Forget the casserole and go straight for dessert! These moist, spiced sweet potato cupcakes are topped with a marshmallow frosting, and then toasted to give them that familiar Thanksgiving flavor.
- 3/4 cup butter, at room temperature
- 2 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cooked, mashed sweet potatoes
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 3/4 cups milk
- 4 egg whites, at room temperature
- 1 cup sugar
- 2/3 cup corn syrup
- 1 teaspoon vanilla extract
To make the cupcakes
- Preheat the oven to 350F. Line 30 muffin tins with cupcake liners.
- Beat the butter and brown sugar in the bowl of a mixer until light and fluffy. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla and then the sweet potatoes.
- In a bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves. Mix half of the flour mixture into the sweet potato mixture, followed by the milk, then the remaining flour.
- Scoop the batter into the prepared cupcake liners, filling each about 3/4 full. Transfer to the oven and bake until the center springs back when touched, 18 to 22 minutes. Cool completely on a wire rack.
To make the frosting
- In a stand mixer, beat the egg whites until they form stiff peaks.
- Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
- Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes.
- Pipe the frosting onto the cooled cupcakes. Use a kitchen torch to toast the frosting.