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close up of sweet potato cupcakes on a plate
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Sweet Potato Cupcakes

These Sweet Potato Cupcakes are moist, sweet, tender and downright delicious. And the Brown Sugar Marshmallow Frosting is amazing!!!!
Course Dessert
Cuisine American
Keyword cupcakes, marshmellow frosting, sweet potato
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 326kcal
Author Katie Cooksey

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.
    muffin tin with paper liners
  • 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.
    sugars, eggs and mashed sweet potato in a mixing bowl
  • In another large bowl stir flours, leavenings and spices together using a fork or whisk.
    dry ingredients for sweet potato cupcakes in a mixing bowl
  • 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.
    electric mixer mixing cupcake batter
  • 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.
    sweet potato cupcake batter in muffin tins

For the Frosting

  • Place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat.
    brown and granulated sugars in a pot with water
  • In a large bowl, whip egg white and cream of tartar until stiff peaks form.
    whipped egg whites
  • 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.
    combining sugar mixture and marshmallow and egg whites
  • Stir in vanilla extract. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with toasted chopped pecans, if desired.
    womans hand piping frosting onto a cupcake

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
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