Sweet Potato Cupcakes with Fluffy Marshmallow Frosting Recipe
Introduction
Sweet Potato Cupcakes with Marshmallow Frosting offer a delightful twist on traditional cupcakes, combining the natural sweetness of sweet potatoes with a fluffy, creamy topping. These treats are perfect for a cozy dessert or a festive gathering.
Ingredients
- 1 cup cooked and mashed sweet potatoes
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- Marshmallow frosting (enough to frost 12 cupcakes)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Prepare a cupcake pan by lining it with paper liners. In a mixing bowl, combine the mashed sweet potatoes, flour, sugar, and eggs. Mix until the batter is smooth.
- Step 2: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Step 3: Once cooled, generously frost each cupcake with marshmallow frosting. Serve immediately or store as directed below.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon or nutmeg to the batter before baking.
- Substitute marshmallow frosting with cream cheese frosting for a tangy contrast.
- Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. Unfrosted cupcakes can be kept at room temperature for 2 days or frozen for up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be used as a convenient substitute. Make sure to drain and mash them well before incorporating into the batter.
How do I make marshmallow frosting at home?
Marshmallow frosting can be made by whipping marshmallow fluff with softened butter and powdered sugar until smooth and fluffy. This creates a light, sweet topping perfect for these cupcakes.
PrintSweet Potato Cupcakes with Fluffy Marshmallow Frosting Recipe
These Sweet Potato Cupcakes with Marshmallow Frosting are a delightful twist on classic cupcakes, combining the natural sweetness and moisture of baked sweet potatoes with fluffy, creamy marshmallow frosting for a perfect dessert treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Cupcakes
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
Marshmallow Frosting
- 1 cup marshmallow fluff or marshmallow creme
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- Optional: pinch of salt
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Pierce the sweet potatoes with a fork and bake them directly on the oven rack or on a baking sheet for about 45-60 minutes, until tender. Allow them to cool, then peel and mash to yield about 1 cup of mashed sweet potato.
- Make the Cupcake Batter: In a large mixing bowl, whisk together the flour and sugar. Beat in the eggs, then fold in the mashed sweet potatoes until the batter is smooth and well combined.
- Bake the Cupcakes: Line a cupcake pan with paper liners and fill each about two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Prepare the Marshmallow Frosting: In a bowl, beat the softened butter until creamy. Gradually add the marshmallow fluff and vanilla extract, continuing to beat until smooth and fluffy. Add a pinch of salt if desired to balance sweetness.
- Frost the Cupcakes: Once the cupcakes have cooled completely, spread or pipe the marshmallow frosting evenly over the tops. Serve immediately or refrigerate until ready to serve.
Notes
- You can prepare the sweet potatoes ahead of time and refrigerate the mashed sweet potatoes for up to 3 days.
- For a more spiced flavor, add cinnamon or nutmeg to the cupcake batter.
- The cupcakes keep well in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come to room temperature before serving for best texture and flavor.
Keywords: sweet potato cupcakes, marshmallow frosting, baked cupcakes, dessert recipe, sweet potato dessert
