Home · Recipes · Cupcakes & Muffins Sweet Potato Cupcakes with Cinnamon Marshmallow Topping Author: Maryanne CabreraPublished: Nov 8, 2011Updated: Nov 14, 2023 View Recipe2 ReviewsThis post may contain affiliate links. Read our disclosure policy. Moist and flavorful sweet potato cupcakes topped with toasted marshmallow meringue frosting. These stay moist days after baking! Perfect for sharing this holiday season. Pumpkin reigns supreme this time of year. Let’s take a break from pumpkin and enjoy another equally delicious autumn harvest crop. Sweet potato does wonder in baking and dessert recipes. It add moisture, richness, and nutrients. Sweet potato is a versatile tuber that can be used in sweet and savory applications. During the cooler months, these sweet potato pancakes are on weekend rotation. I try to make these sweet potato cake doughnuts at least once during the holiday season. Even our dogs get a some sweet potato action with these homemade dog treats! Tried of the usual Thanksgiving sweet potato casserole? Incorporate sweet potato into this year’s holiday table with a batch of these sweet potato cupcakes! Cupcake Ingredients All-Purpose Flour : For best results, measure your flour using a kitchen scale. Otherwise, use the stir and spoon method. Spices : These cupcakes are flavored with ground cinnamon and ground nutmeg. If you don’t like nutmeg, skip it! For the best flavor, use freshly ground nutmeg. Butter : If you want to make this dairy-free, swap your favorite baking oil in place of butter. Good options include grape seed oil, avocado oil, or refined coconut oil. Sweet Potato Puree : This recipe works best with canned sweet potato puree. Make sure the can only has one ingredient- sweet potato! I have tested it with homemade sweet potato, however, results were not consistent. Stick with the canned puree! This specific recipe was tested using canned sweet potato puree. Canned puree has a slightly different consistency and moisture content compared to homemade sweet potato puree. Variations and Substitutions The sweet potato cake batter may be baked as cupcakes or as a layer cake. There are several ways to bake this recipe: 24 standard cupcakes 12 standard cupcakes + 2 layer 6-inch round cake 4 layer 6-inch round cake 2 layer 8-inch round cake The batter is spiced with a mixture of cinnamon and nutmeg. You may swap in your choice of spices. Pumpkin pie spice mix is another great option. Instead of the cinnamon maple meringue frosting, swap in your favorite buttercream or icing. Delicious options include: maple American buttercream, brown butter buttercream, or Swiss buttercream. Step by Step Instructions Mix batter together by hand, using an electric hand mixer, or a stand mixer fitted with a paddle attachment. Batter will be smooth and thick. Use a #20 scoop to equally portion out batter into lined muffin pan. Cupcake wrapper will be barely half full. The batter will rise significantly during baking. Recipe makes 24 standard sized cupcakes. The cupcakes will bake up with a flat top, perfect for topping with frosting! Remove cupcakes from muffin pan. Cool to room temperature on wire rack. Prepare marshmallow meringue frosting. Meringue Frosting Meringue is a simple mixture of egg whites and sugar whipped to a desired consistency. This recipes features a Swiss meringue. Egg whites and sugar are heat to 160℉ and then whipped to shiny, stiff peaks (as shown in the image above). Meringue 101Helpful Tips It is much easier to separate cold eggs than room temperature eggs. Ensure no egg yolk residue is mixed into the meringue. Yolks will prevent meringue from properly whipping. Once meringue is whipped, use immediately. Otherwise, it will start to deflate. Piping Frosting Use this open star piping tip (ateco #826) with a 1/2-inch opening. Pair piping tip with an 18-inch piping bag. I recommend these disposable bags or this reusable decorating bag. There are several ways to pipe the meringue frosting: pipe a rosette, create a swirl (similar to loaded soft serve onto a cone), or pipe a giant dollop. How to Toast Meringue Frosting Pipe marshmallow meringue over cupcakes. Use a kitchen torch to brown and toast the meringue. I recommend using a handheld kitchen torch. Carefully brown meringue in a sweeping motion until the pale meringue is golden brown. Alternatively, you may set the cupcakes in the oven under broiler setting for about 20-30 seconds. Oven broilers vary. Some toast faster than others. Watch the meringue carefully to prevent the meringue and cupcake wrapper from burning! Cupcake Storage Notes For the best experience, enjoy frosted cupcake the same day it is assembled. Cool cupcakes to room temperature before topping with frosting. Unfrosted sweet potato cupcakes may be kept at room temperature in an airtight container for two days (48 hours). Frosted cupcakes may be keep at room temperature for 12 hours. Keep in an airtight container in the fridge for up to four days. Bring to room temperature before enjoying. Cupcakes will be most flavorful at room temperature. The flavors will be a bit muted when chilled. Room temp cupcakes will have a lighter texture than cold cupcakes. For even longer storage, cooled unfrosted cupcakes may be tightly covered with plastic wrap and kept frozen for up to a month. Defrost overnight in the fridge, or keep out at room temperature for a few hours. More Thanksgiving Dessert Recipes Purple Sweet Potato Pie Bars Chocolate Hazelnut Pumpkin Pie Chocolate Pots de Creme Cinnamon Buttermilk Pie Sweet Potato Cupcakes with Marshmallow Frosting Moist and flavorful sweet potato cupcakes topped with toasted meringue frosting. Enjoy these easy to make cupcakes throughout the holiday season from Halloween through New Year's!Yield: 24 cupcakes or layered 6-inch cake* Prep Time: 25 minutes minutesCook Time: 25 minutes minutesTotal Time: 50 minutes minutes Servings: 24 Print Recipe Pin Recipe Rate Recipe Ingredients2 cups all-purpose flour (260 g)2 teaspoons baking powder½ teaspoon baking soda1 ½ teaspoons ground cinnamon¼ teaspoon ground nutmeg optional ¾ teaspoon kosher salt or fine sea salt1 cup unsalted butter (226 g), softened, room temp¾ cup granulated sugar (150 g)¾ cup brown sugar (150 g), packed1 teaspoon pure vanilla extract2 large eggs room temp1-15 oz can sweet potato pureeMarshmallow Meringue Frosting2 cups granulated sugar (400 g)8 large egg whites (280 g)½ teaspoon cream of tartar1 ½ teaspoon pure vanilla extract1 teaspoon maple extract½ teaspoon cinnamon extract or 1 teaspoon ground cinnamon* Instructions Cupcakes:Preheat oven to 350℉. Line two muffins pans. Set aside.Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.In the bowl of stand mixer with a paddle attachment, cream together butter, granulated sugar, brown sugar and vanilla until smooth. Add eggs one at a time, making sure to scrape down the bowl with each addition. Add the whisked dry ingredients in three additions, alternating with the sweet potato puree in two additions. Scraping down the bowl as needed to ensure thorough mixing. Start and end with the dry mixture. Use a size 20 scoop to divide the batter among the lined cupcake pan. The cupcake tins will be about half full of batter. (The batter will rise significantly).Bake for 24-26 minutes until cupcakes have risen and toothpick inserted in center of cupcakes comes out clean. Cool in pan for 5 minutes before unmolding. Allow cupcakes to cool to room temperature on wire rack. Frosting:In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches 160℉.Return bowl to stand mixer fitted with a whisk attachment. Add in cream of tartar and vanilla. Beat at medium speed until mixture holds stiff peaks. Mixture will be pale white in color and should be shiny and glossy. Add in maple extract and cinnamon extract. Mix until just incorporated. Prepare a piping bag with a large decorator's tip. Spoon frosting into the piping bag and prepare for assembly. Notes Batter may be baked as: 24 standard cupcakes 12 standard cupcakes + 2 layer 6-inch round cake 4 layer 6-inch round cake 2 layer 8-inch round cake Storage: For the best experience, enjoy frosted cupcake the same day it is assembled. Cool cupcakes to room temperature before topping with frosting. Unfrosted sweet potato cupcakes may be kept at room temperature in an airtight container for two days (48 hours). Frosted cupcakes may be keep at room temperature for 12 hours. Keep in an airtight container in the fridge for up to four days. Bring to room temperature before enjoying. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: sweet potato cupcakes, marshmallow meringue sweet potato cupcakes, toasted meringue frosting Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.