Sweet Potato Cupcakes with Marshmallow Frosting
Save the sweet potato for the dessert table this Thanksgiving! The moist and tender cake was perfected by Foodess. Her Marshmallow frosting is also a delightful topping to these cakes.
Cupcakes:
1 medium sweet potato
3/4 cup brown sugar
2/3 cup vegetable oil
2 eggs lightly beaten
1 tbsp. vanilla
4.5 oz. 1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Frosting:
1/2 cup butter, room temperature
1 7 oz. container of Marshmallow Fluff
1 cup powdered sugar
1 tsp. vanilla
Prick the sweet potato all over with a fork and cook in the microwave in 5-minute intervals until tender (a little under 10 minutes should do the trick). When cool enough to handle, scoop out the flesh and set aside to cool slightly.
Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.
Measure 1 cup of the mashed sweet potato into a large bowl then whisk in brown sugar, oil, eggs and vanilla.
In a medium bowl, whisk together the flour, baking powder, and salt. Add to the sweet potato mixture and stir with a wooden spoon until just combined (making sure to not overmix). Divide batter among prepared muffin cups and bake for 17-20 minutes, rotating pan once halfway through, or until tops spring back when lightly pressed in the centre or a toothpick comes out with just a few moist crumbs. Remove and cool on wire rack.
Once the cupcakes cool, make the frosting: beat butter and powdered sugar using an electric mixer until light and fluffy. Next, add the vanilla and fluff and mix by hand. Add additional powdered sugar if frosting seems too loose. Transfer to a piping bag and swirl frosting on top of each cake.
