Sweet Potato Cupcakes with Marshmallow Frosting

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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!

Prep Time30

Cook Time20

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

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.

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