Sweet Potato Cupcakes Recipe
Kristan Roland | Confessions of a Cookbook QueenSweet Potato Cupcakes are a moist cupcake filled with coconut and pecans. A delicious ending to your holiday meal.
Is it just me, or are sweet potatoes too often overlooked? They’re always given the backseat to Russet potatoes with dinner, which I honestly don’t understand. You can’t top a Russet potato with brown sugar and marshmallows and call it dinner! Or I mean, I guess you could, but that would be weird.
And what about pumpkin? Pumpkin pie, pumpkin bread, pumpkin cinnamon rolls, pumpkin spice lattes. Where is the sweet potato spice latte, that’s what I want to know. Poor sweet potatoes… they are the Jan to everyone’s Marcia. It’s unfair, when you really think about it.
Although I don’t think about baking with sweet potatoes very often, I do enjoy working with them so much more than pumpkins. Pumpkins have the slimy texture and not so pleasant smell that I could really do without. Honestly, I often wonder about the first person to ever try eating pumpkin, because seriously. Weird.
One of my favorite sweet potato dishes is a casserole I make every Thanksgiving. Even my husband, who is not a fan of sweet potatoes, loves it! It’s full of coconut and pecans and has a brown sugar and butter crumb topping that is absolute perfection. It’s more like a dessert than a side dish, but I serve it with all the other sides, that way we can still have pie later and feel good about ourselves.
I decided to make sweet potato cupcakes that were a take on that casserole, and I have to say, they turned out even better than I hoped! The cake is moist and full of coconut and pecans, and the brown sugar topping and toasted marshmallows add the perfect sweetness and texture. These are truly one of the best cupcakes I’ve ever created and they will DEFINITELY be making an appearance at my house many times this Fall!
What do you say, let's start a sweet potato revolution! Start with these cupcakes.
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Sweet Potato Cupcakes Recipe
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Ingredients
For the Cupcakes:- 1 stick Salted Butter, Slightly softened
- 1 1/2 cups Brown Sugar
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 cup Cooked Mashed Sweet Potato
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/8 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 cup Whole Milk
- 1 cup Sweetened Shredded Coconut
- 1 cup Pecans, Chopped
- 1 cup Brown Sugar
- 1 cup All-Purpose Flour
- 1 stick Butter
- 2 cups Miniature Marshmallows
Directions
For the Cupcakes:
- Preheat oven to 350°F. Line 24 muffin tins with liners and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, ginger, cinnamon, and cloves and set aside.
- In the bowl of your mixer, beat butter and brown sugar on medium speed for about two minutes, until light and fluffy.
- Beat in the eggs one at a time, beating well after each. Beat in vanilla. Mix in mashed sweet potatoes.
- Add the flour mixture alternately with the milk, starting and ending with the flour mixture and mixing on medium speed.
- Fold in the coconut and pecans, making sure to fold from the bottom of the bowl so all the ingredients are incorporated.
Make the Topping:
- In a large bowl, mix together flour and brown sugar. Cut in the butter, crumbling until combined and a crumb topping is formed.
Bake the Cupcakes:
- Fill muffin tins 2/3 full. Top with crumb topping.
- Bake for about 15 - 20 minutes or until tops spring back when lightly touched in the center. Immediately top with mini marshmallows and pop back in the oven just until the marshmallows puff up – a few minutes at most.
Recommended
- Published:
- Modified:
- Author:
- Kristan Roland
- Source:
- Very heavily adapted from allrecipes.com.
- Cooking Method:
- Baking
- Cuisine:
- Frosting
- Category:
- Fall
- Tags:
- Cupcakes, Baking, Baked, Fall, Party Food, Frosting, Easy, Desserts
- Related Recipes:
- Cupcake Recipes, Baking Recipes, Baked Recipes, Fall Recipes, Party Food Recipes, Frosting Recipes, Easy Recipes, Dessert Recipes
- Recipe Yields:
- 24 cupcakes
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Kristan Roland
Source: Very heavily adapted from allrecipes.com.
Recipe Yields: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Nutrition Facts
Amount Per Serving
