These Sweet Potato Cupcakes are moist, sweet, tender and downright delicious. And the Brown Sugar Marshmallow Frosting is amazing!!!
“These cupcakes are absolutely stunning!.,Yummy!!”
Servings: 12 cupcakes
Ingredients
For the Cupcakes
1/2 cup coconut oil or butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk save the white for the frosting!
1/4 teaspoon vanilla bean paste or 1/2 teaspoon extract
1/2 cup cooked, pureed sweet potato* pureed sweet potato*
2/3 cup all purpose flour
2/3 cup white whole wheat pastry flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup milk
For the Frosting
1 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup cold water
1/4 cup mini marshmallows
1 egg white
1 large pinch cream of tartar
1/4 teaspoon vanilla bean paste or 1/2 teaspoon vanilla
1/4 cup chopped & toasted pecans optional
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.
- In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy. In another large bowl stir flours, leavenings and spices together using a fork or whisk. With the mixer on low, alternate mixing in dry ingredients with milk, starting and ending with dry.
- Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly. Spoon into prepared tins and place into hot oven. Reduce temperature to 325 and bake 18-22 minutes or until toothpick comes out clean after being inserted. Set aside to cool.
For the Frosting (READ MORE)
Source: laurenslatest.com