I made these cupcakes last year for a company thanksgiving pot-luck at work, and it’s a great single-serving ode to the classic sweet potato casserole. While a bit denser than my typical cupcake, they were a big hit among my coworkers.
Preheat oven to 350 degrees F. Prepare cupcake pans with liners.
Sift together flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the sweet potato. Beat in the egg yolks one at a time, followed by the whole eggs one at a time. Stir in the vanilla.
Beat in the flour mixture one third at a time, mixing alternately with a third of the milk, mixing just until incorporated.
Scoop the batter into the prepared cupcake pans.
Bake in the preheated oven for 18-20 minutes, until a toothpick or baking probe comes out clean.
Let cool for 10 minutes before transferring to cooling racks. Let cool completely before frosting.
Cream butter and shortening in an electric mixer with whipping attachments.
Mix in vanilla, brown sugar and honey.
Stop mixer, add confectioners' sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
Slowly add heavy whipping cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.