Sweet Potato Cupcakes
User Reviews
5.0
45 reviews
Excellent
Sweet Potato Cupcakes
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These Sweet Potato Cupcakes are moist, sweet, tender and downright delicious. And the Brown Sugar Marshmallow Frosting is amazing!!!!
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Ingredients
for the Cupcakes
- 1/2 cup coconut oil or butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk save the white for the frosting!
- 1/2 teaspoon vanilla extract
- 1/2 cup sweet potato cooked and pureed
- 1 1/3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk
for the Frosting
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup cold water
- 1/4 cup mini marshmallows
- 1 egg white
- 1 large pinch cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup pecans toasted and chopped, optional
Instructions
- Preheat oven to 350° F. Line a muffin tin with 12 paper liners and set aside.
- In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla extract and sweet potato. Scrape sides and whip until light and fluffy.
- In another large bowl stir flours, leavenings and spices together using a fork or whisk.
- With the mixer on low, alternate mixing in dry ingredients and the milk, into the bowl with the wet ingredients, starting and ending with dry. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
- Spoon into prepared tins and place into hot oven. Reduce temperature to 325° F and bake 18-22 minutes or until toothpick comes out clean after being inserted. Set aside to cool.
For the Frosting
- Place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat.
- In a large bowl, whip egg white and cream of tartar until stiff peaks form.
- Once the sugar dissolves in water and starts to bubble (not too violently) set a timer for 1 minute. After this, remove from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape.
- Stir in vanilla extract. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with toasted chopped pecans, if desired.
Notes
- *I cooked my fresh sweet potatoes by peeling, chopping and microwaving them in some water. After they were fork tender, I drained the water and mashed. Feel free to try canned sweet potato for this recipe.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
55g
(18%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
14mg
(5%)
Sodium
100mg
(4%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
30IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
46mg
(5%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 14mg | 5% |
| Sodium | 100mg | 4% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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