Sweet Potato Cupcakes Recipe
with Marshmallow Topping

What a great recipe. A homemade sweet potato cupcakes recipe that has flavorful spirit. The marshmallows on top are a fluffy bit of sweetness mixed in. You can get creative with it too. You can substitute the mini marshmallows for marshmallow fluff, or just a dab of butter.

Everyone loves sweet potato cupcakes. Make this your own creative Thanksgiving Cupcake. It will stand out on its own. I bet your guests will be asking for the recipe.

Thanksgiving cupcake suggestion:

You can get decorative cupcake cartons at the craft store.

They look similar to Chinese take out.

Place a sweet potato cupcake in the carton, and send off as a cute, memorable parting gift.

Sweet Potato Cupcakes

Ingredients

• 1/2 cup sugar
  
• 1/2 cup butter or margarine
  
• 3 egg whites
  
• 1 large egg
  
• 2 cups fresh sweet potatoes, cooked and mashed - or 2 small cans of yams
  
• 2 cups flour
  
• 1 1/2 teaspoons cinnamon
  
• 1/2 teaspoon nutmeg
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda

  Baking Instructions
  

  1. Preheat over to 350 degrees.
     
  2. Line cupcake tins with paper or foil liners.
     
  3. In a bowl, mix together flour, cinnamon, nutmeg, baking powder and baking soda.
     
  4. In another bowl, beat together sugar or margarine, gradually add egg whites and egg,and vanilla,
     
  5. Blend in sweet potatoes to butter mixture
     
  6. Gradually add in flour mixture until all well blended.
     
  7. Pour into baking cups about 2/3rds full.
     
  8. Bake for 20 to 23 minutes, until in inserted toothpick comes out clean.
     
  9. cool completely.
     

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  Marshmallow Topping Ingredients

  Topping Variation
  Substitute marshmallow fluff for this topping recipe, leaving out the sugar.

  • 2 eggs, stiffly beaten
    
  • 2 cups sugar
    
  • 1/2 cup hot water
    
  • 1/4 teaspoon cream of tartar
    
  • 1/2 teaspoon vanilla
    
  • 1 cup of mini marshmallows or 10 larger marshmallows cut into pieces
    

  Directions
  

  1. Cook sugar, water and cream of tarter until it becomes a smooth lumpy consistency.
     
  2. Pour six tablespoons of this mixture over the egg whites.
     
  3. Boil the remainder of this mixture, while it becomes silky smooth.
     
  4. Stiffly beat egg whites.
     
  5. Mix silk mixture with egg whites.
     
  6. Add in marshmallow and stir until blended.
     
  7. Add vanilla and mix again.
     
  8. When mixture begins to cool,spoon over cupcakes.
     

  Just before serving, place cupcakes back in the oven on 325 degrees until warmed (about 5 minutes).

  When there is about one minute left, place mini marshmallows on top of the cupcakes. Watch carefully.

  What a treat!

  Click here to email this Cupcake Recipe to a friend.

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