Sweet Potato Cupcakes with Toasted Marshmallow Frosting Recipe
Introduction
These sweet potato cupcakes are a delightful twist on a classic dessert, featuring warm spices and rich browned butter for extra depth of flavor. Topped with toasted marshmallow fluff, they capture the cozy essence of a sweet potato casserole in cupcake form.
Ingredients
- 1 cup unsalted butter (browned)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable or canola oil
- 2 large eggs (room temperature)
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree (from 1 medium sweet potato)
- Marshmallow fluff
- Mini marshmallows
Instructions
- Step 1: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Step 2: In a small saucepan, melt the butter over medium heat, whisking often until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Step 4: In a large bowl, whisk the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree until smooth and well combined.
- Step 5: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Step 6: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Step 7: Once cooled, spoon a dollop of marshmallow fluff on top of each cupcake. Then arrange a single layer of mini marshmallows over the fluff to keep them in place.
- Step 8: Use a butane torch to gently toast the marshmallows until golden brown, creating a topping reminiscent of sweet potato casserole.
- Step 9: Serve immediately and enjoy your sweet potato cupcakes with toasted marshmallow topping!
Tips & Variations
- To make your own sweet potato puree, roast or boil a medium sweet potato until tender, then mash until smooth.
- If you don’t have a butane torch, you can place the cupcakes under a broiler for 1-2 minutes—watch closely to prevent burning.
- For extra flavor, try adding ¼ cup chopped pecans to the batter or on top before baking.
- Use apricot preserves instead of marshmallow fluff for a fruity variation.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. Because of the marshmallow topping, refrigeration may cause it to become sticky. To reheat, warm gently in a microwave for 10-15 seconds, but avoid heating the marshmallow topping excessively to prevent melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes in advance and store them without the marshmallow topping. Add and toast the marshmallows just before serving for the best texture and appearance.
What can I use instead of browned butter?
If you don’t want to brown the butter, you can use melted unsalted butter at room temperature, but browning it adds a richer, nutty flavor that enhances the cupcakes.
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Sweet Potato Cupcakes with Toasted Marshmallow Frosting Recipe
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Sweet Potato Cupcakes are a delightful fall-inspired treat with warm spices, rich browned butter, and a marshmallow fluff topping toasted to perfection. Perfect for cozy gatherings or holiday desserts, they combine the moist sweetness of sweet potato puree with a soft, spiced cupcake base and gooey toasted marshmallows on top for a nostalgic twist.
Ingredients
Cupcake Batter
- 1 cup unsalted butter (browned)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable or canola oil
- 2 large eggs (room temperature)
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree (from 1 medium sweet potato)
Topping
- Marshmallow Fluff
- Mini marshmallows
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to get ready for baking.
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter, whisking frequently until it turns golden brown with a nutty aroma. Remove from heat and allow it to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the browned butter, vegetable oil, eggs, light brown sugar, vanilla extract, and sweet potato puree until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients just until combined to avoid overmixing and maintain a tender crumb.
- Fill Cupcake Liners and Bake: Evenly distribute the batter among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 22–25 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Add Marshmallow Topping: Once the cupcakes are fully cooled, spread a spoonful of marshmallow fluff on top of each one. Then place mini marshmallows in a single layer over the fluff to keep them in place.
- Toast Marshmallows: Using a butane torch, carefully toast the marshmallows until they turn a golden brown, creating a caramelized, crispy topping reminiscent of sweet potato casserole.
- Serve and Enjoy: Serve these delicious, festive cupcakes immediately and enjoy the combination of moist spice cake and toasted marshmallow sweetness.
Notes
- Browning the butter adds a deep, nutty flavor that enhances the cupcakes—don’t skip this step.
- Make sure the sweet potato puree is smooth to ensure an even texture in the batter.
- If you don’t have a butane torch, you can briefly broil the cupcakes in the oven, watching closely to avoid burning.
- Allow cupcakes to cool completely before adding marshmallow topping to prevent it from melting off.
- These cupcakes can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato cupcakes, fall desserts, spiced cupcakes, browned butter cupcakes, marshmallow topping, holiday treats
