The Best Adorable Sweet Potato-Marshmallow Mini Cupcakes
A mini cupcake recipe inspired by the classic Thanksgiving sweet potato casserole. The base is a moist sweet potato spice cake, made with a homemade puree from roasted sweet potatoes and flavored with cinnamon and ginger. While the cupcakes are still warm, they are topped with a halved marshmallow. Just before serving, the cupcakes are placed under a broiler to toast the marshmallow topping until it’s golden and gooey.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 3 hours 10 minutes (includes cooling times)
- Yield: 24-36 mini cupcakes
- Category: Dessert
- Method: Baking, Broiling
- Cuisine: American
Ingredients
- 2 medium sweet potatoes (about 12 ounces)
- Cooking spray
- 18 marshmallows
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- Pinch of cayenne pepper
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Make the Sweet Potato Puree: Preheat the oven to 350°F. Prick the sweet potatoes with a fork, place them on a baking sheet, and roast for about 1 hour until very tender. Let them cool, then peel and puree the flesh in a food processor until smooth. You will need 1 cup of the puree.
- Make the Cupcakes: Line mini muffin tins with paper liners and coat them with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, salt, and cayenne.
- In another large bowl, beat the butter and both sugars with an electric mixer until light and creamy. Beat in the 1 cup of sweet potato puree. Beat in the eggs one at a time, followed by the vanilla.
- On low speed, beat in the flour mixture in three additions until just incorporated.
- Divide the batter evenly among the prepared mini muffin cups.
- Bake for 18 to 20 minutes, until the tops spring back when pressed. Let the cupcakes cool in the tins for a few minutes.
- Top the Cupcakes: While the cupcakes are still warm, top each one with a marshmallow half, cut-side down. Let the cupcakes cool completely.
- When ready to serve, preheat the broiler. Place the cupcakes on an unlined baking sheet and broil, watching closely, until the marshmallows are toasted and golden.
Notes
- The recipe starts by making a fresh sweet potato puree from roasted sweet potatoes, which provides a deep, sweet flavor.
- The marshmallow topping is added after the cupcakes are baked and is toasted under the broiler just before serving for a gooey, s’mores-like effect.
- The finished, untoasted cupcakes can be stored a day ahead in an airtight container at room temperature.
Find it online: https://www.eatswithsoul.com/marshmallow-mini-cupcakes/