Thanksgiving is almost here and oh boy do we have a recipe for you! Is sweet potato casserole a staple on your Thanksgiving table? We’re talking the version with marshmallows? It is for us, and is also a top favorite. When I (Ami) spent Thanksgiving with my husband’s family for the first time I decided to make this dish. Needless to say I was the only one that really ate it. I think a couple people put some on their plate out of courtesy, but they were all a little weirded out by it. Oh well, more leftovers for me!
Although sweet potatoes are most commonly used in savory dishes, they are great to bake with. Today we are taking one of our favorite Thanksgiving dishes and turning it into a cupcake. We start with a sweet potato cupcake baked with a pecan streusel topping and then finish it off with a toasted marshmallow meringue frosting. We are so happy with how this cupcake tuned out. We took one bite and were instantly transported to Thanksgiving dinner. This cupcake is definitely going on our list of favorites.
We hope you enjoy these cupcakes as much as we do. If you made this recipe we would love to know what you think. Feel free to comment below or tag us on Instagram. Happy Baking!
Sweet Potato Pie Cupcakes
Ingredients
Sweet Potato Cupcake
- 2 medium to large sweet potatoes 2 cups cooked and mashed
- 2 cups flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup unsalted butter room temperature
- 2/3 cup egg whites
- 1 cup buttermilk room temperature
- 1 tbsp vegetable oil
- 1 tsp vanilla
Pecan Streusel
- 1 cup chopped pecans
- 3/4 cup brown sugar
- 3 tbsp flour
- 3 tbsp melted butter
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F. Line cupcake pan with liners.
- Cook the sweet potatoes: Scrub the potatoes and pat dry. Use a fork to poke holes in the skin of each potato. About 7 time should be plenty. Place one potato on a microwave safe plate and microwave for 2.5 minutes, flip potato and microwave an additional 2.5 minutes. If the potato is not soft enough at this point continue microwaving in 30 second increments. Repeat with second potato. (You can also roast the sweet potatoes in the oven, but this will take about 45 minutes). Once both potatoes are cooked, cut each in half and set aside to cool.
- Make the Pecan Streusel: In a medium bowl, mix together all ingredients until well combined. Set aside.
- By now the sweet potatoes should have cooled enough to handle. Scrape the potato out of the skin, place in a medium bowl and mash with a fork or pastry cutter. Measure two cups and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, cinnamon and salt until combined.
- Cut butter into one inch cubes. With the mixer on low speed add the cubes of butter one at a time and mix until you achieve a crumbled sand like texture.
- Add the egg whites and continue to mix on low until incorporated.
- With the mixer still on low speed slowly pour in the buttermilk.
- Add the vegetable oil, vanilla and 2 cups mashed sweet potatoes and mix until fully combined.
- Fill each cupcake tin 3/4 full then top with pecan streusel.
- Bake for 18-20 minutes or until a toothpick comes out clean with just a few crumbs.
- Let the cupcakes cool in the tins for about 5-10 minutes and then transfer to a wire rack to cool completely.
- While the cupcakes cool make the marshmallow meringue frosting (recipe below). Top each cupcake with marshmallow meringue frosting and toast the frosting with a pastry torch.
Marshmallow Meringue Frosting
Ingredients
- 8 large egg whites
- 2 cups sugar
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract
Instructions
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of your stand mixer. Set over a pot with simmering water to create a double broiler (make sure the bottom of the bowl does not touch the water). Whisk constantly until sugar is dissolved (3 to 4 minutes). The temp should reach 160 degrees on a candy thermometer or if you quickly dip the tip of two fingers in then rub them together you shouldn't feel any sugar granules (be careful it is hot).
- Transfer bowl to stand mixer fitted with the whisk attachment and beat (starting on low speed then gradually increasing to high) until stiff, glossy peaks form. This should take about 5-7 minutes.
- Add vanilla and mix until combined. Use immediately.
