Sweet Potato Cupcakes with Marshmallow Icing

I was a bit skeptical to make these…but trust me, even if you’re not crazy about sweep potato, these things are goood! I’m thinking some maple syrup could be added to these things and they’d be even more wonderful. These cupcakes are pretty light and won’t leave you with a toothache. And, they’re good for breakfast!


2 C. cake flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/2 tsp allspice

2 sticks softened butter

1 C .white sugar

1/2 C. light brown sugar

3 large eggs

2 heaping cups of mashed sweet potato (about 4 medium)

1/2 tsp vanilla extract

24 cupcake liners


4 large egg whites

1 C. sugar

1/4 tsp cream of tartar

1 tsp vanilla extract

For Cupcakes: 

1. Cook sweet potatoes (I cooked mine in the microwave for 15 minutes, poking with a fork first). Cut open lengthwise, scoop out potato and mash up in a bowl.

2. Whisk together all dry ingredients.

3. Mix softened butter until creamy, add white and brown sugars and mix until creamy again. Add in eggs one at a time, and mix. Add vanilla, mix. Add sweet potato, mix. Make sure this is all a puree with no sweet potato chunks.

4. Mix in small batches of the dry ingredients into the wet ingredients, not to over mix.

5. Put a large spoonful into each cupcake tin.

6. Bake at 350 degrees for 15-18 minutes.

For Icing:

1. Heat a double boiler (or boil water in a saucepan and use your mixing bowl as the top bowl).

2. Add egg whites, sugar, and cream of tartar into the double boiler & whisk.

3. Constantly whisking, heat the ingredients to 160 degrees (about 10-15 minutes).

4. Add vanilla, and begin mixing like crazy (best with a mixer), starting on low and moving to medium-high. This can take a while.

5. Mix until the icing makes stiff peaks.

6. Allow cupcakes to be completely cook before icing.

7. Ice!

8. Refrigerate if you won’t be eating for a while.


3 thoughts on “Sweet Potato Cupcakes with Marshmallow Icing

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