Sweet Potato Cornbread Cupcakes With Honey Goat Cheese Mascarpone Frosting Recipe

Name: Sweet Potato Cornbread Cupcakes With Honey Goat Cheese Mascarpone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 Small Sweet Potato; 1 teaspoon Pure Vanilla Extract; 3/4 cups Greek Yogurt; 3/4 cups Light Coconut Milk (can Also Use Full-fat); 4 Tablespoons Melted Earth Balance Vegan Butter; 1/2 cups Unsweetened Vanilla Almond Milk; 1-1/4 cup Cornmeal; 1/2 cups Almond Flour; 1/3 cups Granulated Sugar; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; FOR THE FROSTING:; 8 ounces, weight Mascarpone Cheese, Softened At Room Temperature; 4 ounces, weight Plain Goat Cheese, Softened At Room Temperature; 1/4 cups Honey

Servings: persons

FOR THE CUPCAKES:
1 Small Sweet Potato
1 teaspoon Pure Vanilla Extract
3/4 cups Greek Yogurt
3/4 cups Light Coconut Milk (can Also Use Full-fat)
4 Tablespoons Melted Earth Balance Vegan Butter
1/2 cups Unsweetened Vanilla Almond Milk
1-1/4 cup Cornmeal
1/2 cups Almond Flour
1/3 cups Granulated Sugar
2-1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
FOR THE FROSTING:
8 ounces, weight Mascarpone Cheese, Softened At Room Temperature
4 ounces, weight Plain Goat Cheese, Softened At Room Temperature
1/4 cups Honey

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For the cupcakes:
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1. Preheat the oven to 375u00b0F. Line a baking sheet with parchment paper. Wrap the sweet potato in foil and place on the baking sheet. Bake for 45-50 minutes, or just until tender and can be pierced with a fork. Allow the sweet potato to cool completely.
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2. In a large mixing bowl, mash the inside of the sweet potato. Mix in the vanilla extract, yogurt, coconut milk, butter, and almond milk.
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3. In a separate mixing bowl, combine the cornmeal, almond flour, sugar, baking powder, baking soda, and salt.
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4. Carefully fold the dry ingredients into the wet ingredients.
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5. Lower the temperature in the oven to 350u00b0F. Line 8 muffins cups with cupcake liners.
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6. Fill each muffin cup 2/3 full with the cupcake batter.
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7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the middle of each cupcake comes out clean. Let cool completely before frosting.
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For the frosting:
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1. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone until creamy. Stop the mixer and add the goat cheese; beat again until smooth. Then, add the honey and beat again.
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2. Frost each cupcake using a pastry bag or spatula.
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Devour!

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 Small Sweet Potato, 1 teaspoon Pure Vanilla Extract, 3/4 cups Greek Yogurt, and more.

Yes, Sweet Potato Cornbread Cupcakes With Honey Goat Cheese Mascarpone Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Cornbread Cupcakes With Honey Goat Cheese Mascarpone Frosting

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