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These Sweet Potato Cupcakes with brown sugar marshmallow frosting are moist, sweet, tender, and downright delicious. If you love Sweet Potato Casserole, then you will love these cupcakes with just the right amount of sweetness for this Fall season.
Why You’ll Love This Recipe!
These easy Sweet Potato Cupcakes are moist, sweet, tender and downright delicious. With a similar flavor to pumpkin cupcakes, these cupcakes are made with the warm spices of cinnamon and nutmeg and full of sweet potato flavor, these are the perfect dessert for any special occasion this season – they have such a classic fall flavor.
Then there’s the brown sugar marshmallow frosting…oh the frosting is a-mazing! It’s a different texture than regular frosting but not quite like eating a marshmallow either. You basically just have to try it to be a believer!
Try these sweet potatoes recipes: Twice Baked Sweet Potatoes, Air Fryer Sweet Potato Fries, Perfect Sweet Potato Pie, Sweet Potato Cookies with Homemade Streusel, Sweet Potato Bread
How to Prepare Fresh Sweet Potatoes
I cooked my fresh sweet potatoes by peeling, chopping and microwaving them in some water. After they were fork tender, I drained the water and mashed. Feel free to try canned sweet potato for this recipe.
How to Make Sweet Potato Cupcakes
For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what you can expect when making these cupcakes:
Preheat Oven + Prep Muffin Tin
Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners and set aside.
Combine Sugars + Wet Ingredients
In a large mixing bowl, using a stand mixer or an electric hand mixer, cream coconut oil (or unsalted butter) with both brown and granulated sugars. Stir in egg, egg yolk, vanilla extract and sweet potato. Scrape sides and whip until wet mixture becomes light and fluffy.
Combine Dry Ingredients
In a separate bowl, stir the dry ingredients (all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg) together using a fork or whisk.
Combine Wet + Dry Mixtures
With the mixer on low, alternate mixing in dry ingredients and the milk, into the bowl with the wet ingredients, starting and ending with dry flour mixture.
Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
Bake + Allow to Cool
Spoon into prepared muffin tin (filling about 2/3 full) and place into hot oven. Reduce temperature to 325° F and bake 18-22 minutes or until toothpick comes out clean after being inserted. Set aside to cool.
Make the Frosting
Place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat on the stovetop.
Whip Egg White
In a large bowl, whip egg white and cream of tartar until stiff peaks form.
Combine Hot Sugar Mixture + Whipped Egg White
Once the sugar dissolves in water and starts to bubble (not too violently), set a timer for 1 minute. After the 1 minute timer goes off, remove from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape.
Stir in Vanilla Extract + Scoop Frosting into Piping Bag
Stir in vanilla extract. Immediately (no time to dilly dally with this frosting) scoop frosting into a piping bag and frost all cupcakes. Top with toasted chopped pecans, if desired.
Storing + Make Ahead Directions
Cupcakes should be cooled to room temperature before either frosting or storing. Store in an airtight container with good fitting lid and into the fridge. They will stay fresh for a day or two, but are best enjoyed right away.
Make Ahead – These can easily be made a day before you want to serve them. Once they are frosted, they should be stored in the fridge because of the egg whites used in the frosting.
Freezing – The tender Sweet Potato Cupcakes can be frozen to store for a longer period of time. I would suggest freezing them unfrosted if you can. Then, once you’re ready to pull them out and use, allow them to defrost before frosting.
FAQ + Baking Tips for Sweet Potato Cupcakes
This recipe makes 12 cupcakes.
I cooked my fresh sweet potatoes by peeling, chopping and microwaving them in some water. After they were fork tender, I drained the water and mashed. Feel free to try canned sweet potato puree for this recipe.
Yes, ultimately you can. Of course, these wouldn’t be sweet potato cupcakes anymore. 🙂
While peeling sweet potatoes for baking is considered optional, you do need to peel a sweet potato when using for cupcakes.
Of course! I would say a Cream Cheese Frosting would work great if you don’t like the taste of marshmallow.
Other Cupcake Recipes to Try:
- Double Vanilla Sour Cream Cupcakes
- Carrot Cupcakes
- Oreo Bottomed Chocolate Cupcakes with Peanut Butter Oreo Frosting
- Peppermint Hot Chocolate Cupcakes
I hope you try these for your next special occasion, whether it be for Thanksgiving or Christmas dinner dessert. These really are the best moist cupcakes! The printable recipe card is below. Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Sweet Potato Cupcakes
Ingredients
for the Cupcakes
- 1/2 cup coconut oil or butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk save the white for the frosting!
- 1/2 teaspoon vanilla extract
- 1/2 cup sweet potato cooked and pureed
- 1 1/3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk
for the Frosting
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup cold water
- 1/4 cup mini marshmallows
- 1 egg white
- 1 large pinch cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup pecans toasted and chopped, optional
Instructions
- Preheat oven to 350° F. Line a muffin tin with 12 paper liners and set aside.
- In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla extract and sweet potato. Scrape sides and whip until light and fluffy.
- In another large bowl stir flours, leavenings and spices together using a fork or whisk.
- With the mixer on low, alternate mixing in dry ingredients and the milk, into the bowl with the wet ingredients, starting and ending with dry. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
- Spoon into prepared tins and place into hot oven. Reduce temperature to 325° F and bake 18-22 minutes or until toothpick comes out clean after being inserted. Set aside to cool.
For the Frosting
- Place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat.
- In a large bowl, whip egg white and cream of tartar until stiff peaks form.
- Once the sugar dissolves in water and starts to bubble (not too violently) set a timer for 1 minute. After this, remove from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape.
- Stir in vanilla extract. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with toasted chopped pecans, if desired.
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sweet potato cupcakes
Lol! Have to try these.
LOVED this recipe. Found it on Pinterest and made right away. My results were not as aesthetically pleasing, but delicious. Check out the cupcakes:
http://cheap-city.com/sweet-potato-cupcakes-with-maple-marshmallow-frosting/
Wow – these cupcakes are amazing!!! thank you for the recipe. I couldn’t quite get the frosting to turn out right (probably didn’t beat it long enough) but the flavors can’t be beat. I shared the results with some friends and they also were very impressed!
[…] to right, top to bottom: 1. oncewed 2. silktruffle 3. foodgal 4. google 5. ruffledblog 6. ginnyau 7. laurenslatest 8. oncewed Posted in inspiration […]
If I make these a day in advance, is the icing going to break down and be a soggy mess? I’ve had that experiance before when I made other icing with egg whites.
No, this frosting should stay pretty solid.
[…] by admin Cupcakes come in many flavors. On top of the traditional chocolate and vanilla, they can also be made from ingredients that are more suited to the dinner table than the dessert one — like sweet potatoes, for example. By adding a little mashed sweet potato to a standard flour base, along with a little nutmeg and cinnamon, you end up with a rich, sweet and uniquely flavored cupcake that can be served at any function. The marshmallow and vanilla frosting give them just the right amount of sweetness. Source Lauren’s Latest […]
[…] Cupcakes come in many flavors. On top of the traditional chocolate and vanilla, they can also be made from ingredients that are more suited to the dinner table than the dessert one — like sweet potatoes, for example. By adding a little mashed sweet potato to a standard flour base, along with a little nutmeg and cinnamon, you end up with a rich, sweet and uniquely flavored cupcake that can be served at any function. The marshmallow and vanilla frosting give them just the right amount of sweetness. Source Lauren’s Latest […]
[…] function. The marshmallow and vanilla frosting give them just the right amount of sweetness. Source Lauren’s Latest Share : Pin ItTweet Posted by Miss Cupcake in Christmas Cupcakes, Thanksgiving Cupcakes and […]
I tried these out this weekend and used them in my little “cupcake wars” i had with my boyfriend! they gave me the victory so i had to give credit to u, thank you so much and my mom says i have to make them for thanksgiving 🙂
here is the final product
http://wittlecabbage.deviantart.com/#/d4zr6oq
Lauren, these look incredible! I love all of the flavors going on. The pictures are beautiful too!
I’m making these tonight but am wondering if I could substitute all purpose flour for the whole wheat pastry flour? Not sure if that would effect the texture of the cupcake though?? Any advice would be great!
YES! That’s totally fine!
YUM! looks like your “problems” turned out to be a good thing 🙂
Those cupcakes look delicious, and your pictures are gorgeous!
Great job improvising! Coconut oil is delicious, and the cupcakes are lovely.
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My 2 year old and I made these yesterday, and they are awesome!!! Thanks for the great recipe. I am not normally a fan of frosting, but I definitely licked the bowl clean after making these! 🙂
this frosting sounds ridiculous, in a crazy going to eat the entire bowl with my spatula kinda way.
love these, lady! i am a HUGE fan of baking with sweet potato, or any root vegetable for that matter! also way into whole wheat pastry flour–well, any flours, really. i have an obscene amount of flours in my kitchen, i think it might be an obsession.
these look absolutely scrumptious, and i think you are such a darling mom! that sweet kid of yours certainly learned well from her mama 😉
Sounds great! I love the fact that you ran out of butter and white flour and used healthier alternatives:) Beautiful photos too.
Hi!
I’m ravishing your frosting recipe. My question is how much is cup?
It’s like 125ml or 250ml?
It’s very important for me, because I want to do this frosting, but i don’t have brown sugar, can I use another?
Cheers!
i bet using coconut oil was actually better!! i’m in love with sweet potatoes. this is an amazing recipe!
You are a wonderful Mom! Only you would bake cupcakes and celebrate a fake birthday for your daughter. And so creative of you working around all of your missed ingredients!
genius. this recipe looks simply decadent.
Can you make this without the whole wheat pastry flour? I have all the other ingredients on hand and would love to skip a trip to the store…
Totally!!
Since I plan to use all purpose flour do I just use the same measurements you have listed for the white whole wheat flour (2/3 cup) in place of that with my all purpose flour? Just double checking.
Yes! You can definitely substitute all all purpose flour for the white whole wheat flour.
I TOTALLY need one of those pourer-cover thingies. I’m constantly making a mess and getting flour all over the place. Anyway, these cupcakes look so pretty and tasty, especially that frosting!
Woww.. its really amazing on how you photograph each and every stage!! and these look amazing.. sweet potato.. who would have thought?!!
It’s amazing how you run out of the essentials yet you have so much backup! Now that’s a true baker.
These cupcakes look great. And your daughter is freaking adorable.
I love fake birthday parties! You’re a great mom, a shining example of never giving up 🙂
I can vouch, these were yummy for my tummy!!!!!! Thanks Lauren!
these look so pretty and delicious!!
The cupcakes sound so good and then that frosting. No words. Crazy good sounding!!!!
Your frosting looks TO DIE FOR!!! How did you pipe it on so perfectly? I’m just not talented 😉
Those sound really interesting, and I think I would like them very, very much!
Dude, you’re a cupcake Magyver.
Also, way to be the best mom ever and let your daughter have another birthday. :):)
This is such a cute post, I love how you went along with your daughter and made cupcakes for her. I’m pretty sure you are the number one mom in the world right now!
Also, I’m thinking about replacing my pillow with brown sugar marshmallow frosting. It will be sticky but worth it.
I like the way your daughter thinks! That frosting is amazing.
Yea. YUM!!!
Oh, I love happy accidents…especially in the form of amazing cupcakes. Yummy!
wow, these look like an even better version of a sweet potato casserole!
Love that you used coconut oil!! I have some in the cupboard that I’ve yet to use on ANYTHING.
That frosting looks like a dream. Yummy!!
My kids won’t stop eating them! The cupcakes are moist and delicious. I made them to go with tomorrow’s Christmas treats. Only critique is I wish Sam exact measurement was provided for the cream of tartar.
Coconut oil in place of butter is brilliant. Loving these Lauren!
I definitely need to try coconut oil…
These look amazing!
I’m so in heart. And if the baby wants to celebrate her birthday a month late or multiple times – it means more cupcakes. And more cupcakes, is Never unfortunate. 🙂
Love that you worked with what you had. Sometimes that produces the best result! Also crushing on your idea to use sweet potatoes! Yum!
These look fantastic 🙂 it’s great how you were able to immediately change to using coconut butter instead ~ very smart and yummy too 😀 These look so wonderful to me! I love sweet potato but have never had it in a cupcake hehe
Thanks for sharing!
Haha I love how your baking adventures are as problematic as mine. I play it off as being creative by using different ingredients, but sometimes it is out of necessity because I failed at making sure I had all the ingredients beforehand. But look at the amazing results you got! Yum yum yum.
Those cupcakes look so good right now! I would be eating them for breakfast! Love, love that frosting!