Sweet Potato Cupcakes With Toasted Marshmallow Frosting Recipes

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SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Provided by Doughgirl8

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  • Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  • Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  • Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  • To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  • To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g

SWEET POTATO-MARSHMALLOW MINI CUPCAKES



Sweet Potato-Marshmallow Mini Cupcakes image

Sweet potato casserole is a holiday side dish that transforms easily into dessert. These adorable cupcakes have the punch of familiar spices (including a little cayenne) and a topping of toasted marshmallows a perfect stand-in for frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield about 36 mini cupcakes

Number Of Ingredients 15

2 medium sweet potatoes (about 12 ounces)
Cooking spray
18 marshmallows
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
Pinch cayenne pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Make the sweet potato puree: Preheat the oven to 350 degrees F. Roast the sweet potatoes until very tender, about 1 hour. Let cool, peel, then puree in a food processor until smooth. Set aside 1 cup of the puree for the cupcakes and reserve the remaining puree for another use.
  • Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line mini muffin tins with paper liners, and coat the liners and the top of the tin with cooking spray. Halve each marshmallow on the diagonal with kitchen shears; set aside.
  • Whisk the flour, cinnamon, ginger, baking powder, baking soda, salt and cayenne together in a large bowl. Beat the butter, brown sugar and granulated sugar in another large bowl with an electric mixer on medium-high speed until light and creamy. Add the 1 cup of reserved sweet potato puree, and beat until incorporated (it's OK if the batter curdles). Beat the eggs in 1 at a time. Beat in the vanilla. Adjust the mixer speed to medium-low, and beat in the flour mixture in 3 additions, scraping down the side of the bowl as needed, until just incorporated.
  • Divide the batter evenly among the cups of the prepared muffin tins. Bake until the tops spring back when pressed, 18 to 20 minutes, rotating the tins halfway through. Let the muffins cool in the tins for a few minutes, then transfer them to a rack. While the cupcakes are still warm, top each with a marshmallow half, cut-side down. Let the cupcakes cool completely. (They can be cooked and cooled a day ahead and stored at room temperature in an airtight container.)
  • Preheat the broiler. Transfer half the cupcakes to an unlined baking sheet, and broil, rotating the sheet as needed, until the marshmallows are toasted and golden. Repeat with the remaining cupcakes. This can be done up to 2 hours before serving.

SWEET POTATO CIDER CUPCAKE WITH MARSHMALLOW FROSTING



Sweet Potato Cider Cupcake with Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 22

8 ounces (2 sticks) butter, room temperature
2 cups sugar
4 large eggs
16 ounces canned sweet potatoes, drained and mashed
2/3 cup apple cider
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 cups apple cider
1 vanilla bean, split lengthwise
2 ounces salted butter (1/2 stick)
1/2 cup light brown sugar
16 ounces unsalted butter (4 sticks)
12 tablespoons Cider Caramel Reduction
16 ounces marshmallow creme (recommended: Marshmallow Fluff)
1 cup pecans, coarsely chopped
2 tablespoons salted butter
1/2 teaspoon salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside. In a bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition. Fill the cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from the pan immediately. Cool completely. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes. Add the Caramel Cider Reduction and beat until incorporated. Remove the bowl from the mixer and fold in the marshmallow creme until incorporated. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter. Pour onto the prepared baking sheet and toast in the oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely. To assemble: Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Provided by Doughgirl8

Categories     Cupcakes

Time 1h45m

Yield 12

Number Of Ingredients 21

½ cup butter, room temperature
1 ½ cups brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 large egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  • Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  • Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  • Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  • To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  • To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g

SWEET POTATO PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY



Sweet Potato Pie Marshmallow Cupcakes Recipe by Tasty image

Here's what you need: unsalted butter, graham cracker, brown sugar, rolled oats, lightly packed brown sugar, large egg, vanilla extract, unsalted butter, mashed sweet potato, all purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, milk, unsalted butter, powdered sugar, milk, Kraft® Jet-Puffed Marshmallows

Provided by KraftHeinz

Categories     Desserts

Yield 12 servings

Number Of Ingredients 19

3 tablespoons unsalted butter, melted
½ cup graham cracker
½ tablespoon brown sugar
¼ cup rolled oats
1 ⅓ cups lightly packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 stick unsalted butter, melted and cooled
6 oz mashed sweet potato
1 ¼ cups all purpose flour
1 ¼ teaspoons baking soda
¼ teaspoon kosher salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
2 sticks unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons milk
10 oz Kraft® Jet-Puffed Marshmallows

Steps:

  • Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
  • Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
  • Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
  • Mix in the vanilla and butter, then the sweet potato, until smooth.
  • Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
  • Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
  • Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
  • While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
  • Turn the oven to a high broil. Line a baking sheet with parchment paper.
  • Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
  • Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
  • Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 96 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 74 grams

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From cookingchanneltv.com


SWEET POTATO CUPCAKES WITH CREAM CHEESE FROSTING AND CARAMEL …
2018-11-30 Instructions. Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners. Set aside. In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until combined.
From bromabakery.com


SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING TASTY …
2019-05-19 Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture. Blend in the milk and the remaining flour mixture. Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out …
From recipes4allfood.blogspot.com


WHAT TO DO WITH MARSHMALLOWS BEST RECIPES
The s'more rage is proof that toasted marshmallows are never not fantastic. But when you toast marshmallows and add them to ice cream (and then put them in a cookie ice cream sandwich), things get straight-up transcendent. Get the recipe from Chocolate Moosey. 3. Chocolate Caramel Hi Hat Cupcakes Cupcakes are pretty good all by themselves.
From findrecipes.info


SWEET POTATO CUPCAKES WITH MARSHMALLOW FROSTING - LAUREN'S LATEST
2018-09-05 Line a muffin tin with 12 paper liners and set aside. In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy. In another large bowl stir flours, leavenings and spices together using a …
From laurenslatest.com


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