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1
For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
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2
Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy.
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3
Add the eggs, 1 at a time, beating after each addition.
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4
In a food processor, combine the sweet potatoes, apple cider, and vanilla.
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5
Blend until smooth.
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6
Put aside.
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7
In a bowl, combine flour with remaining dry ingredients.
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Whisk until blended.
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Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture.
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10
Beat at low speed just until blended after each addition.
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11
Fill the cupcake liners three-quarters full with batter.
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12
Bake until golden brown, 22 to 24 minutes.
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13
Remove from the pan immediately.
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14
Cool completely.
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15
For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes.
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16
Add the butter and sugar.
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Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes.
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18
Transfer the mixture to glass bowl.
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Cover.
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20
Refrigerate for at least 3 hours, or until reduction is cooled completely.
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21
Can be made up to 3 days in advance.
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22
Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes.
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23
For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes.
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24
Add the Caramel Cider Reduction and beat until incorporated.
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25
Remove the bowl from the mixer and fold in the marshmallow creme until incorporated.
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26
For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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27
Melt the butter in a bowl in the microwave.
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28
Coat the chopped pecan with butter.
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29
Pour onto the prepared baking sheet and toast in the oven for 5 minutes.
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30
Sprinkle with salt while warm and toss.
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31
Cool completely.
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32
To assemble: Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake.
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33
Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.
