Sweet potato cupcakes with maple spice buttercream
Cupcakes and muffins
Pumpkin. Butternut squash. Sweet potato. Sometimes they can really be used interchangeably. While I feel I could taste the difference between these sweet potato cupcakes and my last batch of pumpkin cupcakes, I'm sure if you went out and told someone they were eating pumpkin they'd be none the wiser. The sweet potato in these cupcakes makes them extra moist and delicious, and while I used canned puree, you could just as easily boil and freshly puree your own. When I decided on a maple buttercream for frosting, I was thinking maple, as in, you know, maple-glazed donut maple. Not quite what I got (even with 1/4 cup of maple syrup the flavor was barely distinguishable), but they were still tasty nonetheless. Must do more research into whatever 'flavoring' is used in the donut glaze (because it sure as heck isn't real maple), and get my hands on some for the next batch. I don't know what it is about all things orange (well, except for carrots), that make me think of fall, but these
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