Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

This recipe contains gluten free notes.


  • 2 cups all-purpose flour (GF use Domata)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 16 tbsp unsalted butter, softened
  • 1 1/2 cup sugar
  • 3 large eggs
  • 17oz sweet potato puree
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Line cupcake pans with liners - this recipe makes about 24 cupcakes.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir together with a fork and set aside.
  3. In the bowl of an electric mixer, fitted with paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  4. Beat in the eggs, one at a time, scraping down the bowl after each addition.
  5. Mix in sweet potato puree and vanilla, just until incorporated.
  6. Reduce mixer speed to low and add the dry ingredients, mixing until just combined.
  7. Divide batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes. Let cool in the pan for about 7 minutes, then transfer to a wire rack to cool completely.