Recipe by Doughgirl8
"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."
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Sweet Potato Cupcakes:
butter, room temperature
1 1/2 cups
eggs, room temperature
cooked, mashed sweet potatoes
unbleached all-purpose flour
milk, room temperature
cream of tartar
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 makes the marshmallow fluff easier to get out. The recipe makes just enough frosting to top 12 cupcakes; if your egg whites are small or you like a lot of frosting, you might want to double the batch or use three egg whites.
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 exactly and I'm a relatively experienced baker. Overall, I probably won't try them again.
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 runny frosting and if you do not whip the egg whites long enough on the double boiler it will be runny. Also make sure that your pan and utensils are grease free. A plain round #12 tip will let you pipe high marshmallow like peaks. Also, I ended up with enough batter for 18 2 1/2 standard cupcakes and the frosting recipe was enough to frost them all.
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. Then I got to the frosting, and it was a bit of a disaster. I assume I did not beat it long enough, even though I set my kitchen timer to ensure I went the whole 7 minutes. It looked to me as though peaks were forming, but apparently they weren't stiff enough, as the result was a VERY runny frosting! So I set to work trying to thicken it by adding powdered sugar. I stuck it in the fridge for awhile, and it set up somewhat...still, I ended up with more of a glaze than a frosting. Since the glaze/frosting was sticky, I went ahead and put some mini marshmallows on top and put them under the broiler as directed. They taste amazing! I am sure the frosting error was mine, and I will try again, making sure stiff peaks form before I proceed. Also, next time I think I will up the spices just a notch, because I love the spicy flavors of Fall so much! Thanks for a fun and scrumptious recipe Doughgirl8 :)
I LOVED these cupcakes! So fluffy and moist, the perfect cupcake texture!
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 the frosting. I mixed it for at least a half an hour and tried heating it, but I couldn't get it to be that fluffy marshmallow texture. But other than that, this recipe was amazing!
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 top and you'll have people begging for more! : ) I will definitely be making these again!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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