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5 from 14 votes

Sweet Potato Cupcakes

Course: Cupcakes, Dessert
Servings: 24
Author: Corinne Schmitt

Ingredients

Cupcakes

  • 1 box white cake mix
  • 3 large eggs
  • 1/3 cup melted butter
  • 1/4 cup milk
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 medium sweet potato cooked with peel removed

Frosting

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 cup heavy cream
  • 4-5 cups powdered sugar

Topping

  • 2 cups old-fashioned oats
  • 1 cup brown sugar
  • 1/4 cup butter melted
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 bag large marshmallows

Instructions

To make the cupcakes:

  • Line muffin tin with cupcake liners. Preheat oven to 350 degrees.
  • Wash sweet potato, pierce with a fork several times, and microwave for 5 minutes on high. Then, set it aside to cool.
  • In large mixing bowl, cream together softened butter and brown sugar.
  • Slice cooled sweet potato in half and scoop the soft portion into the mixing bowl, discard the peel. Beat on medium until sweet potato is incorporated into the butter mixture.
  • Add the remaining ingredients and blend on low until ingredients are combined. Then, beat on high for two minutes, scraping down the sides halfway through to make sure the batter is consistently smooth.
  • Fill cupcake liners 2/3 full with the cake batter.
  • Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely.
  • Increase oven temperature to 400 degrees.

To make the frosting:

  • In large mixing bowl, cream together butter, shortening, and vanilla extract.
  • Add cinnamon and mix to combine.
  • Add 2 cups powdered sugar and half the cream. Mix on low until blended. Gradually add more powdered sugar and cream, scraping down the sides in the process. Once all the cream has been added, continue adding powdered sugar until the frosting has a thick, creamy consistency.
  • Beat on high for one to two minutes until frosting is smooth.
  • Place frosting in the refrigerator to chill.

To make the topping:

  • Line a cookie sheet with parchment paper.
  • In a large bowl, combine the oats, brown sugar, cinnamon, sugar, and melted butter.
  • Using a wooden spoon, stir to combine the ingredients. Then, pour the mixture onto the parchment paper-lined cookie sheet.
  • Bake at 400 degrees for 10 minutes, stirring halfway through. When done, set aside to cool.
  • While the topping is cooling, line a cookie sheet with parchment paper and place 24 marshmallows on it. Place the marshmallows under the broiler just until they've browned and started to melt. Remove from broiler immediately.

To assemble the cupcakes

  • Fill a piping bag with the frosting and using a large star tip, pipe the frosting onto each cupcake starting on the outer edge and moving in a circular pattern towards the center.
  • Pick up each cupcake and gently roll the frosted side in the crumble topping.
  • Place a browned marshmallow on top of each cupcake to finish.

Notes

NOTE:  The Marshmallows will still be a little warm when you top the frosting with them,  but that’s okay.  You can pull them a little to get them on the tops of the cupcakes the way you want them.  You can even break them apart and place them on the cupcakes in two pieces if that’s easier for you.  Cupcakes should be kept in the refrigerator in an airtight container.  Cupcakes will keep refrigerated for up to 6 days.