Description
Indulge in these delightful Sweet Potato Pie Cupcakes that combine the flavors of a classic sweet potato pie in a convenient cupcake form. Topped with gooey mini marshmallows, these treats are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs and vanilla extract, mixing until well combined.
- Combine dry ingredients: In another bowl, whisk together the dry ingredients.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the mashed sweet potatoes, and mix until just combined.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and top: Allow the cupcakes to cool completely on a wire rack. Top each cupcake with mini marshmallows and optionally torch them for a toasted effect.
Notes
- You can add chopped nuts or a sprinkle of cinnamon on top for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg