Tuesday, October 25, 2011

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Sweet potato cupcakes

In my last post I told you that it was still warm here in the Midwest. Funny how a few weeks can change things. Fall has arrived! Its colder in the mornings and has been pretty chilly all day long. Fall is the perfect camping weather though. Michael and I have been camping the past few weekends and its so much fun to go for a walk through all the leaves that have fallen. The weather makes it more fun to snuggle up close to the fire as well.

sweet potato cupcakes 1

For this months What's Baking, Ange of The Tiny Tyrant's Kitchen challenged us to fall flavors.  She asked that we try to go outside the normal flavors of pumpkin and apple. While pumpkin is the ultimate fall flavor to me, I decided to pick another vegetable that is in season in the fall, sweet potato. I love sweet potatoes and was intrigued when I saw them used in a cupcake. The sweet potato adds a wonderful warm flavor to the cupcakes. Michael is not a fan of sweet potato, but I had him try these without telling him the secret ingredient. He really liked them but could not put his finger on the flavor. He was surprised when I told him they were sweet potato, he might have accused me of trying to poison him, but he actually ate a second one. Maybe it was the marshmallow frosting which he burned with my torch before eating! Enjoy!!

Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Printer friendly recipe
Source: Annie's Eats


For the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract

For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract


Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, 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 bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. (These cupcakes do not rise much, so fill the 24 cupcakes about 2/3 full)  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.  Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar.


  1. That frosting looks too die for. I need to try that on my next cupcake making expedition!

  2. Wowo - gorgeous, this would impress my neighbors for Halloween.

  3. This is fall in heaven-form! I'd take this over a sweet potato casserole anyday!