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Sweet Potato Cupcakes with Brown Sugar Marshmallow Frosting

T-minus 24 hours until Turkey Day y'all! But I for one, will not be waiting that long to devour these cupcakes.

In fact, I am eating one as I write this post and I'll probably eat another one right after I'm done.

Hey, sweet potatoes are a vegetable. And egg whites are a good source of protein, so this is technically health food.

Alright alright, don't quote me on that. But seriously guys, these cupcakes are amazeballs. They are so incredibly fluffy, yet so moist at the same time, and I swear, they almost melt in your mouth when you bite into them. Their frosting is none other than a classic marshmallow frosting, only using brown sugar instead of granulated to create a caramelized flavor.

I originally tried to make one of those frostings that involve cooking sugar and I failed twice, so I ditched that idea and went with an easier 7-minute frosting. Time is of the essence on Thanksgiving so this frosting is right up your alley. And taste wise, it's a knockout.

Sweet Potato Cupcakes with Brown Sugar Marshmallow Frosting

Yield: 14 cupcakes
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1 and 1/3 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh sweet potato puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 egg
1 egg yolk
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1/4 cup buttermilk

For the brown sugar marshmallow frosting:
3/4 cup dark brown sugar
2 and 1/2 tablespoons water
1/4 teaspoon cream of tartar
pinch of vanilla (or 1/4 teaspoon vanilla extract)
1 egg white


Preheat oven to 350 degrees F. Line two 12-cup muffin tins with 14 cupcake liners. Fill empty muffin cavities with water.

In a medium-sized bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.

In another bowl, using an electric hand mixer, beat together sweet potato puree, granulated sugar, brown sugar, and oil until well-combined. Beat in egg and egg yolk, one at a time, beating well after each addition.

Pour in dry ingredients and mix together on low speed just until incorporated. Stir in buttermilk.

Distribute batter between prepared cupcake liners, filling each liner with 3 tablespoons of batter.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Meanwhile, prepare the frosting. Add brown sugar, water, cream of tartar, and vanilla to the bowl of a stand mixer, or any heat safe bowl. Beat together, using an electric hand mixer, just until combined. Set a saucepan filled with water over medium heat and bring water to a boil. Then, remove from heat and place stand mixer bowl over the saucepan (Make sure water is not touching the bowl). Using an electric hand mixer, beat mixture for 7 minutes or until stiff peaks form.

Spoon frosting into a piping bag fitted with a large decorating tip. Pipe as desired onto cupcakes. Additionally, you can toast the frosting using a blow torch.

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