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Sweet Potato Cupcakes w/ Toasted Marshmallow Frosting

Servings: 24

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 17 oz sweet potato puree
  • 1/2 tsp vanilla extract
  • For the frosting:
  • 8 large egg whites
  • 2 cups sugar
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 350F and place 24 cupcake wrappers in trays.
  • Mix together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
  • In the bowl of an electric mixer with a paddle attachment, cream the butter and 1 1/2 cups sugar on medium-high speed until light and fluffy (about 2 minutes).
  • Next, add the sweet potatoes and vanilla extract.
  • Reduce the speed to low and slowly add the bowl of dry ingredients until just combined.
  • Using an ice cream scoop, fill each cupcake liner 3/4 full with batter.
  • Bake at 350F until toothpick comes out clean (about 18-20 minutes). Let cool completely before frosting.
  • For the frosting, combine the egg whites, 2 cups sugar, cream of tartar and 2 tsp vanilla extract in the top of a double boiler.
  • Heat to 160F, stirring frequently.
  • Pour the mixture in to an electric mixer bowl with the whisk attachment. Whisk at a low speed, gradually increasing to a high speed until stiff, glossy peaks form (about 10 minutes).
  • Frost the cupcakes, then torch or place under a broiler until toasted.