Sweet Potato Cupcakes with Marshmallow Frosting

Happy Cupcake Day everyone!

Okay, so it’s not REALLY cupcake day.

That’s NEXT Monday.

But 25 other bloggers and I are celebrating a week early.

Coleen of The Redhead Baker set this party up and I’m happy to have found this group. If only for the excuse to make some cupcakes. (Cupcakes I sent to Stuart’s Crossfit gym for their monthly potluck. Eh, they’ve burned enough calories to not feel guilty about eating a cupcake or three, right?)  I put one of these cupcakes in Stuart’s lunch and the first words out of his mouth when he got home were “That cupcake might be the best thing you’ve ever baked!”

I decided to stay with the season we’re still technically in – Fall – and make Sweet Potato Cupcakes with Marshmallow Frosting. This sweet dessert is a play on the beloved sweet potato casserole that honestly might as well be placed at the dessert table during Thanksgiving. As a bonus, if you’re still in that pumpkin craze feel free to swap the sweet potato for pumpkin, I’m sure it’d be equally delicious.

Sweet Potato Cupcakes with Marshmallow Frosting

Ingredients for Cupcakes:

• 1/2 C mashed cooked sweet potato
• 1/2 stick butter, softened
• 1 1/3 C brown sugar
• 2 eggs
• 1/2 C buttermilk
• 2 tsp vanilla extract
• 1/4 C canola oil
• 1 1/4 C flour
• 1 1/4 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp salt

Ingredients for Frosting:

• 1 stick butter, softened
• 1 container (7.5 oz) marshmallow cream
• 1 1/2 C powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk

Steps:

1. Preheat oven to 350 degrees F. Line 15 cupcake molds with cupcake liners.
2. In the bowl of a stand mixer, beat sweet potato, butter, and brown sugar. Add eggs one at a time until incorporated. Mix in buttermilk, vanilla extract, and canola oil.
3. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Add to wet ingredients in two batches, mixing until combined.
4. Fill cupcake molds with batter. Bake 18 minutes, or until a toothpick comes out cleanly. Allow cupcakes to rest in mold for 5 minutes before removing to a cooling rack.
5. Make frosting: In the bowl of a stand mixer, beat butter with marshmallow cream until combined. Add powdered sugar, vanilla extract, and milk.
6. When cupcakes have cooled, frost with the marshmallow frosting.

*This recipe is modified from Erin at http://www.imperialsugar.com/recipes/desserts/cupcakes/Sweet-Potato-Cupcakes-with-Marshmallow-Frosting*

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