These Supreme Sweet Potato Cupcakes are full of coconut and pecans and topped with a buttery brown sugar crumb topping!
You guys, we need to have a talk about these little bites of heaven.
I get that they aren’t the most exciting cupcakes that ever came along. In fact, you might call them the grandma of cupcakes. They’ve got the whole sensible shoes thing going on, don’t they?
Not that they are wearing shoes. I mean…you don’t want to eat shoes. Please tell me this is all making sense.
When I decided to make Sweet Potato Cupcakes, I knew that I wanted them to be extra special, so I decided to make them taste like my favorite sweet potato casserole.
Have you ever had that casserole where the sweet potatoes are baked with brown sugar and coconut and pecans and then there’s a crumb topping on top of it all? If you haven’t, you’re missing out on life. Huge. Even my husband who isn’t a sweet potato person loves that casserole. It’s honestly kind of a dessert, but I serve it at Thanksgiving with our side dishes so we can still have pie later and feel good about ourselves.
Then I eat it for lunch every day after until it’s gone. No shame, people. None at all.
These cupcakes are basically just like that casserole, only more amazing times infinity. After they came out of the oven, I told myself I’d just take a few bites for quality control, but then I ended up harfing down two over my kitchen sink.
But on a good note, nothing you eat over your kitchen sink has calories. I think I read that on Wikipedia, so you can trust me.
As far as the marshmallows on top of these cupcakes, you can take them or leave them, but I loved the little pop of color they added. Otherwise these cupcakes are really brown/orangeish.
These are one of the best cupcakes I’ve ever had — definitely worth a shot! Enjoy!