Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
Make the sweet potato puree by processing the sweet potatoes in a food processor
. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg
In a large bowl, whisk together the butter, brown sugar
, granulated sugar and eggs. Add the dry ingredients. Whisk
in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter
Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.