Sweet Potato Cupcakes

My name is Toni, and I’m addicted to Sweet Potatoes. There I said it. I’m currently madly in love with sweet potatoes. But it’s November…and that’s totally allowed right? However, this little fling started way back in August…before we were all prepping Turkey day sides and dreaming of pumpkin pie. Back in August I went to visit the hubs in school across the country and on one of our outings I somehow ended up ordering sweet potato fries, totally not my “norm”. Well when I received them, I was totally giddy to find out they came with a marshmallow dipping sauce…hello, love! Ever since then I’ve been playing with different sweet potato sides at mealtime – and now my kids are hooked. Eventually one day it dawned on me – why had I not made these into cupcakes!!!

Cupcakes from a potato? Check. These cupcakes are delish! If your a fan of sweet potato pie, casserole, or even fries with dipping sauce…you are going to love these! As a matter of fact, both the hubs and I decided they were even better than pumpkin. (whew – I really didn’t want to chose between him or the sweet potatoes) The cupcake is so moist and sweet with a hint of spice. The marshmallow topping is the perfect compliment. I contemplated added chopped pecans and a brown sugar/butter syrup but decided to keep them simple in the end. But I still think it would make a great addition if you want a little more.

Here’s what your going to need:

Sweet Potato Cupcake
1 Cup Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Cinnamon
1/2 Tsp. Salt
1/4 Tsp Nutmeg
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup (1 stick) Unsalted Butter Melted And Cooled
2 Large Eggs
1 Cup Sweet Potato Puree

Marshmallow Frosting
4 Large Egg Whites
1 Cup Granulated Sugar
1/4 Tsp. Cream Of Tartar
1 Tsp. Vanilla

Makes approx. 18 cupcakes.

Step 1: Preheat oven to 350 degrees, prepare cupcake liners and set aside. In a medium mixing bowl combined flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Set aside.

Step 2: In a large mixing bowl stir together granulated sugar, brown sugar, butter, and eggs. Once combined well, slowly mix in flour mixture.

Step 3: Stir in sweet potato puree until completely combined.

Step 4: Spoon 3 TBS of batter into each cupcake liner and bake at 350 for 16 minutes.

Step 5: While your cupcakes are cooling begin your frosting by adding some water to a pan on the stove and letting it simmer. Place egg whites, granulated sugar, and cream of tartar in the metal mixing bowl of an electric mixer, then set over simmering pan. Stir constantly until the egg whites are “warm” to the touch and the sugar has dissolved.

Step 6: Place mixing bowl in electric mixer and set timer to 7 minutes. Using your whisk attachment begin whipping egg whites on low. Slowly increase your mixer speed to high over the seven minutes or until stiff marshmallow peaks have formed. Add in vanilla and beat just long enough to combine.

Step 7: Immediately place marshmallow frosting in a piping bag and pipe on to cooled cupcakes.

Step 8: (Optional) Toast marshmallow frosting using a kitchen torch OR by placing all cupcakes on a cookie sheet and back in the oven (at about 200) for a few moments. Wouldn’t you know my kitchen torch was out of fuel! So I decided to stick them back in the oven for just a few movements and it gave them just a bit of the “toasted” effect.

Normally I contain my sweet potato addiction to my “cheat day Saturdays” but I made a big mistake this time, I made them in the middle of the week. And while I’m coming clean today I might as well admit….I think I ate half my weight in sweet potato marshmallowy goodness. OK not that much, but close. ;)