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
Scale
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
