0 from 0 votes

Sweet Pecan Cakes

This deliciously sweet, crunchy cupcake recipe is a must! Inspired by recipe from MyRecipes.com.


  • 2 cups sugar
  • 1 cup butter 2 sticks, softened
  • 4 eggs
  • 1 15 oz. can Farmer's Market Sweet Potato Puree
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pecans coarsely chopped


  • 2 packages cream cheese
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


  1. Toast pecans in a single layer on a baking sheet for 8 to 10 minutes at 350, stirring once. Meanwhile beat sugar and butter at medium speed with an electric mixer until blended. Add eggs one at a time beating after each addition. In a small bowl, whisk the sweet potatoes, orange juice, and vanilla. In a separate bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg, ginger and salt. Slowly add the flour mixture to the butter mixture, beat after each addition. Alternate the flour mixture addition with the sweet potato mixture. Fold in toasted pecans. Place baking cups in muffin pans, coat with cooking spray. Using an ice cream scooper, scoop batter into cups. Bake at 350 degrees for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool completely before adding frosting.

For the frosting:

  1. Cream the cream cheese, butter and vanilla until smooth with a hand blender. Add the powdered sugar slowly so that it doesn't fly up everywhere. When the frosting is ready, place it into a piping bag. Cut the tip and squeeze dollops onto the tops of the cupcakes.