Get the Recipe: Sweet Potato Cupcakes with Marshmallow Frosting
Yield: 12cupcakes
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
Total Time: 30 minutesmins
Sweet, moist and delicious. These easy Sweet Potato Cupcakes with fluffy marshmallow frosting are the perfect fall treat! They include classic fall flavors and can be made in 30 minutes. Serve them at Thanksgiving or as dessert.
2 ½cup(12 ounces or 340 grams) peeled, shredded, sweet potatoes*
¾cup(150 g) packed light brown sugar
¼cup(50 g) granulated sugar
½cup(125 ml) vegetable oil
1teaspoonpure vanilla extract
Chopped pecans for garnish, optional
Marshmallow Frosting
½cup(1 stick) unsalted butter,, room temperature
17 ounce jar marshmallow creme
¼teaspoonsalt
1teaspoonvanilla
2cups(240 g) confectioners' sugar,, sifted
1-2teaspoonsmilk, (if necessary)
Instructions
Sweet Potato Cupcakes
Preheat oven to 350° F. Line a standard 12-cup 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 (or using a hand mixer), 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 18 to 22 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
Marshmallow Frosting
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 confectioners' 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.
Notes
Pro tip: 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.Sweet potato puree: 3/4 cup sweet potato puree can be used in place of shredded sweet potato.Store cupcakes in an airtight container in the refrigerator for 4 days. They will keep at room temperature for a few hours while serving.Freeze cupcakes individually wrapped and unfrosted in an airtight container for up to 2 months. Defrost in the refrigerator before bringing to room temperature and frosting.