SWEET POTATO-MARSHMALLOW MINI CUPCAKES
Sweet potato casserole is a holiday side dish that transforms easily into dessert. These adorable cupcakes have the punch of familiar spices (including a little cayenne) and a topping of toasted marshmallows a perfect stand-in for frosting.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield about 36 mini cupcakes
Number Of Ingredients 15
Steps:
- Make the sweet potato puree: Preheat the oven to 350 degrees F. Roast the sweet potatoes until very tender, about 1 hour. Let cool, peel, then puree in a food processor until smooth. Set aside 1 cup of the puree for the cupcakes and reserve the remaining puree for another use.
- Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line mini muffin tins with paper liners, and coat the liners and the top of the tin with cooking spray. Halve each marshmallow on the diagonal with kitchen shears; set aside.
- Whisk the flour, cinnamon, ginger, baking powder, baking soda, salt and cayenne together in a large bowl. Beat the butter, brown sugar and granulated sugar in another large bowl with an electric mixer on medium-high speed until light and creamy. Add the 1 cup of reserved sweet potato puree, and beat until incorporated (it's OK if the batter curdles). Beat the eggs in 1 at a time. Beat in the vanilla. Adjust the mixer speed to medium-low, and beat in the flour mixture in 3 additions, scraping down the side of the bowl as needed, until just incorporated.
- Divide the batter evenly among the cups of the prepared muffin tins. Bake until the tops spring back when pressed, 18 to 20 minutes, rotating the tins halfway through. Let the muffins cool in the tins for a few minutes, then transfer them to a rack. While the cupcakes are still warm, top each with a marshmallow half, cut-side down. Let the cupcakes cool completely. (They can be cooked and cooled a day ahead and stored at room temperature in an airtight container.)
- Preheat the broiler. Transfer half the cupcakes to an unlined baking sheet, and broil, rotating the sheet as needed, until the marshmallows are toasted and golden. Repeat with the remaining cupcakes. This can be done up to 2 hours before serving.
CHOCOLATE SWEET POTATO CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup cupcake pans with 14 cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together the water, oil, vinegar, vanilla, and sweet potato until smooth. Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix.
- Fill the cupcake liners about two-thirds full with the batter. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
- For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
- Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
- To serve: Top each cupcake with whipped cream. Garnish each cupcake with chocolate shavings or a dash of ground cinnamon.
Nutrition Facts : Calories 249, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 112 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Protein 2 grams, Sugar 30 grams
SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING
These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.
Provided by Doughgirl8
Categories Desserts Cakes Holiday Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
- Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
- Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
- Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
- To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
- To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g
SWEET POTATO CUPCAKES
Try a Sweet Potato Cupcakes recipe you won't be able to get enough of! Chopped pecans, powdered sugar, ground cinnamon and tasty cream cheese help give Sweet Potato Cupcakes even more sweet flavor.
Provided by My Food and Family
Categories Christmas Desserts
Time 2h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large saucepan of boiling water 23 to 25 min. or until tender; drain. Return potatoes to pan; mash until smooth. Cool completely.
- Heat oven to 375°F. Prepare cake batter as directed on package. Blend in mashed sweet potatoes. Spoon into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese and butter in large bowl with mixer until creamy. Blend in cinnamon. Gradually add sugar, mixing well after each addition.
- Spoon into pastry bag fitted with star tip; use to pipe frosting onto cupcakes. Sprinkle with nuts.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHEF JOHN'S SWEET POTATO MUFFINS
Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
- Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
- In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
- Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
- Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g
SWEET POTATO CUPCAKES
Super easy, delicious little cupcakes that are great during the Holiday Season or anytime! Got this out of a Better Homes & Gardens.
Provided by Rachel Marie
Categories Dessert
Time 1h5m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
- In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In large mixing bowl beat butter with electric mixer 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 combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick).
- Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely.
- Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.
- CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).
SWEET POTATO CUPCAKE
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
- In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork.
- Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven but keep the oven on.
- For the cake batter: In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan. Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking. Let cool to room temperature.
- In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar and browned butter on medium-high speed until light and fluffy. Beat in the eggs and then scrape down the bowl. Mix in the sweet potato puree and vanilla extract, beating until just combined. Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated.
- Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Set the pan on a rack to cool.
- For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth. Add the confectioner' sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Add the salt and mix to incorporate.
- To assemble: Use a piping bag to frost the cooled cupcakes generously.
SWEET POTATO CUPCAKES
Make and share this Sweet Potato Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and slowly add sugar, eggs and sweet potatoes. Sift the flour, baking powder, soda and spices together in a separate bowl.
- Mix the maple extract into the milk and Add dry ingredients alternately with the milk into the sweet potato mixture.
- Spoon the batter into lined cupcake cups.
- Bake in 350° oven for 20-30 minutes.
Nutrition Facts : Calories 118.4, Fat 3, SaturatedFat 1.8, Cholesterol 18.8, Sodium 77.6, Carbohydrate 21.5, Fiber 0.5, Sugar 12.2, Protein 1.7
SWEET POTATO CUPCAKES WITH CINNAMON FROSTING
These sweet cupcakes sneak a little vegetables in, too -- but are no less of a fall favorite. A tender, moist cake is topped with tangy cream cheese icing spiked with tons of cinnamon. The coziest cupcakes for the coziest season!
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Make the cupcakes: In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt to combine. Set aside.
- In a large bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined. Add half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour and mix to combine. Gently stir in the sweet potato puree.
- Divide the batter among the prepared muffin pan, filling each liner just over 3/4 full. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. Remove from the oven and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and cinnamon and mix well to combine. Scrape the bowl well, then add the vanilla and salt and mix to combine.
- Spread the frosting on top of the cooled cupcakes. Dust with more cinnamon, if desired, then serve.
SWEET POTATO CUPCAKES
Provided by Jennifer Iserloh
Categories Cake Dessert Bake Vegetarian Kid-Friendly Low Cal Cream Cheese Sweet Potato/Yam Healthy Self Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cupcakes
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING
A very light and airy cupcake with brown sugar icing. Topped with optional toasted marshmallows and a pecan half, these little cakes taste just like its Holiday Sweet Potato dish counterpart, but with a cupcake-y twist!
Provided by Candice
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 48
Number Of Ingredients 19
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
- Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
- Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
- Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 25 g, Cholesterol 31.6 mg, Fat 6.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 105.7 mg, Sugar 15.6 g
SWEET POTATO CUPCAKES
Yum! Dotted with tangy pineapple bits and crunchy nuts, these spiced seasonal goodies are bound to become an instant hit.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking powder, pie spice, salt and baking soda. In another bowl, combine eggs sweet potatoes, pineapple and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, pineapple and vanilla; beat until blended. Frost cupcakes.
Nutrition Facts : Calories 401 calories, Fat 16g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 244mg sodium, Carbohydrate 64g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET POTATO PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY
Here's what you need: unsalted butter, graham cracker, brown sugar, rolled oats, lightly packed brown sugar, large egg, vanilla extract, unsalted butter, mashed sweet potato, all purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, milk, unsalted butter, powdered sugar, milk, Kraft® Jet-Puffed Marshmallows
Provided by KraftHeinz
Categories Desserts
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
- Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
- Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
- Mix in the vanilla and butter, then the sweet potato, until smooth.
- Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
- Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
- Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
- While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
- Turn the oven to a high broil. Line a baking sheet with parchment paper.
- Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
- Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
- Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 96 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 74 grams
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- Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
- In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In large mixing bowl beat butter with an electric mixer 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 combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
- Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
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