Irresistible Sweet Potato Cupcakes with Fluffy Marshmallow Frosting: Your Ultimate Fall Dessert
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!
As the crisp autumn air settles in and temperatures begin to drop, there’s nothing quite as comforting as a warm, spiced treat. Here in Colorado, we’ve recently experienced a dramatic shift, with temperatures plunging from a mild 70 degrees to the single digits in less than a week. This kind of weather makes me want to bundle up with a cozy blanket, a hot drink, and most importantly, something delicious baking in the oven. While I may not be a fan of the cold, I am absolutely a fan of the comforting flavors that come with the season. And what could be more comforting than transforming a beloved holiday side dish into a decadent dessert?
The Perfect Thanksgiving & Fall Dessert: Sweet Potato Cupcakes
With Thanksgiving just around the corner, many of us are finalizing our holiday menus. While traditional desserts like pumpkin pie and pecan pie always hold a special place, why not introduce something fresh and exciting this year? Or, if you’re looking for a delightful way to utilize any leftover sweet potatoes from your holiday feast, these Sweet Potato Cupcakes with Marshmallow Frosting are an absolute game-changer. They take the familiar, comforting flavors of sweet potato casserole and elevate them into an elegant, individual dessert that’s perfect for any fall gathering or holiday spread.
The combination of sweet potatoes and marshmallows is a time-honored classic, traditionally enjoyed as a savory-sweet side dish. But imagine that delightful pairing reimagined as a moist, perfectly spiced cupcake, crowned with a light and airy marshmallow frosting. These aren’t just any cupcakes; they’re a celebration of fall flavors, a testament to creative baking, and a guaranteed showstopper on your dessert table. Their beautiful presentation and irresistible taste make them a must-try recipe this year, offering a wonderful alternative or addition to your usual holiday fare. If you’re a fan of rich, earthy sweet potato desserts, you might also love a classic Southern Sweet Potato Cake.
The Magic of Moist Sweet Potato Cupcakes
What makes these sweet potato cupcakes so extraordinary? It starts with the base. They are incredibly moist, thanks to the natural sweetness and moisture provided by the cooked and mashed sweet potatoes. Each bite is infused with the warm, inviting spices of autumn – generous amounts of cinnamon and nutmeg are the stars, creating that quintessential fall flavor profile we all crave. You’ll find them perfectly sweet, but never overly so, striking an ideal balance that allows the natural flavors of the sweet potato and spices to shine through. The addition of buttermilk also contributes to their tender crumb and subtle tang, which beautifully complements the sweetness of the potatoes.
Preparing these cupcakes is surprisingly straightforward. To make your life easier during the busy holiday season, simply bake an extra large sweet potato when you’re preparing your other Thanksgiving dishes. This clever trick ensures you’ll have perfectly cooked and mashed sweet potato ready to go, making the cupcake creation process a breeze. This recipe is designed for ease and enjoyment, transforming a simple ingredient into a gourmet-level dessert with minimal fuss.
Heavenly Marshmallow Frosting: The Perfect Topping
No sweet potato cupcake would be complete without its signature topping, and our marshmallow frosting is nothing short of heavenly. This frosting is not just any topping; it’s made with fluffy marshmallow goodness, delivering that iconic sweet potato and marshmallow flavor combination that everyone adores. The texture is light, airy, and wonderfully gooey, providing a delightful contrast to the dense, moist cupcake beneath. It’s incredibly easy to prepare, coming together quickly with just a few ingredients.
The key to a perfect marshmallow frosting is using quality marshmallow fluff and beating it with softened butter until it’s wonderfully smooth and creamy. Powdered sugar and a touch of vanilla extract add sweetness and depth, while a splash of milk helps achieve the ideal consistency – think clouds of sweet, sticky deliciousness. This frosting isn’t just a garnish; it’s an integral part of the experience, completing the transformation of a side dish into a truly unforgettable dessert. It’s the crowning glory that makes these sweet potato cupcakes truly stand out.
Tips for Baking the Best Sweet Potato Cupcakes
Achieving bakery-quality sweet potato cupcakes at home is easier than you think with a few simple tips:
- Perfectly Cooked Sweet Potatoes: For the best texture, roast or bake your sweet potatoes until they are very tender. This makes them easy to mash smoothly, ensuring no lumpy bits in your batter. You can even do this a day in advance!
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. This helps them incorporate more evenly into the batter, leading to a smoother mixture and a more consistent, tender crumb in your finished cupcakes.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour, resulting in tough cupcakes. A few lumps are perfectly fine!
- Fill Cupcake Liners Properly: Aim to fill your cupcake liners about two-thirds full. This allows enough room for the cupcakes to rise beautifully without overflowing, creating that classic domed top perfect for frosting.
- Cool Completely: It’s crucial to let the cupcakes cool entirely on a wire rack before applying the marshmallow frosting. If they’re even slightly warm, the frosting will melt and slide off, compromising both appearance and texture.
Serving Suggestions & Variations
These sweet potato cupcakes are delicious as is, but you can also customize them to suit your taste:
- Toasted Marshmallows: For an extra special touch, you can lightly toast the marshmallow frosting with a kitchen torch just before serving. This adds a beautiful golden-brown finish and a hint of smoky flavor.
- Nutty Crunch: Sprinkle a few chopped toasted pecans or walnuts over the frosting for added texture and a complementary nutty flavor.
- Extra Spices: If you love a bolder spice profile, consider adding a pinch of ground ginger or allspice to the cupcake batter.
- Holiday Presentation: Arrange these delightful cupcakes on a festive platter. They are sure to be a conversation starter and a visual treat at any holiday gathering, from Thanksgiving dinner to Christmas parties or even a cozy fall brunch.
Whether you’re looking to impress your guests, use up some seasonal ingredients, or simply treat yourself to a comforting fall dessert, these sweet potato cupcakes with marshmallow frosting are an impeccable choice. They embody the warmth and spirit of the autumn season in every delicious bite.
Sweet Potato Cupcakes with Marshmallow Frosting
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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
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Preheat oven to 350 degrees F (175 C). Prepare a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
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In the bowl of an electric mixer (or using a hand mixer), beat the mashed sweet potato and light brown sugar together until the mixture is well blended and creamy. Add the eggs, vanilla extract, and canola oil, beating until thoroughly combined. With the mixer on low speed, slowly add the reserved flour mixture, mixing just until combined. Be careful not to overmix. Turn the mixer to medium speed and beat for about 30 seconds to ensure everything is fully incorporated.
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Scoop the cupcake batter into the prepared muffin tin, filling each liner approximately two-thirds of the way full.
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Bake for 15-20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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To prepare the marshmallow frosting: In a clean bowl of an electric mixer, beat together the softened butter and marshmallow fluff until they are well combined and fluffy. Gradually add the powdered sugar, vanilla extract, and milk. Beat on high speed until the frosting is light, airy, and truly fluffy. Adjust the amount of milk as necessary, adding a teaspoon at a time, to achieve your desired frosting consistency.
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Once the cupcakes are completely cool, pipe or spread a generous amount of marshmallow frosting on top of each cupcake. Serve immediately or store in an airtight container at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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