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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!
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.
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 with Toasted Marshmallow Topping
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
The Café Sucre Farine says
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? 🙂
Denise Browning says
Oh, Chris! Absolutely. 🙂 Thank you for always stopping by and being so nice.
Liz says
Your cupcakes are so cute! I love both the sweet potato cake flavor AND the marshmallow topping.
Denise Browning says
Thanks, Liz! They were delish, delish!
Shashi says
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 🙂
Denise Browning says
🙂 The aroma of these cupcakes baking in the oven was really wonderful, Shashi!
Ash-foodfashionparty says
Your sweet potato cupcakes are a great idea. I love the how you’ve done your pie, very neat. Love both the desserts.
Denise Browning says
Thanks, Ash! I am glad that you like both autumn desserts.
Kiran @ KiranTarun.com says
Lovely combo of fall flavors. Yum!
Denise Browning says
Thanks for stopping by, Kiran!
Sugar et al says
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:-)
Denise Browning says
Thanks, Sonali! Please, take both…:)
Shema | LifeScoops says
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 !!!
Denise Browning says
My pleasure, Shema! Thank you for stopping by, and I hope you try our sweet potato recipes one of these days…
Kammie @ Sensual Appeal says
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!
Denise Browning says
Hi, Kammie! Make this treat for your Mom…If she loves sweet potatoes, she’ll really enjoy these cupcakes.
Deb says
My mom adores candied sweet potatoes! I may have to make this fantastic recipe for her! The toasted marshmallow topping is precious!
Denise Browning says
Thanks, Deb! I hope your Mom enjoys this treat as much as I did.
Abbe@This is How I Cook says
There is no denying that fall has hit the food blogs! These look great!
Denise Browning says
Thanks, Abbe!
Mi Vida en un Dulce says
You are not going to believe me but yesterday I made sweet potatoes cupcakes…!!!
Denise Browning says
I do believe in you, Nydia! I have made things that are similar to other people’s without knowing. 🙂
Coffee and Crumpets says
These look great Denise! My hubby’s favourite Thanksgiving casserole converted to cupcakes! Genius!
Nazneen
Denise Browning says
Thanks, Nazneen! I hope you make this one for your husband.
john@kitchenriffs says
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.
Denise Browning says
Thanks, John! I am glad that you like my cupcakes.
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Denise Browning says
Thank you for stopping by as well as for the invitation. I’ll take a look for sure.
Julia | JuliasAlbum.com says
Denise, these cupcakes look wonderful! What a true Fall recipe! Love that dried leaf you added to the photos ! 🙂
Denise Browning says
Thanks, Julia! Fall barely started and I already leashed out my baking addiction…:)
Raymund says
This I got to try, never had used sweet potatoes in something like this
Denise Browning says
I hope you try this recipe, Raymund! It became a family favorite!
Nik@ABrownTable says
These are some of the cutest cupcakes I have seen, great job Denise !
cquek says
These are incredibly good.