Sweet Potato Cupcakes with Marshmallow Frosting

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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

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.

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5 from 11 votes

Sweet Potato Cupcakes

These Sweet Potato Cupcakes are moist, sweet, tender and downright delicious. And the Brown Sugar Marshmallow Frosting is amazing!!!!

servings 12 cupcakes

Prep Time 20 minutes mins

Cook Time 20 minutes mins

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

US Customary – Metric

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.
  

Video

Notes

*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.

Nutrition

Calories: 326kcal | Carbohydrates: 55g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 100mg | Potassium: 132mg | Fiber: 1g | Sugar: 44g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.9mg

Course: Dessert

Cuisine: American

Keyword: cupcakes, marshmellow frosting, sweet potato