Prepare to embark on a culinary journey that will transform your dessert game forever! These Sweet Potato Cupcakes with Marshmallow Frosting are not just a treat; they're a decadent experience that combines the rich, velvety sweetness of sweet potatoes with a cloud-like marshmallow topping. Imagine biting into a moist, cinnamon-spiced cupcake that's both comforting and indulgent - this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup marshmallow fluff (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
- In a separate bowl, sift together all-purpose flour, baking powder, and ground cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or spoon, distribute the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the marshmallow frosting, transfer marshmallow fluff into a piping bag or use a spatula to spread generously over each cooled cupcake.
- Optional: Lightly toast the marshmallow frosting using a kitchen torch for a golden, caramelized finish.
- Serve and enjoy your sweet potato cupcakes with marshmallow frosting!
Tips
- Use room temperature ingredients to ensure a smooth, well-incorporated batter.
- When mashing sweet potatoes, aim for a smooth consistency without lumps for the best texture.
- Don't overmix the batter - this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- If you don't have a kitchen torch, you can briefly broil the marshmallow frosting in the oven, watching carefully to prevent burning.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- For a gourmet touch, sprinkle a pinch of sea salt or chopped pecans on top of the marshmallow frosting.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
