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a bunch of sweet potato cupcakes in a platter and on the sides
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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

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
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