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