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
Servings: 12 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
- 2 large egg whites room temperature
- 1/2 cup granulated sugar
- 1/2 tsp cream of tartar
- 1/2 tsp pure vanilla extract
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 ;)