Sweet Potato Cupcakes with Toasted Marshmallow Frosting Recipe - Allrecipes.com
Sweet Potato Cupcakes with Toasted Marshmallow Frosting Recipe
  • READY IN 1¾ hrs

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Read Reviews (12)

"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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Original recipe makes 12 cupcakes Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  2. Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  3. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  4. Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  5. To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  6. To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  8. Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 1 hr 45 mins

Footnotes

  • Cook's Note:
  • If you have a handheld creme brulee torch, you can use that to brown the topping instead of your oven's broiler.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2012

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.

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Most Helpful Critical Review
Jan 07, 2013

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.

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15 Ratings

Nov 30, 2012

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.

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Nov 13, 2012

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 :)

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Nov 21, 2012

I LOVED these cupcakes! So fluffy and moist, the perfect cupcake texture!

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Nov 08, 2012

These cupcakes are like the best spice cake, sweet potato casserole and pumpkin pie you've ever had rolled into one palm-sized ball of deliciousness. They are really fantastic and I can't wait to try making them myself!

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Mar 11, 2013

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!

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Nov 27, 2012

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!

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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