holiday — kid-approved

Sweet Potato Casserole Cupcakes

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prep time 10 minutes
cook time 25-30 minutes

Overview

What could be better than an all time favorite Thanksgiving side dish transformed into a cupcake? No frosting needed for this recipe: it's replaced with mini marshmallows toasted to gooey perfection. Big, messy bites required!

BY:Cupcake Project

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 cups sugar
  • 1 15-ounce can sweet potato purée
  • 4 large Nellie’s Free Range Eggs
  • 1 cup vegetable oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons corn syrup
  • 8 ounces mini marshmallows

Directions

  • Preheat oven to 350F. Place cupcake liners in 2 12-cup muffin pans. Whisk together flour, cinnamon, nutmeg, baking soda, and salt and set aside.
  • In a large bowl, combine the sugar, sweet potato puree, and eggs. Beat with an electric mixer until smooth.
  • Mix in the oil, maple syrup, and vanilla extract.
  • Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated.
  • Fill cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove from muffin pans and set on a cooling rack. Cool to room temperature.
  • Place cooled cupcakes on a baking sheet lined with a silicone mat.
  • Use a pastry brush to coat the tops of the cupcakes with corn syrup (this will help the marshmallows adhere).
  • Press mini marshmallows all over the tops of the cupcakes.
  • Place the cupcakes under a broiler for about 3 minutes or until the marshmallows are lightly browned (this happens quickly, so keep the oven door open during broiling and watch them very closely).
  • While the marshmallows are still hot, use a fork or spoon to gently push together any that may have moved during broiling. Let cool slightly before serving.
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