These Sweet Potato Cupcakes are moist, sweet, tender and downright delicious. And the Brown Sugar Marshmallow Frosting is amazing!!!
Let’s talk about the story of these Sweet Potato Cupcakes.
Yesterday, my daughter informed me that it was her birthday…again. {Her real birthday is the beginning of February.} She also told me that she wanted to sing and eat cake. Oh and yesterday was also Christmas.
She has a vivid imagination.
So, in an effort to be a good parent and play along, I started making cupcakes.
EXCEPT…..problem 1: no butter. Usually I never run out and have my body weight in butter spread between my fridge and freezer. Somehow I happened to finish my last stick without realizing it. {–>What?? How would I not notice?}
Solution: Coconut Oil. Worked like a charm and gave a really yummy coconut undertone.
I continue baking when…
Problemo numero dos-o: almost no all purpose flour left. Can a girl just not catch a break? Again, how did I neglect to see this?
Never fear! White whole wheat pastry flour is here! I’ve never been more glad to have 17 different flours on hand! Just kidding. I have 5.
So, I get the cupcakes into the oven when……son of a mother–> no powdered sugar. Ohhhhh effffff. {That’s the third thing to go wrong, incase you’ve been counting along with me.} I start going through my mind about what I could make without powdered sugar when the figurative light goes on and I remember marshmallow frosting. Pure genius.
The universe really wanted us to have cupcakes, apparently. Or, I’m a little persistent.
So, my cupcakes get pulled out of the oven, my mind is blown by this frosting, and we enjoy our afternoon celebrating a fake birthday. These cupcakes were a pain in my side moist, sweet, tender and downright delicious. And the frosting was amazing. 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. Pretty pretty please make these. They won’t disappoint. My happy little accident cupcakes 🙂 Here’s how you do it:
Mix some coconut oil, brown sugar and granulated sugar together in a bowl.
To that, we’re going to pour in some vanilla bean paste {or just regular vanilla extract} and an egg + an egg yolk
and the mashed sweet potato.
Whip this up until it looks light and fluffy.
Now in a separate bowl, combine the dry ingredients–all purpose flour, white whole wheat pastry flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Find one of these cover things {which is a brilliant creation from KitchenAid–>perfect for baking with kids and messy adults}
and with the mixer on low, alternate adding in the dry ingredients
with some milk. Go back and forth starting and ending with the dry ingredients.
After all the ingredients are combined, remove the bowl from the mixer and give it a few stirs by hand.
Now we’ll scoop our batter into our prepared pan and bake. Set these aside.
Now for the frosting {the best part!!} Pour some water into a pot filled with brown sugar and sugar. Stir this around and place over medium high heat.
We have 1 egg white left over from making the cupcakes, so we’re going to whip it up with a little cream of tartar.
You want stiff peaks like so.
Back to that sugar, once it comes to a nice rolling boil, start timing 1 minute. If you think it’s going to boil over, just stir in a little.
After the minute, remove it from the heat and stir in a few marshmallows until melted and smooth.
Now, at this point, I ran out of hands so you’re just going to have to trust me that I slowly poured that hot sugar mixture into the bowl of egg whites at the same time I was whipping it with my hand mixer. Once all the sugar is incorporated, continue whipping until the mixture is thick like frosting. Stir in a little vanilla and use immediately. No dilly dallying! I got mine into a piping bag and went to town!
My daughter topped these with nuts and we had a lovely faux celebration! Try these out and let me know what you think! They truly are one of the best cupcakes I’ve ever had…and that’s saying a lot! Happy Monday! 🙂
Sweet Potato Cupcakes with Brown Sugar Marshmallow Frosting
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!
- 1/4 teaspoon vanilla bean paste or 1/2 teaspoon extract
- 1/2 cup cooked, pureed sweet potato* pureed sweet potato*
- 2/3 cup all purpose flour
- 2/3 cup white whole wheat pastry 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
- 1/4 teaspoon vanilla bean paste or 1/2 teaspoon vanilla
- 1/4 cup chopped & toasted pecans optional
Instructions
- Preheat oven to 350 degrees. 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 bean paste 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 with milk, 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 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} time 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 bean paste. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with chopped and toasted pecans, if desired.
Notes
Nutrition
Other cupcake recipes you might like:
Double Vanilla Sour Cream Cupcakes
Oreo Bottomed Chocolate Cupcakes with Peanut Butter Oreo Frosting
Miss @ Miss in the Kitchen says
Those cupcakes look so good right now! I would be eating them for breakfast! Love, love that frosting!
Erin says
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.
[email protected] says
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!
Rachel @ The Avid Appetite says
Love that you worked with what you had. Sometimes that produces the best result! Also crushing on your idea to use sweet potatoes! Yum!
Megan Pence says
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. 🙂
shelly (cookies and cups) says
I definitely need to try coconut oil…
These look amazing!
Cassie says
Coconut oil in place of butter is brilliant. Loving these Lauren!
Cookbook Queen says
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!!
Emilie @ Emilie's Enjoyables says
wow, these look like an even better version of a sweet potato casserole!
Natalie @ Cooking for My Kids says
Oh, I love happy accidents…especially in the form of amazing cupcakes. Yummy!
Blog is the New Black says
Yea. YUM!!!
Lauren at Keep It Sweet says
I like the way your daughter thinks! That frosting is amazing.
Kathryn says
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.
Tara @ Chip Chip Hooray says
Dude, you’re a cupcake Magyver.
Also, way to be the best mom ever and let your daughter have another birthday. :):)
Jolene (www.everydayfoodie.ca) says
Those sound really interesting, and I think I would like them very, very much!
anonymous says
Your frosting looks TO DIE FOR!!! How did you pipe it on so perfectly? I’m just not talented 😉
Averie @ Love Veggies and Yoga says
The cupcakes sound so good and then that frosting. No words. Crazy good sounding!!!!
Elizabeth @ chronic venture says
these look so pretty and delicious!!
Jerri says
I can vouch, these were yummy for my tummy!!!!!! Thanks Lauren!
Anna @ hiddenponies says
I love fake birthday parties! You’re a great mom, a shining example of never giving up 🙂
Chung-Ah | Damn Delicious says
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.
baker in disguise says
Woww.. its really amazing on how you photograph each and every stage!! and these look amazing.. sweet potato.. who would have thought?!!
Sally @ Spontaneous Hausfrau says
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!
akb says
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…
Lauren says
Totally!!
Ali Mc says
genius. this recipe looks simply decadent.
Krissy's Creations says
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!
what katie's baking says
i bet using coconut oil was actually better!! i’m in love with sweet potatoes. this is an amazing recipe!
muffinka says
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!
Katie says
Sounds great! I love the fact that you ran out of butter and white flour and used healthier alternatives:) Beautiful photos too.
Jaclyn says
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 😉
christina @ ovenadventures says
this frosting sounds ridiculous, in a crazy going to eat the entire bowl with my spatula kinda way.
Erika says
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! 🙂
Danguole says
Great job improvising! Coconut oil is delicious, and the cupcakes are lovely.
Trader Joes Recipes says
Those cupcakes look delicious, and your pictures are gorgeous!
natalie (the sweets life) says
YUM! looks like your “problems” turned out to be a good thing 🙂
Jess Wakasugi {Life's Simple Measures} says
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!
Lauren says
YES! That’s totally fine!
Sally @ sally's baking addiction says
Lauren, these look incredible! I love all of the flavors going on. The pictures are beautiful too!
Crystal says
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
Mel says
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.
Lauren says
No, this frosting should stay pretty solid.
LeAnnJ says
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!
Claire says
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/
Pauline says
Lol! Have to try these.
Anna says
sweet potato cupcakes