Thanksgiving Sweet Potato Cupcakes Recipe

Thanksgiving Sweet Potato Cupcakes
Thanksgiving Sweet Potato Cupcakes
Bake a sweet potato casserole into a cupcake this Thanksgiving.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 c all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 stick unsalted butter, softened
  • ½ c sugar
  • ½ c dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 c cooked and pureed sweet potatoes

Frosting ingredients

  • 1 bag mini marshmallows
  • 1 c candied pecans


  1. Preheat oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine the flour, baking powder, salt, cinnamon and nutmeg into a mixing bowl and set aside.
  3. Cream the butter and two sugars together in a large bowl until creamy.
  4. Add one egg at a time, along with the vanilla extract, to the butter mixture and beat for about a minute for each.
  5. Add about half of the flour mix and stir or beat it in gently.
  6. Add about half of the sweet potatoes and stir or beat in gently until just combined.
  7. Repeat with the remaining flour and sweet potato ensuring to not over beat the mixture.
  8. Pour the mixture evenly among the prepared tins.
  9. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  10. To make the topping, preheat the oven broiler.
  11. On non-stick baking paper, make 12 small mounds of mini marshmallows.
  12. Add some candied pecans on top.
  13. Brown the marshmallows under the broiler for about 20 seconds, or until the tops are a golden brown.
  14. Once the marshmallow topping has slightly cooled, scoop each mound on top of a cupcake.