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*
Servings: 24
Ingredients
- 2 cups all-purpose flour (260 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ¾ teaspoon kosher salt or fine sea salt
- 1 cup unsalted butter (226 g), softened, room temp
- ¾ cup granulated sugar (150 g)
- ¾ cup brown sugar (150 g), packed
- 1 teaspoon pure vanilla extract
- 2 large eggs room temp
- 1-15 oz can sweet potato puree
Marshmallow Meringue Frosting
- 2 cups granulated sugar (400 g)
- 8 large egg whites (280 g)
- ½ teaspoon cream of tartar
- 1 ½ teaspoon pure vanilla extract
- 1 teaspoon maple extract
- ½ 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
- 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.