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–+ servings
Sweet Potato Cupcakes

Sweet Potato Cupcakes with Fluffy Marshmallow Frosting

Sweet Potato Cupcakes combine comforting flavors and holiday cheer, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Sweet Potato Puree canned varieties work great
  • 1/2 cup Water or Milk of Choice plant-based milk for vegan
  • 1 teaspoon Vanilla Extract pure vanilla recommended
  • 1 tablespoon Vinegar apple cider vinegar is ideal
  • 1/4 cup Oil can be replaced with extra sweet potato puree
  • 1 cup Flour gluten-free all-purpose flour if needed
  • 3/4 cup Sugar coconut sugar is a healthier alternative
  • 1 teaspoon Cinnamon adds warmth and spice
  • 1/4 teaspoon Salt just a pinch enhances flavor
  • 1 teaspoon Baking Soda essential for leavening
  • 1 teaspoon Baking Powder helps achieve fluffy texture
  • 1/2 teaspoon Ground Ginger (optional) for a zesty kick
For the Frosting
  • 1/2 cup Butter use vegan butter for dairy-free
  • 2 cups Powdered Sugar sifted for a smooth consistency
  • 1 teaspoon Vanilla Extract boosts flavor for the frosting
  • 1/2 teaspoon Marshmallow Extract for delightful flavor

Equipment

  • oven
  • Cupcake Tin
  • Mixing bowl
  • Whisk
  • Spoon or Scoop
  • Cooling Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with colorful cupcake liners.
  2. In a large mixing bowl, whisk together sweet potato puree, water/milk, vanilla extract, vinegar, and oil until smooth. Let it sit for 10 minutes.
  3. Sift or mix flour, sugar, cinnamon, salt, baking soda, and baking powder into the wet mixture. Stir gently until just combined.
  4. Fill the lined cupcake tins about two-thirds full with batter.
  5. Bake in the preheated oven for 18 minutes, or until a toothpick comes out clean.
  6. Cool on a wire rack for about 10-15 minutes before frosting.
  7. Whip together butter, powdered sugar, vanilla extract, and marshmallow extract until thick and fluffy.
  8. Frost the cooled cupcakes using a spatula or piping bag.
  9. Serve and enjoy your Sweet Potato Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 12000IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Allow the cupcakes to cool completely before frosting. Consider refrigerating overnight for enhanced flavor.

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