Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

20
Doughgirl8 143

"These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator."

Ingredients

1 h 45 m servings 292 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  2. Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  3. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  4. Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  5. To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  6. To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  8. Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Footnotes

  • Cook's Note:
  • If you have a handheld creme brulee torch, you can use that to brown the topping instead of your oven's broiler.

Reviews

20
  1. 26 Ratings

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Most helpful

A couple of notes: I use unsalted butter, and canned sweet potato puree works great if you don't want to cook and mash fresh ones. Also, I spray the half cup measure with cooking spray which mak...

Most helpful critical

I loved the flavor of the cupcakes and the marshmallow frosting, but the cupcakes were a bit dense. I don't know if I did something wrong (I don't think I did) since I followed the recipe exactl...

A couple of notes: I use unsalted butter, and canned sweet potato puree works great if you don't want to cook and mash fresh ones. Also, I spray the half cup measure with cooking spray which mak...

These are really good! I used a fresh yam. I peeled it and cut it up and cooked it in the mic for about six minutes. One large yam yields about one cup. I read one of the other reviews about the...

Yummy! Very, very yummy! I ended up with enough batter to make 6 mini cupcakes in addition to the 12 regular sized ones, and I filled the cups pretty much to the top. That was the easy part. ...

I loved the flavor of the cupcakes and the marshmallow frosting, but the cupcakes were a bit dense. I don't know if I did something wrong (I don't think I did) since I followed the recipe exactl...

I really loved this recipe, the cupcakes were DELICIOUS. I used canned sweet potatoes instead of fresh, and they still tasted really good. The one thing I had a real problem with was stabalized ...

I LOVE this recipe, but I didn't see it necessary to use vanilla and marshmallow fluff to the frosting recipe. The frosting recipe tastes just like marshmallows on its own!

These cupcakes were absolutely delicious!! I made them for Thanksgiving, but used cream cheese frosting instead of the marshmallow and they were a huge hit!! Sprinkle a little bit of walnuts on...

I LOVED these cupcakes! So fluffy and moist, the perfect cupcake texture!

They are so festive and delicious! I will definitely make these again for the holidays!