Sweet Potato Cupcake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
2 1/4 c sweet potato puree

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in sweet potato purée. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.

For the filling:

Whipped together 8 oz of mascarpone cheese with 2 tbsp of maple syrup. Stuck the pastry bag right into the center of the cupcake and squirt some filling in.

The Frosting:

2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

In a saucepan over medium heat, melt the butter. Add milk and brown sugar, stir to combine. Boil vigorously for 1 minute. Remove from heat and beat in 1/2 cup powdered sugar. Cool slightly and beat in the vanilla and add the remaining powdered sugar, add more half in half. Quickly spoon over cupcakes before glaze sets.