Sweet Potato Cupcakes with Maple Marshmallow Frosting

• Vegetarian

• Produce

  • 1 cup Sweet potato puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tsp Cinnamon
  • 2 cups Flour
  • 1/4 tsp Nutmeg
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Oil

Found on overtimecook.com

Description

Ingredients

• 1 cup oil
• 1 cup sugar
• 3 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sweet potato puree (from about 2 medium sweet potatoes)*
• 2 cups flour
• 2 sticks (1 cup) margarine
• 2 cups marshmallow fluff
• 2 ½ cups confectioner’s sugar
• 1 ½ teaspoons vanilla extract
• 2 Tablespoons maple syrup
• 1 teaspoon cinnamon

Directions

• Preheat oven to 350. Line a cupcake pan with paper liners.
• In the bowl of an electric mixer, on medium speed, beat together the oil and egg for a couple of minutes until combined and slightly thickened.
• Add the sugar, brown sugar, vanilla, cinnamon, nutmeg, baking soda and baking powder. Beat to combine. Add the sweet potato puree and beat to combine.
• Turn the mixer to low and add the flour. Stir until just combined. Don’t overmix.
• Spoon the batter into the prepared pans, filling the cups about ¾ full.
• Bake at 350 for about 20 minutes, until a toothpick inserted in the center comes out clean.
• Set aside to cool completely before frosting.
• *Bake the sweet potatoes at 350 for about an hour. Set aside to cool. Remove the skin and mash the sweet potato.
• In the bowl of an electric mixer fitted with a whisk attachment, beat together the margarine and marshmallow fluff until smooth. Add the rest of the ingredients and beat until smooth.
• Spoon or pipe the frosting over the cooled cupcakes and enjoy!
• To pipe the frosting high like I did in the picture, you will need to double the frosting recipe. Pipe it with a large star tip, such as a wilton 1M.