Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping
User Reviews
5
Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping
Description
The cupcake batter combines creamed butter and light brown sugar with eggs, vanilla, and candied sweet potatoes for a moist foundation. The flour is mixed with baking powder, baking soda, salt, and a blend of apple pie spice, ginger, cloves, and fresh orange peel, which imparts depth and warmth. Buttermilk and maple syrup contribute moisture and balanced sweetness. Chopped pecans add crunch and texture.
Batter is portioned into cupcake liners and baked until a toothpick inserted comes out clean, yielding a tender crumb. The toasted marshmallow topping is assembled just before serving by placing mini marshmallows on cooled cupcakes and lightly torching or broiling until golden and bubbly, providing a lightly crisp and caramelized finish that contrasts the soft cupcake interior.
This dessert is ideal for occasions requiring a seasonal flavor profile combining sweet potato and fall spices. The toasted marshmallow topping lends a festive touch. The recipe notes that the topping should only be added on the day of serving to maintain texture, and offers a substitution for buttermilk if unavailable.
Ingredients
For the Cupcake Batter:
- ½ cup butter at room temperature, unsalted
- 1-½ cups light brown sugar
- 2 egg at room temperature, large
- ½ tablespoon vanilla extract pure
- 1 cup sweet potatoes drained and mashed, candied, canned
- 2 cups all-purpose flour sifted, unbleached
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons apple pie spice
- ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- 2 teaspoons orange peel fresh
- ½ cup buttermilk
- ½ cup pecans chopped
- 2 tablespoons maple syrup real
For the Toasted Marshmallow Topping:
- 1 marshmallows mini, bagged
Instructions
- Preheat oven to 350 º F (177 º C). Line a 12 standard-size muffin tin with cupcake liners.
- In an electric mixer, beat the butter and brown sugar with a paddle attachment on medium speed until light and fluffy.
- Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and mashed sweet potatoes.
- In a separate medium bowl, mix together flour, baking powder, baking soda, salt, apple pie spice, ginger, cloves, and orange peel. Add half the flour mixture to the batter mixture, beating on low speed just until incorporated.
- Beat in the buttermilk and the remaining flour mixture. Stir in both the chopped pecans and maple syrup.
- Scoop batter with a standard-size ice cream scooper into prepared cupcake pan (fill to ¾ full) and bake cupcakes in preheated oven for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool on a rack.
- For the Toasted Marshmallow Topping: Create a small mound of mini marshmallows (about 7-10 marshmallows) on top of each cupcake.
- If you have a crème brûlée torch, you can use that to brown the topping instead of your oven's broiler. If you don't have a torch, preheat oven broiler and place topped marshmallow cupcakes on a baking sheet.
- Brown the marshmallows under the broiler for about 30-60 seconds or until the tops of the marshmallows are golden brown, watching carefully to prevent the marshmallows from burning.
- Remove from oven and place baking sheet on a rack to cool slightly. Use a metal spatula to transfer cupcakes to a platter. Enjoy!
Notes
- Top the cupcakes with toasted marshmallows only on the day they are served to maintain the best texture.
- Store cupcakes at room temperature before adding marshmallow topping.
- If buttermilk is not available, substitute with half a cup of whole milk mixed with 1 teaspoon of apple cider vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12standard-sized cupcakes
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 173mg | 7% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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