Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sweet potato puree
Marshmallow fluff or homemade marshmallow frosting for topping
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
Step 3: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and sweet potato puree.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Once cooled, frost with marshmallow frosting and use a kitchen torch to lightly toast the tops if desired.
Notes
For the best flavor, roast your sweet potatoes instead of boiling them to keep the puree thick and concentrated.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 Cupcake
- Calories: 285 kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: spiced sweet potato cupcakes, sweet potato dessert, fall cupcakes, marshmallow frosting, baking
