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Sweet Potato Cupcakes with Toasted Marshmallow Frosting

And the Fall-soaked recipes continue...   

 I was almost defeated by egg whites yesterday. I don't think I've ever been so annoyed by my own failure to read a recipe carefully, and ended up completely wasting 8 egg whites. EIGHT. I know they aren't the most pricey items to deal with - but it still felt like throwing quarters in the garbage when I wasted a batch.

You see, I read the recipe wrong, and added egg whites, sugar, AND vanilla together on the stove to heat before whipping them into marshmallow. I learned this was a huge mistake. The vanilla was supposed to be added after the said whipping. Rule: when you want to make fluffy egg whites into marshmallow (and fluffy egg whites in general) never ever ever add the vanilla before you whip the egg whites into stiff peaks. - 'Never ever ever' to be said T-Swift style. (And yes, I just said 'T-Swift'... must be hanging out with the youth lately.) No matter how much you pray and whine and curse about the mixture not fluffing up into beautiful peaks, it won't happen. Not in a million years. And adding powdered sugar doesn't help. Plus, we're pairing the marshmallow frosting with sweet potatoes. I don't think powdered sugar would go well with sweet potatoes. The first batched bombed. My sister-in-law suggested I make a 'Blondie Moments' section in my blog for when stuff like this happens (which is more often than I share, trust me) - this one would be a perfect addition. 

I ended up making the recipe over again - halving the ingredients (luckily I bought extra eggs this week at the grocery store, so I had about 4 left to use). I added the vanilla post-whipping, and it came out beautifully. And there was much rejoicing.

Speaking of sweet potatoes - they are amazing in cupcakes. My husband and I prepared the sweet potato puree for the cupcakes (from baked sweet potatoes), and were a wee-bit skeptical. But after sampling the batter (raw eggs and all...) it was absolutely delicious. It tasted like some kind of carrot cake + pumpkin cake fusion. I think next time we'll dare to add even more sweet potato (we only added about 17 oz).

These would be such a fun way to add sweet potatoes into your Fall meal (even Thanksgiving if you're already thinking that far ahead). The combination is so divine and I instantly became addicted to the toasted marshmallow frosting after tasting it.

Oh, that's right: toasted. Any chance I can get to use my kitchen torch - I'm takin' it.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting


2 C all-purpose flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
16 T unsalted butter, softened
1 1/2 C sugar
3 large eggs
17oz sweet potato puree
1/2 t vanilla extract

8 large egg whites
2 C sugar
1/2 t cream of tartar
2 t vanilla extract

1. To make cupcakes: Preheat oven to 350 degrees. Line cupcake pans with liners - this recipe makes about 24 cupcakes. 
2. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir together with a fork and set aside. 
3. In the bowl of an electric mixer, fitted with paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. 
4. Beat in the eggs, one at a time, scraping down the bowl after each addition. 
5. Mix in sweet potato puree and vanilla, just until incorporated. 
6. Reduce mixer speed to low and add the dry ingredients, mixing until just combined. 
7. Divide batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes. Let cool in the pan for about 7 minutes, then transfer to a wire rack to cool completely. 
8. To make frosting: combine egg whites, sugar, and cream of tartar in the top of a double boiler. (Annie just set her clean, dry mixer bowl over simmering water, to avoid dirtying two bowls - just what I did. Good idea, Annie!)
9. Heat the mixture, whisking frequently, until it reaches 160 F on your thermometer. 
10. Transfer mixture to your electric mixer (new bowl, if you didn't heat it in your mixer bowl). Whisk starting at low and gradually increase speed to medium-high until stiff, glossy peaks form.
11. Mix in the vanilla until combined. Frost cooled cupcakes and brown with a kitchen torch. 

Recipe from: Annie's Eats - she adapted her recipe from Better Homes and Gardens and Lovin' from the Oven.


  1. I haven't ever used sweet potatoes in cupcakes but it sounds great! I love how you toasted the marshmallow frosting!

    1. You will love it, Jessica! You really can't taste it, but it's fun to pretend you're getting some veggies in... while devouring a delicious cupcake!

  2. That looks absolutely delicious ! I'm definitely going to try this and soon ! Thanks !!!

    My Blog - A Pretty Nest

    1. Thanks for stopping by, Marie-Eve! And your blog is so adorable. I wish I could pull off the trendy glasses like you can :) So so cute.

  3. Replies
    1. Thanks so much, Bethany! You're always such a sweetheart!

  4. These look so good! I love sweet potatoes. I could see myself putting the vanilla in before as well. Those are the moments when my husband knows not to enter the kitchen any time soon.

    If you get a chance I would love for you to come link up your recipe at my Fall Edition Pin Party.

    1. We are one-in-the-same, Sarah. Ryan knew to stay far away for a while! Thanks for the invite!

  5. Replies
    1. Thanks so much, Winnie! I'm so happy that we ended up with functional marshmallow, instead of the messy egg white soup I had the first time around.

  6. These look so awesome. Yum-tastic!

  7. Oh those sound amazing! Carrot cake and pumpkin pie are my two favorite deserts.

    I'm hosting a new fall themed round up and would love to have you join!

    Katie @ Horrific Knits

  8. These look delicious! I've actually never made marshmallow frosting before. It looks heavenly!

  9. Oh, My! These look so good. Thank you for sharing. Visiting from Southern Lovely. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  10. Oh my heavens these look so good! If I had sweet potatoes I would make them right now! Pinned so I can definitely try them out! Thanks so much for sharing this at Mom's Test Meal Mondays!

  11. What a great idea for Fall! I am hosting an "It's Fall Y'all ~ Linky Party" .... I would like to invite you to share this project, and other Fall related projects/recipes, you may have. All links will be pinned to a board dedicated to the party. You can find the party at Love Bakes Good Cakes. Hope to see you there!

  12. I have only ever used sweet potatoes in breakfast items...I am definitely wanting to try it in cupcakes now:-) I hate throwing out food items too...flops and fails happen regularly here too! I'm glad you tried again because that frosting looks great!!!

  13. Wow, I was a little unsure about the sweet potato cupcakes, but if they taste like pumpkin then - yippie! Plus, the toasted marshmallow frosting...oh man. I have a kitchen torch and it is grossly underused.

  14. Yum!! Would love for you to share this at our Kitchen Fun and Crafty Friday link party...just posted it!

  15. Love this recipe! Will be linking back to this in my upcoming post :)

  16. I know what you mean about kitchen fails! I recently made a recipe and didn't read it carefully enough, then after making a huge mistake remembered I had made this recipe before and done the exact same thing. Apparently I never learn! I haven't tried sweet potato in baked goods, but I love pumpkin treats so I imagine it must be sort of similar. Thanks for the recipe, these look gorgeous!

  17. Kitchen errors are always a bummer, but at least it all worked out in the end. I love marshmallow frosting! I bet it makes a wonderful compliment to the sweet potato cupcakes. I totally have to get a kitchen torch :)

  18. I cannot wait to make these! :)
    I just wanted to let you know that I featured your recipe on my ~A Little Sunday Potluck~ post today. To check it out and grab my Featured button (if you feel so inclined), just click the link. :)
    Thanks for sharing such an awesome fall-inspired recipe!

  19. Your photo styling is incredible. These look delectable...

    I featured you again this evening. Sharing at Pinterest and Facebook as well.

    Thanks for linking at Creative Juice last week!

  20. This looks amazing!!! I am always looking for ways to get veggies into foods :) Do you think I can cut out some of the butter? My son has dairy allergies and we have special butter for him but I like to keep that to a minimum.

  21. They are baking right now! The apartment smells amazing! Now, I'm an amateur baker...very amateur and I am a bit neverous about the icing. Icing and I have a very very rocky relationship BUT, your instructions are giving me hope!

  22. Oh yum! These look wonderful. I'm glad they aren't super sweet either. I am gluten intolerant, so I can't wait to convert this to a gluten free recipe!


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