Sweet Potato Blueberry Pie Cupcake

Name: Sweet Potato Blueberry Pie Cupcake
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 cupcakes
Ingredients: 2/3 cup (11 tablespoons) unsalted butter, at room temperature; 1 1/4 cups packed brown sugar; 1/2 teaspoon salt; 3 eggs, at room temperature; 1 1/2 cups cake flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon cinnamon; 3/4 cup milk, at room temperature; 1/2 cup pureed sweet potatoes; 1/4 cup orange juice; 1 teaspoon vanilla; About 36 frozen blueberries; 2 tablespoons raw sugar; 2 cups frozen blueberries; 2 tablespoons sifted cornstarch; 2 tablespoons granulated sugar; 1 tablespoon raw sugar; 1/8 teaspoon cinnamon; 1 orange, zested; 4 cups heavy whipping cream; 1/4 cup confectioners' sugar; 2 vanilla beans, split and seeds scraped out

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Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 45 min

Yield: 12 cupcakes

Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 45 min

Yield: 12 cupcakes

Ingredients

Cake Batter:

2/3 cup (11 tablespoons) unsalted butter, at room temperature

1 1/4 cups packed brown sugar

1/2 teaspoon salt

3 eggs, at room temperature

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup milk, at room temperature

1/2 cup pureed sweet potatoes

1/4 cup orange juice

1 teaspoon vanilla

About 36 frozen blueberries

2 tablespoons raw sugar

Blueberry Filling:

2 cups frozen blueberries

2 tablespoons sifted cornstarch

2 tablespoons granulated sugar

1 tablespoon raw sugar

1/8 teaspoon cinnamon

1 orange, zested

Chantilly Cream:

4 cups heavy whipping cream

1/4 cup confectioners' sugar

2 vanilla beans, split and seeds scraped out

Directions

For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the brown sugar and salt, and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
Add the eggs one at a time, beating after each addition before adding the next. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
Sift together the cake flour, baking powder, baking soda and cinnamon in a medium bowl and set aside. Mix together the milk, sweet potatoes, orange juice and vanilla in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
Toss the blueberries together with the raw sugar in a small bowl.
Scoop up the batter into the cupcake liners and lay 2 to 3 sugared blueberries on each cupcake. Bake until an inserted toothpick comes out clean, about 22 minutes. Let cool completely before frosting.
For the blueberry filling: Put the blueberries, cornstarch, granulated sugar, raw sugar, cinnamon, orange zest and 2 tablespoons water into a saucepan and set over medium heat. Bring to a boil and simmer until reduced to a jam-like consistency, about 10 minutes.
For the chantilly cream: Using an electric mixer, whip the cream on high in a cold bowl; add the confectioners' sugar and vanilla bean seeds and whip until fluffy.
Use a corer to remove the center of each cupcake and insert some blueberry filling. Cover each cupcake with the chantilly cream.