Sweet Potato Pie Cupcakes

why make this recipe

Sweet Potato Pie Cupcakes are a delightful treat that combines the flavors of classic sweet potato pie in a fun and portable cupcake form. They are perfect for fall gatherings, holidays, or any day when you want a cozy and comforting dessert. These cupcakes are moist, flavorful, and topped with mini marshmallows, making them both delicious and visually appealing.

how to make Sweet Potato Pie Cupcakes

Ingredients

• 1 cup mashed sweet potatoes (cooked and cooled)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup mini marshmallows (for topping)

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the mashed sweet potatoes, and mix until just combined.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack.
9. Once cooled, top each cupcake with mini marshmallows and optionally torch them for a toasted effect.

how to serve Sweet Potato Pie Cupcakes

Sweet Potato Pie Cupcakes can be served as a delightful dessert at any gathering. They can be enjoyed warm or at room temperature. For an extra special touch, you can torch the mini marshmallows on top for a fun s’mores-like finish. These cupcakes make a great addition to potlucks, parties, or family dinners.

how to store Sweet Potato Pie Cupcakes

To keep your Sweet Potato Pie Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, you can refrigerate them for up to a week. For longer storage, place them in a freezer-safe container and freeze for up to three months. Make sure to thaw them in the refrigerator before enjoying.

tips to make Sweet Potato Pie Cupcakes

• Make sure the sweet potatoes are well-cooked and cooled before mashing, as this helps achieve the right texture.
• Use room temperature ingredients, especially the butter and eggs, for easier mixing.
• Don’t overmix the batter; this can lead to dense cupcakes.
• You can experiment with other toppings like whipped cream or chopped nuts for extra flavor and texture.

variation

You can add chocolate chips or nuts to the batter for a bit of extra crunch. If you prefer a healthier version, swap some of the granulated sugar for natural sweeteners or reduce the amount of sugar used.

FAQs

Q: Can I use canned sweet potatoes instead of fresh?
A: Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before using.

Q: Can I make these cupcakes gluten-free?
A: Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

Q: How can I make these cupcakes ahead of time?
A: You can bake the cupcakes a day in advance and store them in an airtight container. Just add the marshmallow topping right before serving.