I know Christmas baking is in full swing, but I forgot that I hadn’t blogged about these amazing cupcakes yet this fall. I am sure many of you are pumpkin-ed & cinnamon-ed out, but don’t get rid of those flavors just quite yet. These Sweet Potato Cupcakes with Marshmallow Frosting may not look like the prettiest cupcake on the block, but they sure are the tastiest! My sister said these are her ALL time favorite cupcake, and I would have to agree that I too LOVED the flavor combination. Everything went so well together…butter, sweet potato, brown sugar, marshmallow, etc. What is not to love? I am a huge candied yam fan for Thanksgiving. In fact I volunteer to make them every year for both families, make a couple pans worth to have in my freezer and make sure I have enough to eat for days following Thanksgiving because I just plain love them. Well, if you are not a huge sweet potato fan but are tired of traditional pumpkin recipes, give these cupcakes a try. The sweet potato flavor is very mild but helps these cupcakes be super moist, a pretty orange color and covered in this delightful frosting, they would be great all year long! If you are in a hurry and want a ‘cheater’ version of these cupcakes, look below for the Simple Sweet Potato Cupcake recipe. Enjoy and I hope you are enjoying this special time of year.
- 2 1/2 cup brown sugar
- 1 cup butter, melted
- 1 cup sour cream
- 3 eggs
- 1 Tbs. vanilla
- 2 1/4 cups pureed sweet potato, approx. 2-3 sweet potatoes
- 2 2/3 cups flour
- 2 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Caramelized nuts for topping (optional)
- 1 stick butter
- 1/2 cup brown sugar
- 1 cup mini marshmallows or marshmallow fluff
- 2-2 1/2 cups powdered sugar, enough to make it spreadable
- 2 tsp. vanilla
- 2 tsp. milk
- To make the pureed sweet potato simply boil the whole sweet potatoes, with skin on until they are soft. This will take some time but it is so easy to work with once they are soft. Remove them from the pot of water, let them rest until they are cool enough to handle. Peel off the skin, dice the softened sweet potatoes into chunks and mash together with an electric mixer. For this recipe you'll need approximately 2-3 sweet potatoes. You can freeze any extra sweet potato puree for later.
- To make the cupcake batter cream together the brown sugar and butter until fluffy. Then add the sour cream and eggs and continue to mix until combined. Add the remaining ingredients and place in cupcake pans with wrappers. Bake at 350 for 15-17 minutes, or until the center of the cupcake comes out dry when poked with a toothpick. Let cupcakes cool on an wire rack while you prepare the frosting. Melt the butter and sugar together on medium heat until the sugar dissolves, about 2-3 minutes. Then add the mini marshmallows or marshmallow fluff. Stir quickly until the marshmallow begins to soften and then pour mixture into a mixing bowl. Add to the mixing bowl the powdered sugar, vanilla and milk. Beat together with an electric mixer until smooth. Add more powdered sugar or milk until desired consistency.
Simple Sweet Potato Cupcakes
1 white or spice cake mix
1/3 c. oil
1 c. pureed sweet potato
1/2 c. water
Combine the above ingredients and bake as box indicates. Let cupcakes cool and spread with above marshmallow frosting.
If you have extra sweet potato puree, just keep it in a tupperware in your freezer for a later meal (up to one year).
How many of you know who The Piano Guys are? I must live in a box, because I just heard about them a couple weeks ago and I am in LOVE with their music. Who knew classical music could be so fun!! Well, they have a really touching and inspiring music video for Christmas if anyone would like to watch it. We watched it as a family and it helped bring the spirit of Christmas into our home. Also..if you would like a special gift from me this Christmas season, click here to learn about a gift I would love to share with you that has changed my life. May God bless each of you this wonderful time of year!