With the holiday’s approaching these cupcakes came to serve a purpose that will surely surpass “just” the holiday’s. These sweet potato cupcakes will be a hit year round! When their’s sweet potato involved, cheesecake swirl, and struesel?! Just shut the front door already!
Coming up with this recipe was so much fun, my love for sweet potato’s allowed me to really get creative with this beautiful root vegetable. My approach would usually be adding it to a soup, or a rice bowl, but today I wanted to give it a sweet approach. And this recipe hit’s the mark of satisfying a sweet potato, sweet tooth. Sweet potato is such a versatile ingredient there’s so many levels it can reach… It’s truly a simple yet remarkable vegetable. Having it incorporated into a sweet potato cupcake just takes the cake… well in this case, cupcake! I dare not forget the swirly, creamy, cheesecake that add’s a dreamy touch aesthetically and taste wise.
The struesel topping add’s delightful texture that seal’s the deal on these bad boy’s. Struesel topping was so ideal for these sweet potato cupcakes, each flavor works in harmony. You get the tasty sweet potato that is reminiscent of thanksgiving time, subtle sweet cheesecake swirl, and perfectly cinnamon flavor crunch with the struesel. Are you drooling yet? Bring these to your holiday party, or family gathering and you will be the dessert champion!
With a few simple ingredient’s and steps you will be making these for breakfast with your morning coffee in no time.
One batch of cupcake batter makes 12-14 individual cupcake’s. You can share these with your family, and friends right after you snatch up about three for yourself. These are so tempting fresh out of the oven, and since there’s no icing involved, you don’t have to wait for them to cool off. Just be mindful not to burn your tongue in the process of scarfing one down. Here is a quick tutorial on the making of these, like, comment and share this video with all your foodies family and friends.
There are a few steps to making these cupcakes that I promise are simple! When there this good you must put love into them and they will taste like love and joy.
There are four easy steps in total:
- Sweet Potato mixture
- Cream Cheese filling
- Struesel Topping
- Cupcake Batter
Most of the ingredients you will most likely have on hand already milk, cinnamon, flour, butter etc… You want to start by making your sweet potato mixture first, so it’ll have time to cool off. secondly, you’ll want to make the cream cheese mixture, thereafter the struesel topping, and lastly the cupcake batter. Once all of your ingredients are prepared its smooth sailing. You will be a baking pro! Also, if you want to get going with these already and would much rather buy your sweet potato mixture in the can, that’s always an option you can use. I have no qualms with canned products.
A great rule in baking is to have every ingredient in its place. Measure everything, and neatly place them in order this term is called mise en place, which literally means everything in place. When your set up like so, baking is a breeze and clean as you go always! It just makes enjoying your sweet potato cupcake more relaxing. Gather your ingredients because now it’s time to get your bake on. The smell in your house, once baking these cupcake’s, is pure nostalgia it will give you the warm and fuzzy’s for sure! Or maybe I’m just a weirdo like that… It’s an experience y’all please indulge me lol! Baking has a way of making me poetic at times “like the smell of these cupcakes render a warm glow of a sensation in my belly that overflows into joyful memories of past fall season’s” see, I can’t help myself I’m an artist and I’m sensitive about my poetic baking artistry lol! Okay, I’m done being weird for real this time. Go make these cupcake’s y’all and let me know what feeling’s you experienced.
Comment below, print, and put this recipe up on the fridge. Use the hashtag #bonitaapplecrumb when you make these for your next Instagram post. Now let’s get to baking!
Sweet Potato Cheesecake Struesel Cupcake'sPrint Recipe
- *For Sweet Potato (see notes)
- 2 medium size sweet potato's (not yams, yams are larger)
- 3 tablespoons of butter melted
- 1/4 cup of light brown sugar
- 1 tablespoon of white sugar
- 2 tablespoon of cream, or half and half
- 1/3 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- Struesel Topping
- 1/3 cup of brown sugar
- 3 Tablespoon of butte, room temp
- 1/2 cup of flour
- 1/2 teaspoon of cinnamon
- pinch of salt
- 1'2 cup of walnuts *optional
- Cheesecake Swirl
- 3 oz of cream cheese, roomtemp
- 3 Tablespoons of butter, melted
- 1/3 cup of powdered sugar
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of vanilla
- Cupcake Batter
- 2 cups of cake flour
- 1/4 teaspoon of salt
- 2 1/2 teaspoon of baking powder
- 2/3 cup of milk
- 1 stick of butter (8 tablespoons)
- 1 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla
Preheat oven to 350 degrees.
For Sweet Potato *(see notes)
Bring a large pot of water to a boil and a pinch of salt to the water.
Then add sweet potato's to the boiling water bring heat down to medium, cook until potato's are tender.
Cook them for about 25-30 minutes.
Drain potato's, run cool water over them, and peel all skin off.
Add potato's to a bowl and beat with an electric mixer until smooth.
Add all ingredients in and beat until combined and smooth, set aside to cool.
Combine all listed ingredients together in a small bowl and combine together until crumbly, set aside.
For Cream cheesecake swirl
Beat together, in a small bowl cream cheese and butter until cream cheese is smooth.
Add vanilla sugar and cinnamon beat together until combined and smooth, set aside.
For Cupcake Batter
Sift flour, salt, and baking powder together in a bowl, set aside
Cream Butter and sugar together in a separate bowl until pale and fluffy.
beat eggs into the butter sugar mixture.
Add flour and add milk alternately ending with the flour.
stir in the vanilla.
Scoop batter into lined cupcake tins.
Swirl cream cheese filling with a tooth pick tip into batter.
Sprinkle struesel topping and place cupcakes on middle rack into oven.
*Bake for 20-25 minutes.
*You can substitute oat's in place of walnuts for texture. *Depending on your oven check by inserting a tooth pick in the center of cupcake. If it comes out clean they are ready. *You can substitute canned sweet potato in place of cooking them on the stove top, just add all required ingredients to canned mixture.