Outrageously Tasty Sweet Potato Cupcakes. Okay, how cool is this for Thanksgiving? I’m so going to bake these again. The only big change I noticed is that I wanted to bake fresh sweet potatoes for the recipe, and there’s lots of evaporation. You’ll need two HUGE sweet potatoes to have enough. Canned sweet potato puree works just as well.
(image credit: Kimberly Vardeman)
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
For the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract
For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
Preheat the oven to 350° F. Get your kids to line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon- mix together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, it takes about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until smooth.
Pour the batter into cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F. (Editor’s note: I finally splurged and picked up an instant-read thermometer because I’m tired of baking my face off waiting for the other ones to reach temperature.) Transfer the mixture to the bowl of an electric mixer- use the whisk attachment if you have one. Whisk starting at low speed and gradually increasing speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes with the mixture. Brown with a kitchen torch- if you have one, you’re so much cooler than me! I’ve also used a brown sugar cream cheese topping.
If you try this, let me know what you think! Send me a picture!