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Sweet Potato Cupcakes with Marshmallow Frosting – Turn one of your favorite side dishes into dessert! Moist spiced sweet potato cupcakes topped with a marshmallow frosting are a great dessert for fall!
Is it cold where you live? It has been in the single digits for highs here this week. Very unlike normal Colorado weather, and I can honestly say…I do not like it one bit! I am not made the for the cold, despite the fact that I grew up in the Mid-West. I am always cold, huddled under a blanket, lots of layers, and most likely with a hot drink in hand. I just do not like winter. Next week we are back into the 40’s, so at least this is relatively short lived. But less than a week ago we were 70 degrees, so it is quite the shock to the system.
Anyway…do you have your Thanksgiving menu planned? Do you have the most important part of it planed? You know I am talking about the dessert, right? Pumpkin or Pecan pie is the traditional dessert, but why not change it up a little this year. Or maybe even use some leftover sweet potatoes to make these cupcakes the next day!
Sweet potatoes with marshmallows is a classic holiday side, but I turned it into a dessert! How pretty would these cupcakes be on a tray for your dessert table? I am telling you, they are a must this year! And this Sweet Potato Cake is a must.
These cupcakes are super moist and full of fall flavors. Lots of cinnamon and nutmeg to give it that spice you want. They are sweet, but not over the top sweet. The frosting is made with marshmallow fluff to give it that classic flavor combination. Super easy to make too. When you are making your sweet potatoes for Thanksgiving, just bake one extra (make it a large one), and you will be ready to make these cupcakes.
Sweet Potato Cupcakes with Marshmallow Frosting
Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- 1 ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 1/3 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup canola oil
- 6 oz sweet potato, cooked and mashed
- ½ cup buttermilk
Frosting
- ½ cup butter, softened
- 7 oz marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
Instructions
- Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with liners.
- In a large bowl combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of an electric mixer beat mashed sweet potato and brown sugar together, until well blended. Add eggs, vanilla extract, canola oil, and buttermilk. With the mixer on low, slowly add the flour mixture, until just combined. Turn mixer to medium, and beat until well combined, about 30 seconds.
- Scoop batter into prepared muffin tin. Fill about 2/3rd of the way full.
- Bake for 15-20 minutes until a tester comes out clean. Remove from the oven, and cool for 5 minutes before removing cupcakes to a wire rack to cool completely.
- To prepare the frosting beat together butter and marshmallow fluff until well combined. Add powdered sugar, vanilla, and milk. Beat on high until light and fluffy. Adjust the milk as necessary to get the desired consistency.
- Once the cupcakes are completely cool, top with frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this idea! I’m not wild about sweet potato casserole with marshmallows but this I would absolutely love. Going to check out the recipe!
It’s cold here but not THAT cold. Oh my gosh!! I better stop whining. 😉