Sweet Potato Cupcakes With Toasted Marshmallow

Name: Sweet Potato Cupcakes With Toasted Marshmallow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs room temperature; 1/2 cup granulated sugar; 1/4 cup light brown sugar packed; 1/2 cup vegetable oil; 1 cup sweet potato mashed roasted; 1 cup flour sifted all-purpose; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon salt; 3 egg whites room temperature; 3 tablespoons light corn syrup; 3/4 cup granulated sugar; 1 teaspoon vanilla extract

Servings: persons

2 large eggs room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1/2 cup vegetable oil
1 cup sweet potato mashed roasted
1 cup flour sifted all-purpose
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
3 egg whites room temperature
3 tablespoons light corn syrup
3/4 cup granulated sugar
1 teaspoon vanilla extract

1
Preheat your oven to 350 degrees and add 12 cupcake liners to a muffin pan.
2
In your KitchenAid(R) Stand Mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.
3
Next, pour in oil and mashed sweet potato and mix until incorporated. Scrape sides of bowl as needed. Turn your KitchenAid(R) Stand Mixer to the slowest speed and carefully add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined. Using an ice cream scooper, scoop cake batter into each cupcake liner filling only 2/3 of the way.
4
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
5
Allow the cupcakes to cool for 10 minutes then remove from the pan and place them on a cooling rack to cool completely.
6
For Marshmallow Topping
7
Turn your oven to high broil.
8
Using a double boiler method, whisk together egg whites, corn syrup, and sugar in a separate heat safe bowl over a pot of boiling water. Continue whisking over the heat for about 2 to 3 minutes until the sugar is completely dissolved. Then remove the pot from heat and add the vanilla extract.
9
Add mixture to your Stand Mixer and beat for 5 to 8 minutes on high speed or until stiff peaks form. Pipe or spread each cooled cupcake with topping then place cupcakes on a baking sheet in the oven to broil the tops. Watch the cupcakes to make sure they do not burn. Once the topping is slightly browned, remove and serve.

913

kcal

Calories

Fat

115

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 2 large eggs room temperature, 1/2 cup granulated sugar, 1/4 cup light brown sugar packed, 1/2 cup vegetable oil, and more.

Yes, Sweet Potato Cupcakes With Toasted Marshmallow 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!