In my best Gru voice… Hello Everybody! 😉 I literally had to hide things to make these cupcakes happen. Today I’m sharing Cinnamon Bun Oreo Sweet Potato Cupcakes.
By “hide things” I mean that I had to bury the Cinnamon Bun Oreos in the pantry so that they could not be found and snacked on before I could bake something. Can you tell that apparently this has happened? Goodbye Limited Edition Oreo flavor… see you next season.
When I first picked them up at the store I thought I would make them with apple cake. I mentioned this to my husband and we both tasted one Oreo (you know, for research)… once I tasted it I thought no, maybe pumpkin. He agreed that it would be good with a spiced cake like that when it hit me… I said, “What about sweet potato?” “Oh, yeah… that would be good too,” he said. So it was settled, I actually got a little giddy because believe it or not until now I hadn’t made any cake using sweet potatoes.
As soon as I tasted the cake I regretted never having made sweet potato cupcakes in the past. Live and learn, right? 😉 This definitely makes a great addition to my fall baking arsenal. The cake is tasty and moist and the cinnamon buttercream pairs beautifully with the spices used in the cake. The Cinnamon Bun Oreo at the bottom of each cupcake and the cookie garnish add a great crunch as well as flavor!
I can tell you that my kid’s teachers were all delighted to taste them when I sent the kids to school with some cupcakes for each of their teachers. I’ve resolved that that will be my protocol from now on. I won’t keep the calories hanging out around the house, I will share the love. 😉 Next time the office ladies might get a box or my husband’s work folks!
Give these a go and let me know what you think!
xox Roxana- The Red Eye Baker
- 1½ c flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp ground all spice
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ c sugar
- ½ c light brown sugar, lightly packed
- ½ c vegetable oil
- 2 large eggs, room temperature
- 1½ tsp vanilla
- 1 c sweet potato puree
- ¼ c buttermilk
- 15 Cinnamon Bun Oreos
- 2 oz (1/4 of a brick) cream cheese, softened, but not warm
- ¾ c butter (1½ sticks) butter, room temperature
- 2½ - 3½ c powdered sugar
- 1 tsp vanilla
- ¾ tsp cinnamon
- ⅛ tsp salt
- 2 - 3 Tbsp heavy whipping cream
- about 8-12 Cinnamon Bun Oreos, chopped for garnish
- Preheat oven to 350 degrees and line cupcake pans with liners. Drop one Cinnamon Bun Oreo into the bottom of each liner.
- Sift the flour, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt into a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars until no lumps remain.
- Add the oil and mix until incorporated.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the sweet potato puree and vanilla and mix well.
- Turn the mixer to low speed and add the flour mixture a third at a time. Add more just before the last addition is incorporated. Turn the mixer off when the last of the flour mixture is almost finished incorporating.
- Add the buttermilk and fold in with a spatula just until the batter is smooth. Don't over mix.
- Using a scoop, scoop the batter into prepared pans to about ¾ full.
- Bake in preheated oven for 15 - 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool for a couple minutes and remove them to a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and mix until well combined on medium high speed.
- Turn the mixer down to low and begin adding the powdered sugar one cup at a time, beating well after each addition.
- After adding a cup of the powdered sugar, add the salt, vanilla, and cinnamon and mix well.
- Add the remainder of the powdered sugar (one cup at a time) and beat on high until well incorporated.
- Add the heavy whipping cream and add to the buttercream, gradually increase the speed to high and beat til light and fluffy.
- If the buttercream is too loose, add more powdered sugar ½ c at a time until desired consistency is reached. (*TIP- cream cheese frosting can be finicky. If it's too warm then pop it in the fridge for 15 minutes and then mix it again to fluff it when you take it out.)
- For the garnish mix the crumbled bacon with a little maple syrup.
- Pipe a swirl of buttercream on the cooled cupcakes and garnish with chopped Cinnamon Bun Oreos.
Click the pictures below for more fall baking fun from The Red Eye Baker.
- Nutella Cupcakes With Toasted Hazelnuts & Sea Salt - September 12, 2017
- Easy Summer Strawberry Cheesecake - June 6, 2017