Sweet Potato Cupcakes
These sweet potato cupcakes are soft, moist, and perfectly spiced, then topped with a fluffy marshmallow frosting for a fun twist on a classic festive flavor. Easy to make and kid-approved, they’re the cozy dessert version of sweet potato casserole that you’ll love all fall and holiday season long.
Servings: 12
Ingredients
For The Cupcakes
- 1 cup unsalted butter browned
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable or canola oil
- 2 large eggs room temperature
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree 1 medium sweet potato
For The Topping
- Marshmallow Fluff
- Mini marshmallows
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcakes liners, and set aside.
- In a small saucepan, melt the butter over medium heat and whisk often until it turns golden brown with a nutty aroma. Set aside to cool slightly.1 cup unsalted butter
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger
- In a large mixing bowl, whisk together the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree until smooth.½ cup vegetable or canola oil, 2 large eggs, ¾ cup light brown sugar, packed, 1 teaspoon vanilla extract, 1 cup sweet potato puree
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the batter evenly among cupcake liners, filling each about ¾ full. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Once cooled, place a spoonful of marshmallow fluff on top of the each cupcake, then top mini marshmallows in a single layer so they stay in place.Marshmallow Fluff, Mini marshmallows
- Use a butane torch to gently toast the marshmallows until golden brown, mimicking a sweet potato casserole topping.
- Serve and enjoy!
Notes
- Bake the sweet potato in a 400 degree oven for 45 to 60 minutes prior to making the cupcakes so it is easy to puree.
- Let the baked sweet potato cool prior to making the cupcakes.
- Don't over mix the cupcake batter. For a light crumb just combine the ingredients. Overmixing can lead to denser cupcakes.
- For a little extra garnish, you can top each cupcake with a pecan half.