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1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
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2
Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy.
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3
Add the brown sugar and salt, and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
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4
Add the eggs one at a time, beating after each addition before adding the next.
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5
Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
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6
Sift together the cake flour, baking powder, baking soda and cinnamon in a medium bowl and set aside.
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7
Mix together the milk, sweet potatoes, orange juice and vanilla in a separate bowl.
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8
Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in.
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9
Add one-third of the milk mixture and beat just until blended in.
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10
Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used.
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11
Scrape down the sides of the bowl occasionally for even mixing.
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12
Toss the blueberries together with the raw sugar in a small bowl.
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13
Scoop up the batter into the cupcake liners and lay 2 to 3 sugared blueberries on each cupcake.
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14
Bake until an inserted toothpick comes out clean, about 22 minutes.
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15
Let cool completely before frosting.
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16
For the blueberry filling: Put the blueberries, cornstarch, granulated sugar, raw sugar, cinnamon, orange zest and 2 tablespoons water into a saucepan and set over medium heat.
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17
Bring to a boil and simmer until reduced to a jam-like consistency, about 10 minutes.
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18
For the chantilly cream: Using an electric mixer, whip the cream on high in a cold bowl; add the confectioners' sugar and vanilla bean seeds and whip until fluffy.
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19
Use a corer to remove the center of each cupcake and insert some blueberry filling.
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20
Cover each cupcake with the chantilly cream.
