ICM:Recipe - Pumpkin Sweet Potato Cupcake with Pecan Pie Filling and Pumpkin Cream Cheese Frosting

ICM:Thanksgiving - Pumpkin Sweet Potatoe Cupcake with Pecan Pie Filling and Pumpkin Cream Cheese Frosting by Sandy, originally uploaded by mkecupcakequeen.

I don't always share my recipes, but this one worked out so well, I had to pass it along. Perfect for any holiday gathering. OH, and check out these killer liners. Tulip Cups from KitchenKrafts.com.

Pumpkin Sweet Potato Pecan Pie Cupcakes

2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1 cup from 15 oz can Pumpkin, reserve remainder for frosting
1 15 oz can sweet potato in syrup, drained and pureed
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon sea salt
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon pumpkin pie seasoning
1 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Place liners in traditional cupcake pans. Sift together the flour, baking powder, baking soda, salt and seasonings. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla sweet potato and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fill liners 2/3 full.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of cupcake comes out clean. Allow to cool.
4. Cut small hole into center of each cupcake. Fill with small scoops of Pecan Pie Filling, see recipe below.

Pecan Pie Filling

3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans, chopping very small

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Spray pie pan with oil.
2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie pan. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Pumpkin Cream Cheese Frosting

1/2 cup butter, softened
8 ounces cream cheese, softened
Remaining pumpkin from cake recipe
approx 6 cups confectioners' sugar
1 teaspoon vanilla extract
chopped pecans and turbinado sugar, optional

DIRECTIONS:

1. In a medium bowl, combine butter, pumpkin, vanilla and cream cheese until creamy.
2. Add confectioners' sugar in 1/2 cup increments. Beat until the mixture is smooth and creamy and desired consistency.
3. Sprinkle with chopped pecans and turbinado sugar
   

STAY TUNED: As requested, I have contacted Josh and his Sweet Potato Casserole Cupcake recipe is coming soon.