I’ve got another delicious dessert to share with you. I found this recipe when I was browsing for a sweet potato dish to bring to my family’s Thanksgiving dinner. I’ve never even heard of a cupcake or even a muffin that had sweet potatoes as the main ingredient. I had to see if they tasted as good as the looked. The recipe I found comes from Annie’s Eats, but I tweaked it a little to suit my tastes. I didn’t use the marshmallow crème recipe from this source, instead I used one I found from All Recipes and I tweaked that one, too. I made my first batch last night and loved them. The only drag is that I found this recipe to take a little longer to make than your average cupcake recipe…but I guess that’s why it tastes so dang good.
- Sweet Potato Cupcakes:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- 16 Tbsp. (2 sticks) unsalted butter, softened
- 1¾ cups lightly packed brown sugar
- 3 large eggs
- 2 heaping cups mashed sweet potatoes
- 7 Tbsp. maple syrup
- 1 tsp. vanilla extract
- Marshmallow Frosting:
- ½ cup white sugar
- ¼ tsp. cream of tartar
- 1 pinch salt
- 2 egg whites
- 3 Tbsp. cold water
- 1 tsp. vanilla extract
- ¾ cup marshmallow creme
- Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
- In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Stir with a fork or whisk together and set aside.
- In a large bowl, use an electric mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Mix in the cooled sweet potatoes, maple syrup and vanilla extract, beating just until combined.
- Reduce the mixer speed to low and mix in the dry ingredients a little at a time, just until incorporated.
- Divide the batter evenly between the prepared cupcake liners.
- Bake for about 18 minutes, rotating the pan halfway through until a toothpick is inserted in the center of a cupcake and comes out clean.
- Let the cupcakes cool in the pan for about 10 minutes before removing to continue cooling completely on wire rack before frosting.
- Marshmallow Creme:
- Combine the white sugar, cream of tartar, pinch of salt, egg whites and cold water in a heatproof mixing bowl.
- Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5-7 minutes.
- Remove the bowl from the heat and beat 1 minute more.
- Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
- To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
- Sprinkle the finished tops with chopped pecans (or nut of choice) and very little brown sugar.
Okay, so before doing anything else…rinse off your potatoes, stick em on a baking dish, and…
I found that after an hour of baking (and maybe 10-15 minutes of cooling), the peel just…peeled right off using only my fingers. But while the potatoes are baking, get started on the following…
I was able to divide the batter into 24 cupcake liners.
Sorry, no pics of the frosting. The recipe is pretty straight forward, though.
I didn’t use a pastry bag to frost the cupcakes, just a butter knife, although a bag is a fancy option if you have the supplies. Wait until the cupcakes are completely cool before you frost, otherwise you’ll have a big, sticky, melted mess on your hands. Also, you can use any topping that you like to add an extra crunch or flavor. I chose pecans and a bit of brown sugar. I wanted them to resemble sweet potatoes on Thanksgiving just a little bit more. They came out flavorful and moist and I’ll definitely be baking these bad boys again when the craving calls. Hope you enjoy them, too!
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