Sweet Potato Cupcakes with Marshmallow Frosting Recipe
Delight in these moist and flavorful Sweet Potato Cupcakes topped with a light and creamy Marshmallow Frosting. Perfectly spiced with natural sweetness from the sweet potato purée, these cupcakes offer a unique twist on classic cupcakes, ideal for fall gatherings or anytime you crave a comforting, homemade treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Ingredients
- 1 cup sweet potato purée (cooked and mashed)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Marshmallow Frosting Ingredients
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract and sweet potato purée.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes: Divide the batter evenly into the lined cupcake pan, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Marshmallow Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth. Fold in the marshmallow fluff and vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Frost the Cupcakes: Once the cupcakes are fully cooled, use a spatula or piping bag to frost each cupcake generously with the marshmallow frosting. Serve immediately or store in an airtight container.
Notes
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute maple syrup or honey for sugar for a different sweetness profile.
- For a dairy-free version, use vegan butter and a suitable milk alternative.
- The frosting can be spread or piped depending on your preference.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Sweet Potato Cupcakes, Marshmallow Frosting, Fall Dessert, Moist Cupcakes, Sweet Potato Baking
