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Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Moist, tender Sweet Potato Cupcakes with the fluffiest toasted marshmallow frosting.
Prep Time20 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Jennifer Pallian BSc, RD

Ingredients

For cupcakes:

  • 1 medium sweet potato
  • 3/4 cup packed brown sugar
  • 2/3 cup neutral vegetable oil like grapeseed or canola
  • 2 large eggs lightly beaten
  • 1 tbsp pure vanilla extract
  • 4.5 oz 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt

For frosting:

  • 2 large egg whites room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp pure vanilla extract

Instructions

  • To start, prick your sweet potato all over with a fork and cook either by roasting at 400ºF until tender (45-60 minutes) or in the microwave in 5-minute intervals until tender (about 10 minutes). When cool enough to handle, scoop out the flesh and mash with a fork.
  • Preheat oven (or reduce temperature) to 350ºF. Line a standard 12-cup muffin tin with paper liners.
  • Measure 1 cup mashed sweet potato into a medium bowl (save the rest for another purpose) then stir in brown sugar, oil, eggs and vanilla extract.
  • In a large bowl, whisk together the flour (I always weigh it), baking powder, and salt.  Add to the sweet potato mixture and stir with a wooden spoon until just combined (don't overmix). Divide batter among prepared muffin cups and bake for 18-22 minutes, rotating pan once halfway through, until tops spring back when lightly pressed in the centre or a toothpick comes out with just a few moist crumbs. Cool on wire rack.

To make frosting:

  • Bring 1" of water to a strong simmer in a small saucepan. Combine egg whites, sugar and cream of tartar in a large heat-proof bowl set over top (I use my stand mixer bowl). Make sure your bowl does not touch the water. Cook, whisking constantly, until sugar dissolves completely and/or mixture reaches 165ºF, 5-7 minutes.
  • Transfer to stand mixer and beat with whisk attachment until stiff, very glossy peaks form, 3-5 minutes. Beat in vanilla extract.
  • Frost cupcakes (unlike with other frostings, they don't have to be completely cooled) as desired, then toast with a kitchen torch.  Apparently it can be done (watching VERY carefully) under a preheated broiler for a few seconds but I have not personally tried it.  Also delicious untoasted ;)