Sweet Potato Cupcakes With Marshmallow Meringue Frosting

Good afternoon my friend! I’m ecstatic to tell you the site is fixed! I haven’t been able to work on the blog or send you any new recipe posts for a week and it was killing me because I couldn’t wait to share them with you. With autumn and fall coming in, you bet your booty you’ll be seeing all the pumpkin & apple things. But before we dive right into those I wanted to bring into the light the humble sweet potato. We tend to forget this little root of a vegetable and pumpkin takes all the credit for those orangey looking desserts. But I’m here to remind you that they make your goodies just as good and it makes them extra moist, so give this one a try! I wouldn’t be mad if you drizzled it with some melted chocolate & crushed graham crackers for a fall s’mores…mmmmm. I made sure to pipe a “healthy” amount of that marshmallowy frosting because it’s really the star of the show when it comes to looks, but if you prefer less, be my guest!

SWEET POTATO CUPCAKES WITH MARSHMALLOW MERINGUE FROSTING 

makes 2 dozen

INGREDIENTS

for the cupcakes 

  • 3/4 cup unsalted butter (room temp)
  • 2 cups dark brown sugar
  • 3 eggs
  • 1 1/2 cups sweet potato (cooked & mashed)
  • 1 1/2 tsp. vanilla extract
  • 3 cups AP flour
  • 1 tbsp. baking power
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 3/4 cup whole milk

for the frosting 

  • 6 egg whites
  • 1 1/2 cups granulated sugar
  • 1/2 tsp. cream of tartar
  • 1 1/2 tsp. vanilla extract

DIRECTIONS

for the cupcakes 

  • Preheat oven to 350°F
  • In a bowl attached to a stand mixer, beat the butter and sugar till fluffy.
  • Add in one egg at a time & beat to incorporate, scraping down the bowl after each addition.
  • Mix in the vanilla & sweet potato.
  • In a separate bowl, sift the flour, baking powder, baking soda, salt & spices.
  • Alternating the flour mixture and the milk, add it to the batter, ending with the flour. Make sure not to over mix, it is okay to still see a bit of flour at the end.
  • Use a spatula to fold the batter a couple times, scraping down the sides.
  • Fill the cupcakes 3/4 the way up the cupcake liner & bake for 30 mins, or until a toothpick entered in the middle comes out clean.
  • Let them cool on a wire rack completely before frosting.

for the frosting 

  • Fill a double broiler or pot with water & heat to a boil.
  • Combine the egg whites & sugar in a heatproof bowl fitted to a stand mixer & place over the boiling water.
  • Turn the heat down to a simmer & continuously whisk the egg whites until ALL the sugar is melted (~4-5mins). I like to check by pinching a bit of the mixture in between my fingers to see if it’s still grainy. If it is, continue to whisk till all the grains are dissolved.
  • Transfer the bowl to the stand mixer fitted with the whisk attachment & add in the cream of tartar.
  • Whisk the egg whites until the bowl is warm/cooled & stiff peaks have formed. The mixture should look sticky and glossy.
  • Scoop the frosting into a pastry bag fitted with your tip choice & pipe on top of cooled cupcakes.
  • Using a torch, toast the meringue to your liking.

*you can make the cupcakes a couple days ahead & store them in an airtight container, but once you frost them, they should be eaten the same day.

2 comments

  1. yummy yummy, the instructions for the frosting didn’t mention the vanilla extract so I just added it in anyways, but I was wondering should you store the marshmallow meringue in the fridge since it has eggs?

    1. Hi there! Thanks so much for catching that (: The eggs should be cooked over the double broiler, just make sure it reaches 160°F before whipping it. The frosting doesn’t hold very well in the fridge due to the condensation. It can last a day on the counter once its torched, but I suggest making and eating the frosting the day of. I hope this answers your questions!

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