Sweet Potato Cupcakes with Toasted Marshmallow

These perfect Sweet Potato Cupcakes with Marshmallow Frosting are incredibly moist and bursting with spices and delicious sweet potato flavor.  The topping tastes just like a melted marshmallow and when toasted, you will feel like you just roasted it over an open fire.  If you love all things sweet potato, you will love this Sweet Potato Coffee Cake and Sweet Potato Pound Cake!

When Autumn makes its first appearance, I am usually bombarded with pumpkin flavored dishes at every turn. As much as I adore pumpkin, I sometimes think the amazing sweet potato gets lost in the shuffle. The flavor is just as rich, the color is just as bright, and the taste is just as magical. I love experimenting with new ways to use sweet potatoes, especially in dessert dishes.

These sweet potato cupcakes are one of my favorite fall desserts. By using oven roasted sweet potatoes, the flavor just bursts and shines through. In a few minutes, the batter just comes together perfectly.

To create the batter, I simply mix together the eggs and both sugars until foamy and light.

Next I add in my oil, roasted sweet potatoes, then remaining dry ingredients until well mixed. The batter is thick, silky and perfectly orange. All that’s left is baking the cupcakes.

You can easily scoop the batter into liners of your choice filling about 2/3s of the way. The cupcakes bake up light, moist and fluffy with a lovely dome top. Then it’s time to start on the topping, which begins over a double boiler. I melt together egg whites, corn syrup and sugar until they are perfectly dissolved. Next comes the easy part. Add the contents back into your clean stand mixer and mix on high until stiff peaks form.

Pipe the tops of your cupcakes based on your preference then broil the tops to slightly toast. The results are simply gorgeous and perfect for fall. I know these are sure to to be a hit the entire season.

Sweet Potato Cupcakes with Toasted Marshallow Frosting

These perfect Sweet Potato Cupcakes with Marshmallow Frosting are incredibly moist and bursting with spices and delicious sweet potato flavor.  The topping tastes just like a melted marshmallow and when toasted, you will feel like you just roasted it over an open fire.

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Servings: 12 cupcakes

Calories: 256kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cupcakes

• ▢ 2 large eggs room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup light brown sugar packed
• ▢ 1/2 cup vegetable oil
• ▢ 1 cup mashed sweet potato
• ▢ 1 cup sifted all purpose flour
• ▢ 1 1/2 tsp pumpkin pie spice
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp salt

For the Marshmallow Topping

• ▢ 3 egg whites room temperature
• ▢ 3 tbsp light corn syrup
• ▢ 3/4 cup granulated sugar
• ▢ 1 tsp vanilla extract

US Customary - Metric

Instructions

For the Cupcakes

• Preheat your oven to 350 degrees and add 12 cupcake liners to a muffin pan. In your stand mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.
• Next pour in oil and mashed sweet potato and mix until incorporated. Scrape sides of bowl as needed. Turn your mixer to the slowest speed and carefully add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined. Using an ice cream scooper, scoop cake batter into each cupcake liner filling only 2/3s of the way.
• Bake for 17-22 minutes or until a toothpick inserted into the centers comes out clean. Allow the cupcakes to cool for 10 minutes then remove from the pan and place them on a cooling rack to cool completely.

For the Marshmallow Topping

• Turn your oven to high broil.
• Use a double boiler method, whisk together egg whites, corn syrup, and sugar in a separate heat safe bowl over a pot of boiling water. Continue whisking over the heat for about 2 to 3 minutes until the sugar is completely dissolved then remove the pot from heat and add the vanilla extract.
• Add mixture to your stand mixer and beat for 5 to 8 minutes on high speed or until it is at stiff peaks. Pipe or spread each cooled cupcake with topping then place cupcakes on a baking sheet in the oven to broil the tops. Watch the cupcakes to make sure they do not burn. Once the topping is slightly browned, remove and serve.

Notes

Make sure you don't overbeat flour into the cupcakes or it could make your cupcakes dense.

Nutrition

Calories: 256kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 132mg | Potassium: 119mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1612IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

pinterest   facebook   twitter   email