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Sweet Potato Casserole Cupcakes
Spiced Sweet Potato Cupcake with toasted pecan topping and whipped marshmallow frosting.
Servings Prep Time
24cupcakes 30minutes
Cook Time
20minutes
Servings Prep Time
24cupcakes 30minutes
Cook Time
20minutes
Ingredients
Sweet Potato Casserole Cupcakes
Pecan Topping
Whipped Marshmallow Frosting
Instructions
  1. Preheat oven to 350 degrees. Place pecans on cookie sheet and put in oven to toast while preparing batter.
  2. Peel and cut sweet potatoes into one inch cubes. Cover in pot with cold water, just enough to top sweet potatoes, and boil on high until sweet potatoes are soft. You can blend them or mash them with a fork once tender. They are so soft it really doesn’t take much to mash into a puree.
  3. If pecans are toasted, pull out of oven. Leave at 350 degrees. Line cupcake tin with 24 liners. Mix Pecan Topping ingredients in a medium bowl. They will be crumbly. Set to the side.
  4. In a separate medium mixing bowl, combine dry ingredients of flour, baking powder, baking soda, salt and the rest of the spices. Whisk together and set aside.
  5. In a large mixing bowl, beat light brown sugar and granulated sugar with the melted butter and lemon zest. Mix well. The mixture will become thick after 3-4 minutes. Add in a applesauce a 1/4 at a time. Mixing well between each addition.
  6. Add in sweet potato puree and vanilla extract until batter is creamy.
  7. Take dry ingredients and alternately add them to the mixing bowl with the milk. Add a third of the flour mix, then 1/2 of the milk, etc. The last 1/3 of the flour mix you’ll want to hand fold in with a spatula so as not to over mix the batter.
  8. Fill liners 3/4 full with batter. Spoon Pecan topping on top of each cupcake and press down slightly to really get the topping down into the cupcake. Bake 15-20 at 350 degrees. A toothpick should come out clean with maybe just a few crumbs.
Whipped Marshmallow Frosting
  1. Place egg whites, sugar and cream of tartar in a heatproof mixing bowl. Set over a saucepan with boiling water and whisk ingredients until sugar is completely dissolved.
  2. Move mixing bowl to electric mixer. Add in vanilla extract and cinnamon. Mix starting at low and gradually moving to high speed until stiff peaks form.
  3. The frosting is very sticky. Using a piping bag, pipe a dollop of Whipped Marshmallow Frosting on the top of each cupcake. Put in oven on high broiler for just a few seconds to toast marshmallow. You can also do this manually with a kitchen torch if one is available.
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