Q1: What is the best way to cook a sweet potato to get a smooth purée for baking?

The absolute best method, as directed in this recipe, is to roast the sweet potato whole in its skin until it is very tender. This concentrates its natural sweetness and flavor and results in a less watery purée than boiling it. Once it is roasted, the flesh will be very soft and easy to mash or process into a perfectly smooth consistency.

Q2: Can I use canned sweet potato purée to save time?

Yes, in a pinch, you can substitute the freshly made purée with 1 cup of canned, 100% pure sweet potato purée . Be sure not to buy the pre-sweetened "sweet potato pie mix." The flavor of the cupcakes will be slightly less intense than when using a freshly roasted sweet potato.

Q3: What is the best way to toast the marshmallows without a broiler?

If you don't have a broiler or are not comfortable using it, a small, handheld kitchen torch is the perfect tool! It gives you a huge amount of control and allows you to toast each marshmallow to a perfect, beautiful golden brown.

Q4: How do I store these cupcakes after the marshmallows have been toasted?

The toasted marshmallow topping will be at its best texture on the day it is made. Leftovers can be stored in a single layer in an airtight container at room temperature. The marshmallow will soften and become a bit stickier as it sits, but it will still be delicious.

Q5: Can I make the batter ahead of time?

It is best to bake the cupcake batter shortly after it has been mixed. The baking powder and baking soda will begin to react as soon as they are mixed with the wet ingredients, and if you let the batter sit for too long, your cupcakes may not rise as well and could be dense.

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.

Author: Grace
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 3 hours 10 minutes (includes cooling times)
Yield: 24-36 mini cupcakes 1x
Category: Dessert
Method: Baking, Broiling
Cuisine: American

Ingredients

Scale

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

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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.

Nutrition

Serving Size: 1 mini cupcake
Calories: 100-130
Sugar: 12-16 g
Sodium: 80-110 mg
Fat: 4-6 g
Saturated Fat: 2-4 g
Trans Fat: 0 g
Carbohydrates: 15-20 g
Fiber: <1 g
Protein: 1-2 g
Cholesterol: 20-30 mg

Find it online: https://www.eatswithsoul.com/marshmallow-mini-cupcakes/