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Sweet Potato Cupcakes with Toasted Marshmallow Frosting
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Thanksgiving-themed sweet potato cupcakes with toasted marshmallow frosting are a scrumptious fall indulgence.
Ingredients:
  • 1.5 cups brown sugar
  • 0.5 cup butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup cooked, mashed sweet potatoes
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup milk, room temperature
  • 2 large egg whites
  • 3 tablespoons cold water
  • 0.25 teaspoon cream of tartar
  • 1 pinch salt
  • 0.5 cup marshmallow creme
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and prepare 12 muffin cups with cupcake liners.
  • In a large bowl, use an electric mixer to beat together brown sugar and butter until light and fluffy. Add room-temperature eggs one at a time, making sure each egg is blended in before adding the next. Mix in sweet potatoes and vanilla extract.
  • In a bowl, combine flour, baking powder, cinnamon, ginger, baking soda, salt (1/2 teaspoon), nutmeg, and cloves. Add half of the flour mixture to the sweet potato mixture, gently stirring until just combined. Mix in milk and the rest of the flour mixture.
  • Pour batter into cupcake pan and bake in preheated oven until cupcakes spring back when lightly touched and a toothpick comes out clean, 18 to 22 minutes. Let cool on a rack.
  • For the frosting: In a heatproof mixing bowl, whisk together white sugar, egg whites, cold water, cream of tartar, and a pinch of salt. Place the bowl over simmering water and use an electric mixer to beat until the mixture is hot to the touch and stiff peaks form, about 5 to 7 minutes. Remove from heat and beat for an additional minute. Mix in marshmallow creme and 1 teaspoon vanilla extract until well combined.
  • For frosting the cupcakes, use a pastry bag with a large plain tip to pipe mini marshmallow-shaped dots all over them. Or, generously frost them using a knife with swoops and swirls.
  • Preheat the broiler with the oven rack positioned 6 inches from the heat source.
  • Place 3 or 4 cupcakes on a baking sheet and broil in the oven until the frosting starts to brown, about 90 seconds (check and rearrange every 20 seconds). Repeat with the remaining cupcakes until all are toasted.

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