Recipes & Cooking Desserts & Baking Cakes Cupcakes Candied Bacon-Sweet Potato Cupcakes 4.8 (4) 4 Reviews A bourbon-bacon cream cheese frosting is the literal icing on these sweet potato cupcakes. This cupcake recipe will become an instant party favorite! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 16, 2021 Rate PRINT Share Prep Time: 1 hr Bake Time: 20 mins Cool Time: 1 hr Total Time: 1 hr Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients 3 tablespoon sugar ¾ teaspoon ground cinnamon 1 pound bacon (16 slices) 2 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt 1 cup butter, softened 1 ½ cup sugar 3 eggs, room temperature 2 large sweet potatoes, cooked and mashed (2 cups) 1 teaspoon vanilla 1 recipe Bourbon-Cream Cheese Frosting Bourbon-Cream Cheese Frosting 1 8 ounce package cream cheese, softened ⅔ cup butter, softened 2 tablespoon bourbon or milk 8 cup powdered sugar Milk Directions Preheat oven to 400°F. Combine 3 tablespoons sugar and 3/4 teaspoon cinnamon; set aside. Line 2 shallow baking pans with foil. Cut 6 of the slices of bacon crosswise into fourths. Place all the bacon on prepared baking pans; sprinkle with 2 tablespoons of the cinnamon-sugar (reserve remaining cinnamon-sugar). Bake 12 minutes or until bacon is crisp. Drain on paper towels. Set aside the quarter pieces of bacon; crumble remaining bacon slices. Decrease oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Stir together flour, baking powder, the 1 teaspoon cinnamon, baking soda, and salt. In a large bowl beat butter with a mixer on medium for 30 seconds. Gradually add the 1 1/2 cups sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. Add flour mixture and crumbled bacon; beat until combined (batter will be thick). Spoon batter into prepared muffin cups. Bake about 20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 1 minute. Remove cupcakes from pans; cool on wire racks. Pipe or spread Bourbon-Cream Cheese Frosting on cupcakes. Sprinkle cupcakes with reserved cinnamon-sugar and top with quarter pieces of bacon. Bourbon-Cream Cheese Frosting In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until light and fluffy. Beat in bourbon. Gradually beat in powdered sugar. Add milk, 1 teaspoon at a time, to reach desired consistency. Karla Conrad Make-ahead directions Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature up to 3 days or freeze up to 1 month. Thaw cupcakes at room temperature before frosting. Rate It Print Nutrition Facts (per serving) 519 Calories 25g Fat 65g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 519 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 88mg 29% Sodium 680mg 30% Total Carbohydrate 65g 24% Total Sugars 54g Protein 10g 20% Vitamin C 0.3mg 0% Calcium 49mg 4% Iron 1.1mg 6% Potassium 184mg 4% Fatty acids, total trans 1g Folate, total 25.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.