Candy Potato Cupcakes - With Marshmallow Frosting

Stuffed with spiced cinnamon and candy potato taste, these marshmallow frosted candy potato cupcakes are like Thanksgiving dessert in a cupcake!

Gentle, moist, fluffy, and completely pleasant, you actually can’t go flawed with these selfmade frosted candy potato cupcakes.

They’re additionally an incredible possibility for Friendsgiving dinners, as a result of the cupcakes are straightforward to move, and visitors completely love them!

In case you want to take it one step additional and stuff the cupcakes with marshmallow fluff or cranberry jelly after baking, by all means go forward.

Readers additionally love this Crustless Pumpkin Pie

Above, watch the candy potato cupcake recipe video

Marshmallow Frosting Sweet Potato Cupcakes

Table of Contents

Candy potato cupcake substances

The recipe requires candy potato, cinnamon, pure vanilla extract, milk of selection or water, flour, oil, vinegar, sugar, salt, baking soda, baking powder, and floor ginger.

For oil free cupcakes, exchange the oil within the recipe with an equal quantity of extra candy potato puree, Greek yogurt, or milk of selection.

The cupcakes work with spelt flour or loosely measured white flour or gluten free all function flour. I’ve not tried utilizing almond flour, coconut flour, rice flour, or complete wheat flour right here and can’t suggest these.

Vinegar and baking soda trigger the cupcake to rise, very like within the widespread volcano science experiment. So no eggs are required. For vegan candy potato cupcakes, merely use water or your favourite plant based mostly milk.

In case you’re on the lookout for flourless cupcakes, attempt these Keto Chocolate Cupcakes.

What kind of candy potatoes?

The recipe works with just about any number of candy potato or yam, together with jewel, garnet, purple, white, and Japanese candy potatoes.

You should utilize roasted candy potato puree (right here’s the way to cook dinner candy potatoes) or canned candy potato puree, which ought to be out there close to the pumpkin at many common grocery shops and well being meals shops.

And when you want to substitute canned pumpkin or butternut squash puree, that’s advantageous too. In fact, they gained’t be candy potato cupcakes anymore!

make candy potato cupcakes

Begin by whisking the candy potato puree, water, vanilla extract, vinegar, and non-obligatory oil in a big mixing bowl.

Let this sit for ten minutes, when you preheat the oven to 350 levels Fahrenheit and line a cupcake tin with 9 liners.

Stir all remaining substances into the big bowl to kind a cupcake batter. Scoop the batter into the ready liners, going about two thirds of the best way up.

Bake for eighteen minutes on the oven’s middle rack. Then let cool earlier than frosting. In case you can wait, I wish to refrigerate the wholesome candy potato cupcakes in a single day, very loosely coated. The liners peel off simply the subsequent day, and there’s no danger of the frosting melting upon hitting a heat cupcake.

You can also make mini candy potato cupcakes in you favor. Lower the baking time to 9 minutes and bake the cupcakes in lined mini muffin tins.

The recipe was tailored from my Pumpkin Cupcakes and Pumpkin Muffins

Marshmallow Frosting

Be at liberty to frost the cupcakes in any means your coronary heart needs.

Attempt cream cheese frosting, softened almond butter, coconut butter, chocolate or vanilla frosting, or a easy dusting of powdered sugar.

I topped the cupcakes with the next selfmade marshmallow buttercream icing:

Utilizing beaters or a stand mixer, whip the next till it turns right into a thick buttercream frosting: 1 cup butter or plant based mostly butter, 3 cups powdered sugar or erythritol, 1 tsp pure vanilla extract, and 1/8 tsp marshmallow extract.

1/2 cup candy potato puree
1/2 cup water or milk of selection
2 1/2 tsp pure vanilla extract
1 tbsp white or cider vinegar
3 tbsp oil, or extra candy potato puree
1 cup spelt, white, or gf all function flour
1/2 cup sugar, unrefined if desired
1 tsp cinnamon
1/2 tsp every: salt, baking soda, and baking powder
non-obligatory 1/2 tsp floor ginger

Preheat the oven to 350 F. Line a cupcake tin. Whisk first 5 substances, and let sit at the very least 10 minutes. You possibly can sift remaining substances in a separate bowl when you wait or add them to the primary bowl after time is up, then stir to kind a batter. Scoop into the liners, about 2/3 of the best way up. Bake 18 minutes, then let cool. These style even higher the subsequent day, and the liners peel off simply after a day as nicely.View Diet Information