Sweet Potato Cupcakes with Marshmallow Meringue Frosting
The most surprising sweet treat ever....Sweet Potato Cupcakes topped with a light and fluffy Marshmallow Meringue Frosting.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Baking, cupcake, Dessert
Cuisine: American
Keyword: sweet potato cupcake
Servings: 24cupcakes
Calories: 216kcal
Author: Kellie
Ingredients
For the cupcakes:
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/2teaspoonbaking soda
1/4teaspoonsalt
1cupbuttersoftened
1 1/2cupssugar
3eggs
1large roasted sweet potatopeeled and mashed
1/2teaspoonvanilla
For the frosting:
8large egg whites
1 1/3cupgranulated sugar
1teaspoonvanilla extract
1/2teaspooncream of tartar
1/8teaspoonsalt
Instructions
Preheat oven to 350 degrees. Line twenty four 2-1/2-inch muffin cups with baking cups. Set aside.
In medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter with the paddle attachment on medium to high speed for 30 seconds.
Add sugar and beat on high speed until light and fluffy, about 2 minutes.
Add eggs, one at a time, beating on low speed after each addition until incorporated.
Add sweet potatoes and vanilla, beating until thoroughly combined.
Slowly add flour mixture. Beat until combined (the batter will be thick).
Divide batter evenly among prepared muffin cups.
Bake about 20 minutes or golden brown and cooked through. Cool in pan for 1 minute.
Transfer to a wire rack to cool completely.
For the frosting:
Fill a saucepan with a few inches of water and bring to a boil.
Fit a mixing bowl in the pan and make sure it's not touching the water.
Remove the bowl and whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand.
Place the bowl above the boiling water and continue whisking until the mixture until the sugar dissolves, about 1 to 2 minutes.
Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue has cooled and holds stiff peaks have formed, about 5-7 minutes.
Fill a pastry bag with the frosting and pipe the frosting onto the cupcake (or use an off-set spatula to frost your cupcakes.)
Lightly toast the frosting with a kitchen torch, if desired.
Notes
Cupcakes can be made in advance and frozen in an airtight container for up to 30 days.