired.
Enjoy these sweet potato caramel bomb cupcakes with family and friends, and let the nostalgia flow!
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