These Sweet Potato Cupcakes aren’t your ordinary cupcake! They are filled with cinnamon, nutmeg, brown sugar then are topped with a marshmallow frosting and are sure to please the sweet potato-lover in your life!
I am in love with sweet potatoes. Seriously. I could probably eat them several times a week with dinner if my family would let me! hehe Typically, I just roast them with a little olive oil, salt/pepper and a few assorted herbs. My husband wants me to add honey – but I think they’re sweet enough without! And… as a matter of fact, I’m eating sweet potatoes with my lunch as I write this post – left over from last night’s dinner! HA!
As the holiday’s went on, I noticed sweet potatoes being made into casseroles, pies, donuts and all kinds of delicious goodies. BUT – I did not sweet a sweet potato cupcake. So of course, I needed to make one!
Since I had huge success with the pumpkin cupcakes, I thought… why reinvent the wheel? Why develop a completely new recipe when I’ve already got one that I could adapt for these sweet potato cupcakes! So… that’s exactly what I did!
Of course, you can’t top sweet potatoes with anything other than marshmallows! I topped these cupcakes with a light and fluffy marshmallow frosting that’s super simple to make and looks like a white cloud on top of the cupcakes!
I hope that you can set aside some time to make these sweet potato cupcakes before the holiday season is over! They’re really worth the effort not only because of the unique flavors but because they are actually really quite delicious!
Oh… now that I think about it, you should make these for your New Years Eve party!! YES! You could totally decorate them with fun colors and use liners like the green ones I used from Sweets & Treats Boutique!! YES! Do it!!! Your friends will be WOWed at your NYE party!
- 1⅔ all-purpose cup flour
- ½ light brown sugar, loosely packed
- ½ cup sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 eggs, room temperature
- 1 cup sweet potato puree (I used canned with no added spices)
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¾ cup vegetable oil
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar (sifted before measuring)
- 1 7oz jar marshmallow fluff/creme
- 1 tsp vanilla extract
- 2 Tbsp heavy cream
- pinch of salt
- sugar pears or sprinkles, for garnish
- Preheat oven to 375 F degrees. Line cupcake pan with liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg and salt until combined. NOTE: Make sure all the brown sugar chunks have been broken up.
- In a medium bowl, whisk the eggs until combined. Add the sour cream, sweet potato puree, vanilla extract and oil and whisk until smooth. NOTE: No lumps of sweet potato or sour cream should be left after whisking.
- Pour the wet mixture into the dry flour mixture and fold together with a rubber spatula until all the dry has been incorporated into the wet. NOTE: Scrape the bottom and sides of the bowl to sure everything has been combined. DO NOT OVER MIX.
- Fill cupcake liners ¾ full. Once all the liners have been filled, tap the pan on the counter 2-3 times help settle the batter into the cups and release any air bubbles.
- Bake for 17-19 minutes or until a toothpick comes out clean.
- Leave cupcakes in the pan for 2-3 minutes before removing to a wire rack to cool completely.
- In the bowl of your stand mixer, cream together the butter and powdered sugar until smooth.
- Add the vanilla and marshmallow fluff and beat on high for 1 minute.
- Add the heavy cream and beat on high for 2-3 minutes or until light and fluffy.
- Toss in the salt and mix until incorporated.
- Using a large open star tip, pipe swirls of frosting onto each cupcake.
- Garnish with sugar pearls or sprinkles