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Home > American Recipes > Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping

Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping

September 18, 2013 by Denise Browning 34 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS


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Sweet potato cupcakes inspired by my favorite Thanksgiving casserole, with the warmth of the blend of spices and maple syrup, the rich flavor of pecans, and the comforting sweet taste of marshmallows. A treat truly fit for autumn!

Candied Sweet Potato Cupcakes served with milk on the side

 

What a terrific day to bake a treat… A rainy day with dark skies. Yes!!! Fall seems to be announcing its arrival. 

A small, comforting treat giving off its wonderful aroma in the oven will make me smile. This is why I’ve decided to bake cupcakes today.

But I am not talking about some ordinary cupcakes. This is serious business, kids! We are baking Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping. 🙂

Does this make you smile? I hope so!!! These sweet potato cupcakes were inspired by my favorite Thanksgiving casserole…

A side dish consisting mainly of candied sweet potatoes prepared with brown sugar, orange juice, spices, maple syrup, and toasted marshmallows or pecan-streusel. 

Although my favorite American celebration is about 2 months away from now, this is what I am craving…

But instead of making the casserole, a light bulb came on in my mind to convert it into sweet potato cupcakes.

My sweet potato cupcakes have the warmth of the blend of spices and maple syrup, the rich flavor of the pecans, and the comforting sweet taste of the marshmallows.

A treat truly fit for autumn!

In order to not forget the best Sweet Potato Pie ever, the recipe for which was adapted from the legendary Dookie Chase restaurant in New Orleans, Louisiana.

 

Sweet Potato Pie -- Recipe adapted from the legendary Dookie Chase Restaurant in NOLA.

I hope you enjoy my sweet potato cupcakes as much my family and I did– and my sweet potato pie as well.

Try also our make-ahead sweet potato casserole!

 

HOW TO MAKE CANDIED SWEET POTATO CUPCAKES

Preheat oven to 350 º F (177 º C). Line a 12 standard-size muffin tin with cupcake liners.

 In an electric mixer, beat the butter and brown sugar with a paddle attachment on medium speed until light and fluffy. 

Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Blend in vanilla extract and mashed sweet potatoes.

In a separate medium bowl, mix together flour, baking powder, baking soda, salt, apple pie spice, ginger, cloves, and orange peel. 

Add half the flour mixture to the batter mixture, beating on low speed just until incorporated. 

Beat in the buttermilk and the remaining flour mixture. Stir in both the chopped pecans and maple syrup.

Scoop batter with a standard-size ice cream scooper into prepared cupcake pan (fill to 3/4 full) and bake sweet potato cupcakes in preheated oven for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool on a rack.

For the Toasted Marshmallow Topping: Create a small mound of mini marshmallows (about 7-10 marshmallows) on top of each cupcake.

If you have a crème brûlée torch, you can use that to brown the topping instead of your oven’s broiler. 

If you don’t have a torch, preheat oven broiler and place topped marshmallow cupcakes on a baking sheet.

Brown the marshmallows under the broiler for about 30-60 seconds or until the tops of the marshmallows are golden brown, watching carefully to prevent the marshmallows from burning. 

Remove from oven and place baking sheet on a rack to cool slightly. Use a metal spatula to transfer cupcakes to a platter. Enjoy!

Note: Only top Sweet Potato Cupcakes with the toasted marshmallows on the day they are served. Keep at room temperature.

PIN & ENJOY!

Candied Sweet Potato Cupcakes served in a tray

 

a bunch of sweet potato cupcakes in a platter and on the sides
Print Pin
5 from 5 votes

Candied Sweet Potato Cupcakes with Toasted Marshmallow Topping

Sweet potato cupcakes inspired by my favorite Thanksgiving casserole, with the warmth of the blend of spices and maple syrup, the rich flavor of pecans, and the comforting sweet taste of marshmallows. A treat truly fit for autumn!
Course:Dessert
Cuisine:American
Keywords:sweet potato casserole, sweet potato cupcakes
Prep Time 27 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings 12 standard-sized cupcakes
Calories266 kcal
Author Denise Browning

Ingredients

For the Cupcake Batter:

  • 1/2 cup unsalted butter at room temperature
  • 1-1/2 cups light brown sugar
  • 2 large eggs at room temperature
  • 1/2 tablespoon pure vanilla extract
  • 1 cup canned candied sweet potatoes drained and mashed
  • 2 cups unbleached all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 teaspoons fresh orange peel
  • 1/2 cup buttermilk**
  • 1/2 cup chopped pecans
  • 2 tablespoons real maple syrup

For the Toasted Marshmallow Topping:

  • 1 bag mini marshmallows

Instructions

  • Preheat oven to 350 º F (177 º C).  Line a 12 standard-size muffin tin with cupcake liners.
  • In an electric mixer, beat the butter and brown sugar with a paddle attachment on medium speed until light and fluffy.  
  • Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and mashed sweet potatoes.
  • In a separate medium bowl, mix together flour, baking powder, baking soda, salt, apple pie spice, ginger, cloves, and orange peel.  Add half the flour mixture to the batter mixture, beating on low speed just until incorporated.  
  • Beat in the buttermilk and the remaining flour mixture. Stir in both the chopped pecans and maple syrup.
  • Scoop batter with a standard-size ice cream scooper into prepared cupcake pan (fill to 3/4 full) and bake cupcakes in preheated oven for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Cool on a rack.
  • For the Toasted Marshmallow Topping: Create a small mound of mini marshmallows (about 7-10 marshmallows) on top of each cupcake. 
  • If you have a crème brûlée torch, you can use that to brown the topping instead of your oven's broiler. If you don't have a torch, preheat oven broiler and place topped marshmallow cupcakes on a baking sheet.
  • Brown the marshmallows under the broiler for about 30-60 seconds or until the tops of the marshmallows are golden brown, watching carefully to prevent the marshmallows from burning. 
  • Remove from oven and place baking sheet on a rack to cool slightly. Use a metal spatula to transfer cupcakes to a platter. Enjoy!

Recipe Notes

  • Only top Sweet Potato Cupcakes with the toasted marshmallows on the day they are served.  Keep at room temperature.
  • If buttermilk is not available, you can substitute 1/2 cup whole milk mixed with 1 teaspoon of apple cider vinegar for buttermilk.

Nutrition

Calories: 266kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 194mg | Fiber: 1g | Sugar: 16g | Vitamin A: 540IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 1.7mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

 

 

 

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Filed Under: American Recipes, Desserts, Thanksgiving Tagged With: Fall, toasted marshmallow topping

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Reader Interactions

Comments

  1. The Café Sucre Farine

    September 18, 2013 at 3:04 pm

    You’re making me smile Denise! I love these and know they smelled just amazing while they were baking. What a fun and creative topping too! That orange background is so pretty, can I borrow it sometime? 🙂

    Reply
  2. Denise Browning

    September 18, 2013 at 3:53 pm

    Oh, Chris! Absolutely. 🙂 Thank you for always stopping by and being so nice.

    Reply
  3. Liz

    September 18, 2013 at 5:41 pm

    5 stars
    Your cupcakes are so cute! I love both the sweet potato cake flavor AND the marshmallow topping.

    Reply
    • Denise Browning

      September 18, 2013 at 5:48 pm

      Thanks, Liz! They were delish, delish!

      Reply
  4. Shashi

    September 18, 2013 at 6:33 pm

    Oh my – these cupcakes definitely make me smile! All those spices combined with the orange and sweet potatoes – Gawwwwsh I bet your house smelt like a huge sweet potato pie 🙂

    Reply
    • Denise Browning

      September 18, 2013 at 8:47 pm

      🙂 The aroma of these cupcakes baking in the oven was really wonderful, Shashi!

      Reply
  5. Ash-foodfashionparty

    September 18, 2013 at 8:34 pm

    5 stars
    Your sweet potato cupcakes are a great idea. I love the how you’ve done your pie, very neat. Love both the desserts.

    Reply
    • Denise Browning

      September 18, 2013 at 8:47 pm

      Thanks, Ash! I am glad that you like both autumn desserts.

      Reply
  6. Kiran @ KiranTarun.com

    September 19, 2013 at 12:51 am

    Lovely combo of fall flavors. Yum!

    Reply
    • Denise Browning

      September 19, 2013 at 7:22 am

      Thanks for stopping by, Kiran!

      Reply
  7. Sugar et al

    September 19, 2013 at 6:49 am

    I am not sure which one to take..the pie or the cupcakes. Both are making me smile. And the combination is just amazing. You know how much I love spiced sweet treats:-)

    Reply
    • Denise Browning

      September 19, 2013 at 7:23 am

      Thanks, Sonali! Please, take both…:)

      Reply
  8. Shema | LifeScoops

    September 19, 2013 at 9:22 am

    So apt for fall – my favorite season!!
    Loved the cupcake and the pie… I have never used sweet potato for either of them so thanks a lot for sharing these recipes..loved them !!!

    Reply
    • Denise Browning

      September 19, 2013 at 11:08 am

      My pleasure, Shema! Thank you for stopping by, and I hope you try our sweet potato recipes one of these days…

      Reply
  9. Kammie @ Sensual Appeal

    September 19, 2013 at 12:21 pm

    This sure did make me smile 🙂 I bet my mom would love these, she loves sweet potatoes and she has been asking me to use them in a baked good for a while now. This is perfect!

    Reply
    • Denise Browning

      September 19, 2013 at 3:43 pm

      Hi, Kammie! Make this treat for your Mom…If she loves sweet potatoes, she’ll really enjoy these cupcakes.

      Reply
  10. Deb

    September 19, 2013 at 12:40 pm

    My mom adores candied sweet potatoes! I may have to make this fantastic recipe for her! The toasted marshmallow topping is precious!

    Reply
    • Denise Browning

      September 19, 2013 at 3:42 pm

      Thanks, Deb! I hope your Mom enjoys this treat as much as I did.

      Reply
  11. Abbe@This is How I Cook

    September 19, 2013 at 5:16 pm

    There is no denying that fall has hit the food blogs! These look great!

    Reply
    • Denise Browning

      September 19, 2013 at 5:23 pm

      Thanks, Abbe!

      Reply
  12. Mi Vida en un Dulce

    September 19, 2013 at 7:48 pm

    You are not going to believe me but yesterday I made sweet potatoes cupcakes…!!!

    Reply
    • Denise Browning

      September 19, 2013 at 9:11 pm

      I do believe in you, Nydia! I have made things that are similar to other people’s without knowing. 🙂

      Reply
  13. Coffee and Crumpets

    September 21, 2013 at 11:36 pm

    5 stars
    These look great Denise! My hubby’s favourite Thanksgiving casserole converted to cupcakes! Genius!

    Nazneen

    Reply
    • Denise Browning

      September 22, 2013 at 11:12 pm

      Thanks, Nazneen! I hope you make this one for your husband.

      Reply
  14. john@kitchenriffs

    September 22, 2013 at 1:31 pm

    I love fall weather and foods! And I love the idea of these cupcakes. Sweet potatoes are so versatile, and work so well in baked things. Good stuff – thanks.

    Reply
    • Denise Browning

      September 22, 2013 at 11:14 pm

      Thanks, John! I am glad that you like my cupcakes.

      Reply
  15. iPinRecipes

    September 22, 2013 at 1:17 pm

    Hello,

    We have launched a new site where you can pin and share recipes you like. We would be delighted if you could register your blog to iPinRecipes so that our users can pin, share and enjoy your recipes.

    Regards
    iPinRecipes Team

    Reply
    • Denise Browning

      September 22, 2013 at 11:13 pm

      Thank you for stopping by as well as for the invitation. I’ll take a look for sure.

      Reply
  16. Julia | JuliasAlbum.com

    September 22, 2013 at 8:40 pm

    5 stars
    Denise, these cupcakes look wonderful! What a true Fall recipe! Love that dried leaf you added to the photos ! 🙂

    Reply
    • Denise Browning

      September 22, 2013 at 11:15 pm

      Thanks, Julia! Fall barely started and I already leashed out my baking addiction…:)

      Reply
  17. Raymund

    September 23, 2013 at 2:20 am

    This I got to try, never had used sweet potatoes in something like this

    Reply
    • Denise Browning

      September 23, 2013 at 2:13 pm

      I hope you try this recipe, Raymund! It became a family favorite!

      Reply
  18. Nik@ABrownTable

    September 23, 2013 at 12:26 pm

    5 stars
    These are some of the cutest cupcakes I have seen, great job Denise !

    Reply
  19. cquek

    September 23, 2013 at 11:34 pm

    These are incredibly good.

    Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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