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Sweet Potato Casserole Cupcakes {Homemade Marshmallow Frosting}

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These delectable Sweet Potato Casserole Cupcakes have a spiced sweet potato cake, a brown sugar pecan topping and a generous swirl of homemade marshmallow frosting!

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

I think I’m cursed.

I see dishes and I can’t stop thinking about how to turn them into cupcakes.

Pumpkin Pecan Pie Cupcakes? Check

Caramel Apple Cupcakes? Check

Peach Crisp Cupcakes? Check, check.

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

Make it stop!

Or maybe don’t because this cupcake will give the sweet potato casserole a run for its money!

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

Moist spiced, sweet potato cake with a brown sugar pecan topping baked inside, all topped with the easiest homemade marshmallow frosting.

And then you get to torch it! Isn’t this fun!?

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

Everyone knows that the brown sugar marshmallow topping is the best part of the casserole, so I stuffed this little cupcake with a generous amount of traditional sweet potato casserole topping. Some baked down in the cupcake and some got nice and crispy on top.

My husband isn’t a fan of marshmallows. Even vanilla cinnamon scented homemade marshmallow frosting. Which means…

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

More for me!

Despite his aversion, he loved these cupcakes because all the individual tastes meld together into a harmony of sweet potato casserole flavors.

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

This frosting was delightfully easy and the hint of cinnamon paired perfectly with sweet potato cake. It holds it’s shape but will remain soft and creamy so each bite will be better than the next!

This cupcake has it all: texture, sweet and savory flavor, beauty.

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

The marshmallow frosting is impossibly smooth and creamy, a little crunch from the brown sugar pecan filling and the soft, and moist spiced sweet potato cake is a combination no one will be able to resist!

Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

My only note here is to try not to taste test all of the topping. {cough, cough Lindsey}

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Sweet Potato Casserole Cupcakes {Homemade Marshmallow Frosting}

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 16 Cupcakes

Sweet Potato Casserole Cupcakes {Homemade Marshmallow Frosting}

These delectable Sweet Potato Casserole Cupcakes have a spiced sweet potato cake, a brown sugar pecan topping and a generous swirl of homemade marshmallow frosting!

Ingredients

    For the Cupcakes:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon (slightly rounded)
  • 1/8 teaspoon freshly ground nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon kosher salt
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted*
  • 1 teaspoon lemon zest (about 1 small lemon, dark yellow parts only)
  • 4 eggs
  • 1 ½ teaspoons vanilla
  • 1 cup sweet potato puree (about 2 small potatoes. directions below)
  • 2/3 cup whole milk
    • For the Topping:
  • ½ cup dark brown sugar, packed
  • 1/3 cup flour
  • 6 tablespoons melted butter*
  • 1 cup chopped pecans, toasted
  • Dash Saigon cinnamon
  • Pinch kosher salt
    • Marshmallow Frosting instructions can be found here

Instructions

  1. Peel and cut your sweet potatoes into 1 inch cubes. It doesn’t have to be exact. Place in a small saucepot and cover with cold water. Bring to a boil over high heat, reduce to medium and continue to cook until very tender and can easily be pierced with a fork. Drain and mash with a spoon, puree with an immersion blender, or press through a ricer (my favorite because it gets out some of the strings).
  2. Preheat your oven to 350° and line 16 muffin tins with liners (I use 2 plain liners per cup).
  3. Mix all the topping ingredients together in a medium bowl and set aside.
  4. In another medium bowl whisk together flour, baking powder, soda, salt and all spices; set aside.
  5. In a large bowl, beat sugars, melted butter, and lemon zest together with a hand mixer until thickened, 3-4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla with the last egg.
  6. Add the sweet potato puree and mix on medium until smooth and creamy, about 30 seconds.
  7. Alternately add flour and milk, beginning and ending with flour. I add a third of the flour then half of the milk and repeat. Fold the last flour addition in by hand to avoid over mixing.
  8. Scoop into prepared tins, filling almost to the top of the cup. Add a generous amount of topping the top of each cupcake, pressing some down inside. Bake in preheated oven 15-20 minutes or until a toothpick inserted near the center comes out with a few clinging crumbs. Mine took 17 minutes.
  9. Remove immediately from muffin tins to cool completely on a wire rack.
    10. Assemble the Cupcakes:
  10. Once cupcakes are cool, frost with your favorite piping tip! You can spread the frosting on but it will be messy and you will probably be covered in marshmallow fluff by the time you are done.
  11. Toast the frosting with a kitchen torch or under a broiler. The frosting is delicious untoasted, so that is always an option.

Notes:

*Melting Butter: I melt my butter in the microwave in 10 second intervals on 50% power until almost all the butter has melted. At this point I remove it from the microwave and stir or swirl the bowl until all the butter has melted. I do not like when the cream separates from the butter, which will happen if you cook it too long or at too high a power (or heat on the stove).

**Toast whole Pecans on a rimmed baking sheet in a single layer for 10 minutes in a preheated 350° oven, or until you can smell them and the light parts of the pecans have turned a light golden brown. Pre-chopped pecans will toast faster!

https://americanheritagecooking.com/2014/11/sweet-potato-casserole-cupcakes-homemade-marshmallow-frosting/

‘Tis the Season for Cupcakes!

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Caramel Apple Cupcakes

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This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever, Sweet and Savoury Sundays


Comments

  4. You definitely do turn a lot of dishes into cupcakes, which I LOVE!! Your creativity never ceases to amaze me, Lindsey! And that’s definitely what makes your blog stand apart from other! 🙂 These cupcakes look incredible, and that homemade frosting is mouthwatering. Sounds like the perfect treat!
    Gayle @ Pumpkin ‘N Spice recently posted…Stuffed Pizza RollsMy Profile

    Reply

  5. Cursed??? Really???
    Well – personally, I don’t think it’s a curse to wanna turn everything into a cupcake…I mean a cupcake is THE perfect gifting option not to mention the perfect serving size 😉 And with that, let me just say I can help you get rid of ALL evidence of your supposed curse …
    BTW – these sound and look so decadent!

    Reply

  11. You need to change the name of your site to American Heritage Cupcakes! Seriously…you have the most amazing cupcake recipes ever. I don’t think I’ll ever be able to tackle another cupcake again…because I just can’t make it look as delicious as yours! And the toasting on the frosting? Ummm…seriously?? Perfection!
    David @ Spiced recently posted…Carnitas TacosMy Profile

    Reply

    • For reals right? I am quite positive that you could make just as beautiful a cupcake…I see the magic you work over there!

      Reply

    • It’s probably best you don’t know how easy they are! Because then you would want to make them all the time!

      Reply

    • I’m so glad you found me!! I have definitely deviated from my original purpose but I have tried a lot of early American recipes (or receipts if you will) – some are amazing and some are best left in the past 🙂 I have some favorites that I really want to go back and rephotograph so they can get the attention they deserve!
      I wish I had gotten such an awesome project growing up! Super fun!

      Reply

    • Haha! I would love to send you some cupcakes! If only they transported better. 🙁 I think I’m going to need to mosey on over to your Fit Friday post after all the holiday baking I did this week!

      Reply

  24. Hi…looks wonderful! I was wondering…by sweet potatoes do you mean the white sweet potatoes or the orange yams? I know different regions call them different things…just wanted to check

    Reply

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