Sweet Potato Cupcakes Topped with Marshmallows

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Sweet potato cupcakes are a perfect fall treat! Top them with mini marshmallows to recreate the flavor of a sweet potato casserole.

A group of sweet potato muffins

Sweet potato is one of those amazing foods that is both healthy and delicious. While pumpkin desserts like my pumpkin cupcakes are all the rage in the fall, I’m a sucker for sweet potato! I make a variation of these sweet potato cupcakes every single year. The marshmallow-topped version is always the most popular with both kids and adults. 

The cupcakes are moist, loaded with spices, and sweetened with a mix of sugar and maple syrup. I included them in my list of favorite fall cupcakes and I put them up there among my best cupcakes for Thanksgiving.

Eating sweet potato muffinsThey also freeze really well (before you put the marshmallows on) and you can pop them out to enjoy for snack time any day!

What Are the Ingredients in Sweet Potato Cupcakes?

can of sweet potato puree

Sweet potato cupcakes use basic cupcakes ingredients like flour, salt, baking soda, and oil, but also have a few special ingredients:

  • Canned sweet potato pureeCanned sweet potato puree should be easy to find in most grocery stores. If you have your own homemade sweet potato puree in the house or leftover mashed sweet potatoes, you can also use those. If your mashed sweet potatoes have already been sweetened, you’ll want to reduce the amount of sugar in the recipe.
  • Nutmeg and cinnamon – I put a full tablespoon of cinnamon and two teaspoons of nutmeg into the cupcake batter. This gives the cupcakes a nice spiced flavor. If you like other spices, you can add them as well. Try adding ginger, allspice, or cloves.
  • Maple syrup – The maple flavor goes really well with the sweet potato. I recommend using pure maple syrup, but if you only have maple-flavored syrup in the house, that will work as well.

How to Make Sweet Potato Cupcakes

Start by whisking together the flour, cinnamon, nutmeg, baking soda, and salt. Set that aside.

In another bowl, beat the sugar, sweet potato puree and eggs until smooth.

adding eggs to sweet potato muffins

Add in the oil, maple syrup, and vanilla and mix until smooth. 

Slowly, add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix as it will make the cupcakes gummy.

Fill liners 3/4 full. The easiest way to fill liners is to use an ice cream scoop.

Stef and Myles filling cupcake liners

Bake at 350 F for 20 minutes or until a toothpick comes out clean.

How to Attach Marshmallows to the Tops of the Cupcakes

If you just place mini marshmallows on top of the cupcakes, they will, of course, fall off. I experimented with different ways of attaching the marshmallows and finally settled on using something sticky and edible. I found that corn syrup works best, but you can also try using honey (it doesn’t work quite as well) or, if you want to use frosting, you can pipe frosting onto the cupcakes and set the marshmallows in the frosting.

To use the corn syrup, brush the top of each cupcake with a little bit of corn syrup using a pastry brush. Then, stick the marshmallows to the corn syrup. 

Topping muffins with marshmallows

Place the cupcakes under the broiler for about three minutes or until the marshmallows are lightly browned. They go from browned to burnt very quickly. It helps to keep the oven door open during broiling so you can watch them very closely.

While the marshmallows are still hot, gently push together any that may have moved during broiling.

Tip: Decorate a test cupcake before doing the whole batch so that you can get the hang of decorating them.

Sweet potato muffins

Variations

As I mentioned at the beginning of this post, I’ve made these cupcakes a bunch of different ways.

One of my favorite options is to top them with crumbs instead of marshmallows. You can make the crumb topping just like I do in my peach muffins.

Adding crumbs to peach muffins

Another variation is to add 1/2 cup of candied pecans to the recipe. I love the crunch from the nuts! You can buy your own or make homemade candied pecans.

You can also top the cupcakes with brown sugar icing. The brown sugar flavor combined with the sweet potato is a big win!

Sweet potato muffins with brown sugar icing

Lastly, instead of topping the cupcakes with mini marshmallows, you can use toasted marshmallow frosting.

Related Recipes

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Sweet Potato Cupcakes

Sweet potato cupcakes topped with mini marshmallows that taste just like sweet potato casserole.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 cupcakes
Calories 230kcal
Author Stefani

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 15 ounces sweet potato puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons corn syrup
  • 8 ounces mini marshmallows

Instructions

  • Preheat oven to 350 F.
  • In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt and set aside.
  • In a large bowl, combine the sugar, sweet potato puree, and eggs. Beat until smooth.
  • Mix in the oil, maple syrup, and vanilla extract.
  • Slowly add the flour mixture to the wet ingredients and mix until fully incorporated. Do not overmix or your cupcakes will develop a gummy texture.
  • Fill cupcake liners 3/4 full.
  • Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove cupcakes from tins and set on a cooling rack to cool to room temperature.
  • Set cooled cupcakes on a cookie sheet lined with a silicone mat.
  • Use a pastry brush to brush the tops of the cupcakes with corn syrup – this will make the marshmallows stick.
  • Stick mini marshmallows all over the tops of the cupcakes.
  • Place the cupcakes under a broiler for about three minutes or until the marshmallows are lightly browned. They go from browned to burnt very quickly. It helps to keep the oven door open during broiling so you can watch them very closely.
  • While the marshmallows are still hot, gently push together any that may have moved during broiling.

Notes

  • Canned sweet potato puree should be easy to find in most grocery stores. If you have your own homemade sweet potato puree in the house or leftover mashed sweet potatoes, you can also use those. If your mashed sweet potatoes have already been sweetened, you'll want to reduce the amount of sugar in the recipe.
  • If you like other spices, you can add them as well. Try adding ginger, allspice, or cloves.
  • I suggest using pure maple syrup, but if you only have maple-flavored syrup in the house, that will work as well.
  • If you don't want to use corn syrup, you can try attaching the marshmallows with honey (it doesn't work quite as well). Or, you can frost the cupcakes and place the marshmallows on top of the frosting.
The cupcakes will keep at room temperature for three days. They can also be frozen (without the marshmallows) and will last for months in the freezer.

Nutrition

Calories: 230kcal | Carbohydrates: 51g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 126mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3445IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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Recipe Rating




13 comments:

  1. Jenniesays:

    These look incredible! I’m emailing the recipe to myself now!

  2. Anonymoussays:

    sounds yummy!! I’ll try it.
    Leanspa

  3. Stefsays:

    Jansen – Yes, apple juice would work perfectly.

  4. Denise Michaels - Adventurous Foodiesays:

    You are amazing. The creativity of three versions of sweet potato cupcakes. I’m blown away!

  5. mickeyreneesays:

    These look divine! What a great idea for the harvest season!
    -Michelle
    http://www.dreamingofwhitechocolate.blogspot.com

  6. Joysays:

    I’m loving this recipe. Especially the sweet potato part.

  7. Jansen Familysays:

    These look wonderful, but I don’t have apple cider on hand…would using apple juice instead of cider change it too much?

    ~Carla

    http://www.jollyjansen.blogspot.com
    http://HoustonParentsMagazine.com

  8. CaSaundraLeighsays:

    Just bookmarked this recipe–it’s on my list of to-do’s for the weekend :-)

  9. briarrosesays:

    Oh so yummy….the hard part would be trying to decide which one to make. ;)

  10. Nataliesays:

    um I’ll take all 3! I’ve made sweet potato bread but never cupcakes…I’ll have to keep this in mind!

  11. Jeanniesays:

    I love sweet potato cupcakes too and have made a few recently… yours look fabulous!

  12. Beckysays:

    I blogged a variation I did a few months back with Marshmallow frosting. It was also really good!

  13. the blissful bakersays:

    these cupcakes look fantastic! i love sweet potatoes and candied pecans, yum!

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