Sweet potato cupcakes are tender, soft treats topped with fluffy marshmallow frosting. They’re a perfect addition to the Thanksgiving dessert table!
Keyword sweet potato cupcakes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 50mini cupcakes or 18 regular size cupcakes
Author Haley D Williams
Sweet Potato Cupcakes
1 1/2cupsall-purpose flour
Pinchof ground cloves
2 1/2cup(12 ounces or 340 grams) peeled, shredded, sweet potatoes*
3/4cuppacked light brown sugar
1/2cupcanola or vegetable oil
Chopped pecans for garnishoptional
1/2cup(1 stick) unsalted butter, room temperature
17 oz. carton marshmallow creme
Sweet Potato Cupcakes
Preheat oven to 350° F. Line a mini (or regular size) muffin tin with cupcake liners. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla. Mix until well blended, about 1 minute.
Add wet ingredients to dry ingredients and use a rubber spatula to stir together until just combined, about 20 seconds. Do not overmix.
Spoon batter into prepared cupcake liners until about two-thirds full. Bake for 12 to 15 minutes** or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
In a bowl of a stand mixer fitted with the whisk attachment, combine the butter, marshmallow creme, salt and vanilla. Mix until creamy, about 1 minute. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Add milk, 1 teaspoon at a time, until desired consistency is reached (I used 1 teaspoon).
Transfer frosting to a pastry bag fitted with a tip. Frost cupcakes and garnish with chopped pecans (optional). Cupcakes are best when served the same day. Store in an airtight container at room temperature for up to three days.
*It's best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don't get as soft during baking. **If making regular sized cupcakes, increase baking time to 20 to 22 minutes