Sweet potato crunch cupcake

Source: Two Cupcakes Original Recipe

Deliciously moist sweet potato cupcake with a buttery-sweet crunchy Corn Flakes topping

Servings:         24 Cupcakes

Prep time:       10 - 15 minutes

Cook time:      20 minutes

Total time:       30 - 35 minutes

Ingredients:

CUPCAKES
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup un-salted butter, room temperature
2 cups packed light brown sugar
4 eggs, room temperature
2 ½ cups (approximately) mashed sweet potato (fresh or canned)
1 teaspoon pure vanilla extract
2 tablespoons orange juice

CRUNCH TOPPING (can be made day before and stored at room temp in air tight container)
½ cup packed light brown sugar
4 tablespoons butter, melted
½ cup chopped pecans
1 ½ cups Corn Flakes
8oz container whipped topping

Directions:

Preheat oven to 350F. Line muffin tins with paper liners. Whisk together flour, baking powder, salt and pumpkin pie spice. Set aside. With an electric mixer, cream butter and brown sugar on medium-high speed (approximately 2 minutes). Add eggs one at a time, beating until each is incorporated. Scrape down sides as needed. Beat in sweet potatoes, orange juice and vanilla. Turn mixer to low speed and add flour mixture one cup at a time. Beat just until incorporated after each addition.

Fill lined muffin tins ¾ full. Bake approximately 20 minutes, rotating halfway through. Test that a toothpick inserted into the middle comes out clean. Let cool on a wire rack for 5 minutes.
While cupcakes are cooling, turn oven to broil.
In a medium bowl, lightly mix together Corn Flakes, pecans, brown sugar and melted butter. Turn out onto a foil lined baking sheet and broil for approximately 30 seconds to 1 minute. Watch closely! When mixture starts to brown it is done. Let cool for one minute.
Remove cupcakes from pan. Top with whipped topping and then crunch topping. Enjoy!