Sweet Potato Cupcakes with Marshmallow Frosting

 

 

I've heard so much about baked goods made with sweet potatoes - like pie and cupcakes.  However, I've never tried them before, though I have eaten baked goods made from purple Okinawan sweet potatoes or Korean sweet potatoes.  People always say that it tastes a lot like stuff made with pumpkin.  Well, you know how much I love pumpkin, so I was sure I was going to love these cupcakes.  Plus, sweet potatoes were on sale, so it was definitely time to make them.

I' m not sure how well pureed other people get their sweet potatoes, but mine still had a lot of little chunks and bits in the mixture.  I wasn't sure how that would affect things, but decided to just go with it.  Knowing how I like things spicy, I also decided to double the amount of cinnamon in the recipe and added some ground ginger as well.

 

The cupcakes, first of all, smell amazing.  It's a sweet, spicy scent that's like pumpkin and yet not like pumpkin.  It just smells rich and golden.  As for those tiny remaining chunks of sweet potato, they melt right into the cake and you won't even know they're there anymore, except that you have a cake that is supremely moist and full of sweet potato flavor that will knock your socks off.  I never knew that sweet potato cake could be so good.  I'm a believer now.  As for the marshmallow frosting, it goes hand in hand with these cupcakes - think candied yams with lots and lots of marshmallows on top (oh yeah).  Sweet potato - you rule!   


Sweet Potato Cupcakes with Marshmallow Frosting
(adapted from How Sweet It Is)

1 1/3 c. loosely packed brown sugar
1 large egg
2 tsp. vanilla extract
1/2 c. unsalted butter, melted and cooled
6 oz. cooked, mashed sweet potato (about 3/4 cup)
1 1/4 c. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon (I doubled this to 1 tsp.)
3/4 tsp. ground ginger (I added this)
1/4 tsp. nutmeg
1/2 c. milk (I used 1/4 c. plain yogurt + 1/4 c. water)

Frosting:
1/2 c. butter, softened
1 Tbsp. vanilla extract
1 1/2 c. marshmallow fluff (7 oz. jar)
3 c. powdered sugar (I decreased this to 1 1/2 cups)

Preheat oven to 350F.  Line a cupcake pan with liners.  

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Fill each cupcake liner about 3/4 full.  Bake for 20-25 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

For the frosting:
Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes as desired.