Sweet Potato Cupcakes Recipe with Toasted Marshmallow Frosting

Ingredients

• 1.5 cups brown sugar
• 0.5 cup butter, room temperature
• 2 large eggs, room temperature
• 1 cup cooked, mashed sweet potatoes
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 cup milk, room temperature
• 0.33 cup white sugar
• 2 large egg whites
• 3 tablespoons cold water
• 0.25 teaspoon cream of tartar
• 1 pinch salt
• 0.5 cup marshmallow creme
• 1 teaspoon vanilla extract

Instructions

1. Start by gathering your ingredients. Then, preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, beat brown sugar and butter with an electric mixer until the mixture is light and fluffy. Add room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in sweet potatoes and vanilla extract until well combined.
3. In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, salt (1/2 teaspoon), nutmeg, and cloves. Gradually add half of the flour mixture to the sweet potato mixture, stirring until just combined. Then, blend in milk and the remaining flour mixture.
4. Scoop the batter evenly into the prepared cupcake pan. Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
5. Prepare the frosting: In a heatproof mixing bowl, combine white sugar, egg whites, cold water, cream of tartar, and a pinch of salt. Place the bowl over a pan of simmering water and beat with an electric mixer for 5 to 7 minutes, until the mixture is very hot to the touch and stiff peaks form. Remove from heat and beat for 1 minute more. Add marshmallow creme and vanilla extract (1 teaspoon); beat until fully combined.
6. Frost the cupcakes by filling a pastry bag with a large plain tip with the prepared frosting. Pipe mini marshmallow-shaped dots all over each cupcake. Alternatively, use a knife to generously frost the cupcakes with swoops and swirls.
7. Position an oven rack about 6 inches from the heat source and preheat the broiler. Place 3 or 4 cupcakes on a baking sheet and broil until the frosting begins to brown, checking every 20 seconds. This should take around 90 seconds total. Rotate the baking sheet as needed for even toasting. Repeat with the remaining cupcakes.

Nutrition

• Calories: 292 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sugar Content: 27 g
• Sodium Content: 347 mg
• Protein Content: 5 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g