Description

These sweet potato cupcakes are packed with irresistible flavor and are incredibly easy to make. With the delightful blend of spices and topped with toasted marshmallows, they make for a perfect homemade treat for any occasion.

Ingredients

Scale

1 cup unsalted butter browned
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup vegetable or canola oil
2 large eggs room temperature
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup sweet potato puree 1 medium sweet potato
marshmallow fluff
mini marshmallows

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Instructions

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
Melt the butter in a small saucepan over medium heat, whisking often until it turns golden brown with a nutty aroma. Allow it to cool slightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large mixing bowl, mix the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree until smooth.
Fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing.
Divide the batter among the cupcake liners, filling each about ¾ full. Bake for 22–25 minutes or until a toothpick inserted comes out clean. Let cool completely.
After cooling, add a spoonful of marshmallow fluff on each cupcake and top with mini marshmallows in a single layer to hold them in place.
Using a butane torch, gently toast the marshmallows until golden brown to resemble a sweet potato casserole topping.
Serve and enjoy!

Notes

For best flavor, ensure sweet potato puree is smooth and free of lumps.
You can substitute any other favorite frosting or cream topping if marshmallow fluff isn’t available.
Make sure to cool the cupcakes completely before adding marshmallow toppings to avoid melting.

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 15g
Sodium: 170mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg