Candied Bacon-Sweet Potato Cupcakes

A bourbon-bacon cream cheese frosting is the literal icing on these sweet potato cupcakes. This cupcake recipe will become an instant party favorite!

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Candied Bacon-Sweet Potato Cupcakes

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4.0 by 6 people

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  • Makes: 24 servings
  • Serving Size: 1 cupcake
  • Makes: 24 cupcakes
  • Prep: 1 hr
  • Bake: 20 mins 350°F
  • Cool: 1 hr

Candied Bacon-Sweet Potato Cupcakes

Directions

  1. Preheat oven to 400 degrees F. Combine 3 tablespoons sugar and 3/4 teaspoon cinnamon; set aside. Line 2 shallow baking pans with foil. Cut 6 of the slices of bacon crosswise into fourths. Place all the bacon on prepared baking pans; sprinkle with 2 tablespoons of the cinnamon-sugar (reserve remaining cinnamon-sugar). Bake 12 minutes or until bacon is crisp. Drain on paper towels. Set aside the quarter pieces of bacon; crumble remaining bacon slices.
  2. Decrease oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Stir together flour, baking powder, the 1 teaspoon cinnamon, baking soda, and salt.
  3. In a large bowl beat butter with a mixer on medium for 30 seconds. Gradually add the 1 1/2 cups sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. Add flour mixture and crumbled bacon; beat until combined (batter will be thick).
  4. Spoon batter into prepared muffin cups. Bake about 20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 1 minute. Remove cupcakes from pans; cool on wire racks.
  5. Pipe or spread Bourbon-Cream Cheese Frosting on cupcakes. Sprinkle cupcakes with reserved cinnamon-sugar and top with quarter pieces of bacon.

From the Test Kitchen

Make-ahead directions

Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature up to 3 days or freeze up to 1 month. Thaw cupcakes at room temperature before frosting.

Bourbon-Cream Cheese Frosting

Directions

  1. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until light and fluffy. Beat in bourbon. Gradually beat in powdered sugar. Add milk, 1 teaspoon at a time, to reach desired consistency.
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Nutrition Facts (Candied Bacon-Sweet Potato Cupcakes)

  • Per serving:
  • 519 kcal ,
  • 25 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 88 mg chol. ,
  • 680 mg sodium ,
  • 65 g carb. ,
  • 1 g fiber ,
  • 54 g sugar ,
  • 10 g pro.
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