with Toasted Marshmallow Meringue

Sweet Potato Cupcakes

Gather your ingredients

If you're making your own sweet potato puree, just heat it in the oven until it's soft, peel the skin off & puree it in a food chopper!

Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.

Mix the vegetable oil, light brown sugar, eggs, vanilla extract & sweet potato puree into the dry ingredients.

Fill 12 cupcake liners with the sweet potato cupcake batter and bake for about 20 minutes.

While the cupcakes are cooling, make the marshmallow meringue frosting! All you need is egg whites, sugar, cream of tartar & vanilla extract.

Pick your favorite large piping tip and swirl the frosting on top of the cupcakes. Then, toast the marshmallow with a torch.

These cupcakes are so soft and flavorful! They taste like sweet potato casserole but even better and in cupcake form!

More Fall Recipes

Orange Bundt Cake with Cranberry Glaze

Apple Streusel Muffins

Pecan Brownie Pie