Sweet Potato Cupcakes Recipe

Sweet Potato Cupcakes Recipe

How To Make Sweet Potato Cupcakes

Make sweet potatoes sweeter by turning them into cupcakes! These delightful treats are spiced with cinnamon and nutmeg and topped with browned marshmallows.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes

Serves:

Ingredients

  • cupsall-purpose flour
  • 1tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • ½tspcinnamon
  • ¼tspginger
  • tspnutmeg
  • ¼cupbutter,softened
  • cuplight-brown sugar,packed
  • 1egg
  • 1tspvanilla extract
  • ½cupbuttermilk
  • ¾cupsweet potato puree

For Topping:

  • 2tbsplight brown sugar,packed, divided
  • 3cupsmini marshmallows

Instructions

  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners, set aside.

  2. In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

  3. In the bowl of an electric mixer, whip together butter and brown sugar for about 3 to 4 minutes until light and slightly fluffy. Stir in egg and vanilla. Slowly add in dry ingredients alternating with buttermilk. Stir until well combine.

  4. Mix in sweet potato puree. Fill muffin cups ⅔ full (about scant ¼ cup in each). Sprinkle ½ teaspoon of brown sugar over each cupcake.

  5. Bake for 19 to 21 minutes until toothpick inserted in the center comes out clean. Cool for 5 minutes in muffin tins before removing to wire rack to cool. Cool cupcakes on wire rack for at least 5 minutes.

  6. Generously butter a cookie sheet. Spread mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together. Heat oven to broil.

  7. Place marshmallows in oven under broiler, and cook for about 30 seconds to 1 minute until they start to brown slightly. Remove from oven and using a buttered spatula scoop marshmallows over tops of cupcakes.

Recipe Notes

To puree sweet potatoes, preheat the oven to 400 degrees F. Poke 1 medium sweet potato several times, place on a baking sheet in the oven and bake for about 1 hour until soft. Allow to cool slightly, then peel and puree potato in a food processor or mash. Alternatively, use canned pureed sweet potatoes.

Nutrition

  • Calories: 175.39kcal
  • Fat: 4.43g
  • Saturated Fat: 2.63g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 1.17g
  • Polyunsaturated Fat: 0.28g
  • Carbohydrates: 31.91g
  • Fiber: 0.68g
  • Sugar: 17.41g
  • Protein: 2.55g
  • Cholesterol: 23.91mg
  • Sodium: 146.32mg
  • Calcium: 57.18mg
  • Potassium: 78.05mg
  • Iron: 0.87mg
  • Vitamin A: 98.46µg
  • Vitamin C: 0.31mg
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