Sweet Potato Cupcakes With Brown Sugar Marshmallow

Name: Sweet Potato Cupcakes With Brown Sugar Marshmallow Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Coconut Oil Or Butter, Softened; 1/2 cups Packed Brown Sugar; 1/2 cups Granulated Sugar; 1 whole Egg; 1 whole Egg Yolk (save The White); 1/4 teaspoons Vanilla Bean Paste Or Substitute 1/2 Teaspoon Of Vanilla Extract For 1/4 Teaspoons Paste; 1/2 cups Canned Or Homemade Pureed Sweet Potato; 2/3 cups All-purpose Flour; 2/3 cups White Whole Wheat Pastry Flour; 3/4 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 cups Milk; FOR THE FROSTING:; 1 cup Packed Brown Sugar; 1/2 cups Granulated Sugar; 1/3 cups Water; 1 whole Egg White; 1 pinch Cream Of Tartar; 1/4 cups Mini Marshmallows; 1/4 teaspoons Vanilla Bean Paste Or Substitute 1/2 Teaspoon Vanilla Extract For The 1/4 Teaspoon Of Paste; 1/4 cups Chopped Toasted Pecans (optional)

Servings: persons

FOR THE CUPCAKES:
1/2 cups Coconut Oil Or Butter, Softened
1/2 cups Packed Brown Sugar
1/2 cups Granulated Sugar
1 whole Egg
1 whole Egg Yolk (save The White)
1/4 teaspoons Vanilla Bean Paste Or Substitute 1/2 Teaspoon Of Vanilla Extract For 1/4 Teaspoons Paste
1/2 cups Canned Or Homemade Pureed Sweet Potato
2/3 cups All-purpose Flour
2/3 cups White Whole Wheat Pastry Flour
3/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 cups Milk
FOR THE FROSTING:
1 cup Packed Brown Sugar
1/2 cups Granulated Sugar
1/3 cups Water
1 whole Egg White
1 pinch Cream Of Tartar
1/4 cups Mini Marshmallows
1/4 teaspoons Vanilla Bean Paste Or Substitute 1/2 Teaspoon Vanilla Extract For The 1/4 Teaspoon Of Paste
1/4 cups Chopped Toasted Pecans (optional)

1
Preheat oven to 350 F. Line a 12-count muffin tin with paper liners and set aside.
2
In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides of the bowl and whip until light and fluffy. Set aside.
3
In another large bowl stir flours, baking powder, baking soda, salt and spices together using a fork or whisk. With the mixer on low, alternate adding dry ingredients and milk into the creamed mixture, starting and ending with dry ingredients. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
4
Spoon batter into prepared tins and place into hot oven. Immediately reduce temperature to 325 F and bake 18-22 minutes or until a toothpick comes out clean after being inserted into a cupcake. Remove from the oven and set aside to cool.
5
For the frosting, place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat.
6
In a large bowl, whip egg white and cream of tartar until stiff peaks form. Once the sugar dissolves in the water and starts to bubble (not too violently)-it should only bubble for about a minute. After this, remove the pan 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.
7
* 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 the canned sweet potato for this recipe.

1191

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Coconut Oil Or Butter, Softened, 1/2 cups Packed Brown Sugar, 1/2 cups Granulated Sugar, and more.

Yes, Sweet Potato Cupcakes With Brown Sugar Marshmallow Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Cupcakes With Brown Sugar Marshmallow Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions