Sweet Potato Cupcakes with Toasted Marshmallow Frosting

May 13, 2023May 13, 20230 1
Delicious Sweet Potato Cupcakes with Toasted Marshmallow Frosting Recipe for Dessert
in Dessert

Prep

25 min

Cook

25 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Sweet Potato Cupcakes :
1/2 cup butter , room temperature
1 1/2 cups brown sugar
2 eggs , room temperature
1 teaspoon vanilla extract
1 cup cooked , mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk , room temperature
Marshmallow Frosting :
1/3 cup white sugar
1/4 teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
1/2 cup marshmallow creme

Nutrision Information

Servings Per Recipe
12
Calories
427
Sugar
42g
Fat
17g
Sweet Potato Cupcakes with Toasted Marshmallow Frosting are a unique twist on the classic cupcake recipe. The cupcakes are moist and lightly spiced with cinnamon, ginger, nutmeg, and cloves, making them the perfect fall dessert. The marshmallow topping is light and fluffy, creating the perfect contrast to the dense, sweet cupcakes. These cupcakes are perfect for a special occasion or holiday celebration, or as a fun dessert to enjoy with friends and family. They are sure to be a hit with anyone who loves a sweet treat.

Instructions

1.Sweet Potato Cupcakes:
2.Preheat oven to 375 degrees F.
3.Fit a muffin tin with paper liners. Use an electric mixer to beat butter and brown sugar until light and creamy.
4.Add eggs one at a time, then mix in vanilla and mashed sweet potatoes.
5.Combine all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a separate bowl.
6.Gradually add the dry ingredients to the sweet potato mixture, alternating with the milk, stirring until just mixed.
7.Pour the batter into the prepared muffin cups.
8.Bake for 20 to 25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
9.Marshmallow Frosting:
10.Combine sugar, cream of tartar, salt, egg whites, and water in a heatproof bowl.
11.Set the bowl over a double boiler and whisk until the sugar is dissolved and the mixture is thick and fluffy.
12.Remove from heat and continue to whisk for a few more minutes until the mixture is glossy.
13.Add vanilla and marshmallow creme, whisking until all ingredients are combined.
14.Let the frosting cool to room temperature.
15.Spread frosting over cupcakes.
16.Use a kitchen torch to toast the marshmallow topping until golden brown.

PROS

Sweet Potato Cupcakes with Toasted Marshmallow Frosting are a unique and creative dessert option.
The cupcakes are moist and flavorful, while the marshmallow topping is light and fluffy.
The combination of flavors creates a delicious, festive dessert that will impress your guests.

CONS

Sweet Potato Cupcakes with Toasted Marshmallow Frosting are high in calories and sugar, and the frosting requires a kitchen torch to get the perfect toasting effect which may be difficult for some home chefs.

HEALTH & BENEFITS

Sweet potatoes are high in antioxidants, fiber, and vitamins. They have been shown to support brain function, lower blood sugar levels, and improve digestion. Marshmallows, on the other hand, are not particularly healthy but can be enjoyed in moderation as part of a balanced diet.

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