Sweet Potato Cupcakes Crowned With Marshmallow Frosting, Thanksgiving Fun

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What kind of recipe is it?

Sweet potato cupcakes are a delightful twist on traditional baked treats, combining the natural sweetness of sweet potatoes with warm spices like cinnamon and nutmeg.

These moist and flavorful cupcakes aren’t only delicious but also offer a nutritious alternative, making them an excellent choice for health-conscious dessert lovers.

Perfect for gatherings or cozy family dinners, they appeal to both kids and adults alike.

Baking these cupcakes can bring a comforting autumn vibe to any occasion, making them a must-try for seasonal celebrations.

Ingredients

Cooking Steps

1. Preheat the oven to 180 °C (350 °F). Position the oven rack in the center to guarantee even baking.
2. Line a standard 12-cup muffin tin with paper liners or grease each cup with vegetable oil to prevent sticking.
3. In a large mixing bowl, combine 1 ½ cups (190 g) all-purpose flour, 1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk together until well blended.
4. In another bowl, mix 1 cup (240 ml) mashed sweet potatoes (from about 2 medium sweet potatoes), 2 large eggs, ½ cup (120 ml) vegetable oil, 1 teaspoon vanilla extract, and ¼ cup (60 ml) milk. Whisk until the mixture is smooth and homogeneous.
5. Gradually add the wet ingredients to the dry ingredients. Fold gently using a spatula until just combined, making sure not to overmix; the batter should be slightly lumpy.
6. If using, fold in ½ cup (60 g) chopped pecan nuts for added texture.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
8. Bake in the preheated oven for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. They should spring back lightly when touched.
9. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. If desired, prepare frosting by beating 8 oz (225 g) cream cheese with 2 cups (240 g) powdered sugar and enough milk (2-4 tablespoons) to reach your desired consistency; frost cooled cupcakes as desired.
11. Serve the sweet potato cupcakes after frosting; enjoy while they’re still fresh for best flavor and texture.
12. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Variations

• Maple Pecan Delight: Replace brown sugar with ¾ cup (180 ml) maple syrup for a richer flavor and add ½ cup (60 g) chopped pecans for crunch.
• Chocolate Sweet Potato Cupcakes: Substitute ½ cup (50 g) of flour with ½ cup (50 g) cocoa powder for a chocolate twist and add 100 g (3.5 oz) of mini chocolate chips to the batter.
• Gluten-Free Sweet Potato Cupcakes: Use 1 ½ cups (190 g) gluten-free all-purpose flour blend instead of regular flour to enjoy a gluten-free version.
• Vegan Sweet Potato Cupcakes: Replace eggs with ½ cup (120 ml) applesauce and use ½ cup (120 ml) almond milk in place of dairy milk for a vegan adaptation.

Tips on plating and presentation

After trying out the various delicious variations of sweet potato cupcakes, it’s time to think about how to present them.

I love using colorful cupcake liners for a cheerful touch. Adding a sprinkle of cinnamon on top of the marshmallow frosting enhances visual appeal and flavor.

Don’t forget to serve them on a rustic wooden platter for that warm, Thanksgiving vibe!

What other dishes can I pair it with?

Have you ever wondered what other dishes pair wonderfully with sweet potato cupcakes? I love serving them alongside a savory roasted turkey or a honey-glazed ham.

For sides, creamy mashed potatoes or green bean casserole complement the sweetness perfectly. You can’t forget a tangy cranberry sauce; its tartness balances the flavors.

Together, these dishes create a delightful Thanksgiving feast that everyone will enjoy!

What drinks can I pair it with?

What drinks can elevate the experience of enjoying sweet potato cupcakes?

I find that pairing them with a warm spiced apple cider enhances their cozy flavors beautifully.

For something invigorating, a light, fruity red wine works wonders too.

If you prefer non-alcoholic options, a creamy chai latte complements the frosting perfectly.

Trust me, these combinations will make your dessert even more delightful!

Frequently Asked Questions

How Long Can I Store Leftover Cupcakes?

I’ve stored leftover cupcakes for about three to four days at room temperature in an airtight container. If I need them to last longer, I’ll refrigerate them for up to a week.

Can I Use Homemade Marshmallow Frosting?

I love using homemade marshmallow frosting. It adds a delightful touch to cupcakes. Just make sure it’s whipped to the right consistency, and you’ll enjoy a delicious, fluffy frosting that enhances everything!

Are These Cupcakes Suitable for Gluten-Free Diets?

Yes, I use gluten-free flour in my sweet potato cupcakes, making them suitable for gluten-free diets. Just double-check the other ingredients to verify they’re also gluten-free, so everyone can enjoy them without worries!

Can I Make These Cupcakes Ahead of Time?

Yes, I can make these cupcakes ahead of time. I often bake them a day or two in advance, storing them properly to maintain freshness. Just frost them right before serving for the best results!

What Is the Best Way to Reheat the Cupcakes?

I find the best way to reheat cupcakes is by using the microwave for about ten seconds. If you want them warm but not too soft, the oven at 350°F for a few minutes works great!