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Sweet Potato Cupcakes with Marshmallow Frosting

Sweet potato cupcakes with marshmallow frosting pair a soft, cinnamon-spiced crumb with a fluffy marshmallow topping. Bake the sweet potato until knife-tender, mash it into the batter, and finish the cooled cupcakes with frosting you can spread or pipe.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 504
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup sweet potato mashed cooked, cooled (about 1 large sweet potato)
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.75 cup light brown sugar packed
  • 0.5 cup neutral oil
  • 2 eggs large
  • 0.33 cup buttermilk
  • 1 tsp vanilla extract
For the marshmallow frosting
  • 1 cup unsalted butter softened
  • 1 jar (7.5 oz) marshmallow creme
  • 2 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet
  • 1 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 400°F.
  2. Prick the sweet potato all over with a fork, place it on a rimmed baking sheet, and bake for 45–60 minutes, until a knife slides easily into the center.
  3. Cool the sweet potato completely.
  4. Peel and mash the sweet potato, then measure 1 cup.
  5. Reduce the oven to 350°F.
  6. Line a 12-cup muffin pan with paper liners.
  7. Whisk the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg in a medium bowl.
  8. Whisk the packed light brown sugar and neutral oil in a large bowl.
  9. Whisk in the eggs one at a time.
  10. Mix in the mashed sweet potato, buttermilk, and vanilla extract.
  11. Add the flour mixture to the sweet potato mixture and stir just until no dry streaks remain.
  12. Divide the batter among the liners.
  13. Bake for 20–24 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  14. Cool the cupcakes in the pan for 5 minutes.
  15. Transfer the cupcakes to a rack to cool completely.
Make the marshmallow frosting
  1. Beat the softened unsalted butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Beat in the marshmallow creme.
  3. Add the confectioners’ sugar gradually and beat until fluffy.
  4. Beat in the vanilla extract and kosher salt.
  5. Spread or pipe the frosting onto the completely cooled cupcakes.

Notes

For a smooth batter, make sure the mashed sweet potato is completely cooled before mixing it in. Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free adaptation, use plant-based butter and unsweetened non-dairy milk with a little vinegar in place of the buttermilk.