SWEET POTATO CUPCAKES WITH MARSHMALLOW CREAM CHEESE FROSTING

Apr 4, 2012

smitten ⋅ holiday, kiddos, sugars ⋅ cupcake, dessert, sweet potato ⋅ 3 comments

•A little twist on the holiday sweet potato and marshmallow casserole.  It’s hard to explain how good these are…..the potatoes make ’em moist, the spice from the cayenne gives it a little hmmmm factor, and the frosting is RIDICULOUS!  Even past the test of my most critical judges, the boys.  If you’ve ever read the story from my blaine’s ribs post you’d know how miraculous this is.  There are quite a few steps to these cupcakes that might sound intimidating, don’t be.  Bake the potatoes the night before and let chill in the fridge.  Can make the cupcakes the next day, cool, cover, and frost the next day to make it even easier.  These would be a hit for any occasion, and I’d betcha they’d never guess these were made from sweet potatoes.

 

cupcakes

1 cup unsalted softened butter-2 sticks
1 cup brown sugar
1 cup granulated sugar

1 cup cooked, mashed sweet potato (2 med sized potatoes also called yams)-try and bake the potatoes the day before
2 tsp orange zest

2 eggs + 2 egg yolks

1 tsp vanilla

2 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/2 tsp cinnamon
1/4 tsp cayenne pepper

1/2 cup milk

 

frosting

1 cup mini marshmallows

3 tbls unsalted butter

pinch of kosher salt

8 oz cream cheese-softened

2 1/2 cup powdered sugar

 

 

makes 24 cupcakes

prep and cooking time

potatoes- 1 hour cooking 1 hour to cool (over night is easier)

350°

cupcakes-3 hours prep, cooking and cooling time

350° reduce to 325°

frosting-1 hour prep and chilling time

 

 

Preheat oven to 350°  Scrub the potatoes, prick with a fork and coat with a little olive oil.  Place on sheet pan and bake approx 45 min to 1 hour until you can easily insert a fork through the center.

Cut in half and let chill in the fridge for at least an hour-scooping out of shell when easy to handle and spreading on plate to completely cool.  OR let sit in the fridge, uncovered overnight.  Give it a little mash with a fork the next day.  

Preheat oven to 350°  Line two 12 count muffin tins with paper liners, give a quick spray of cooking spray, and set aside. 

In a mixer fitted with the paddle attachment, cream together the butter and sugars.  Scrape down the sides of the bowl with a spatula.

Add in the sweet potato, blend.

Add the orange zest, blend.

Add the vanilla and eggs until well mixed.  Scrape down the sides of the bowl with a spatula.

In a seperate bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, and cayenne.

With the mixer on low, alternate mixing in dry ingredients with milk, starting and ending with dry.  Scrape down the sides of the bowl with a spatula.

Distribute 1/4 cup of the badder among the paper liners, making sure to only come up 3/4 to the top.  Place muffin tins in the oven and reduce heat to 325° for 20-22 min until a toothpick comes out clean.  Let cool completely before frosting.

For frosting

Melt the marshmallows, salt, and butter on med heat.

Cream together the powdered sugar and cream cheese.

With the mixer on low pour the mallow mix into the cream cheese mix, blend well.

Let sit in fridge for 1/2 hour before you spread on cupcakes♥Enjoy

 

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