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Sweet Potato Cupcakes with Brown Sugar Marshmallow Frosting

Sweet Potato Cupcake with Brown Sugar Marshmallow Frosting Hello Monday!! Boy have I missed you! {NOT}

Yesterday, my daughter informed me that it was her birthday…again. {Her real birthday is the beginning of February.} She also told me that she wanted to sing and eat cake. Oh and yesterday was also Christmas.

She has a vivid imagination.

So, in an effort to be a good parent and play along, I started making cupcakes.

EXCEPT…..problem 1: no butter. Usually I never run out and have my body weight in butter spread between my fridge and freezer. Somehow I happened to finish my last stick without realizing it. {–>What?? How would I not notice?}

Solution: Coconut Oil. Worked like a charm and gave a really yummy coconut undertone.

I continue baking when…

Problemo numero dos-o: almost no all purpose flour left. Can a girl just not catch a break? Again, how did I neglect to see this?

Never fear! White whole wheat pastry flour is here! I’ve never been more glad to have 17 different flours on hand! Just kidding. I have 5.

So, I get the cupcakes into the oven when……son of a mother–> no powdered sugar. Ohhhhh effffff. {That’s the third thing to go wrong, incase you’ve been counting along with me.} I start going through my mind about what I could make without powdered sugar when the figurative light goes on and I remember marshmallow frosting. Pure genius.

The universe really wanted us to have cupcakes, apparently. Or, I’m a little persistent.

So, my cupcakes get pulled out of the oven, my mind is blown by this frosting, and we enjoy our afternoon celebrating a fake birthday. These cupcakes were a pain in my side  moist, sweet, tender and downright delicious. And the frosting was amazing. A different texture than regular frosting but not quite like eating a marshmallow either. You basically just have to try it to be a believer. Pretty pretty please make these. They won’t dissappoint. My happy little accident cupcakes :) Here’s how you do it:

cupcake 1 Mix some coconut oil, brown sugar and granulated sugar together in a bowl.

cupcake 3 To that, we’re going to pour in some vanilla bean paste {or just regular vanilla extract} and an egg + an egg yolk

cupcake 4 and the mashed sweet potato.

cupcake 7 Whip this up until it looks light and fluffy.

dry ingredients Now in a separate bowl, combine the dry ingredients–all purpose flour, white whole wheat pastry flour, baking soda, baking powder, salt, cinnamon and nutmeg.

cupcake 8 Find one of these cover things {which is a brilliant creation from KitchenAid–>perfect for baking with kids and messy adults}

cupcake 9 and with the mixer on low, alternate adding in the dry ingredients

cupcake 10 with some milk. Go back and forth starting and ending with the dry ingredients.

cupcake 12 After all the ingredients are combined, remove the bowl from the mixer and give it a few stirs by hand.

raw to baked cupcakes Now we’ll scoop our batter into our prepared pan and bake. Set these aside.

frosting 1 Now for the frosting {the best part!!} Pour some water into a pot filled with brown sugar and sugar. Stir this around and place over medium high heat.

frosting 2 We have 1 egg white left over from making the cupcakes, so we’re going to whip it up with a little cream of tartar.

frosting 3 You want stiff peaks like so.

frosting 4 Back to that sugar, once it comes to a nice rolling boil, start timing 1 minute. If you think it’s going to boil over, just stir in a little.

frosting 5 After the minute, remove it from the heat and stir in a few marshmallows until melted and smooth.

frosting 6 Now, at this point, I ran out of hands so you’re just going to have to trust me that I slowly poured that hot sugar mixture into the bowl of egg whites at the same time I was whipping it with my hand mixer. Once all the sugar is incorporated, continue whipping until the mixture is thick like frosting. Stir in a little vanilla and use immediately. No dilly dallying! I got mine into a piping bag and went to town!

Sweet Potato Cupcake with Brown Sugar Marshmallow Frosting 3 My daughter topped these with nuts and we had a lovely faux celebration! Try these out and let me know what you think! They truly are one of the best cupcakes I’ve ever had…and that’s saying a lot! Happy Monday! :)

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Sweet Potato Cupcakes with Brown Sugar Marshmallow Frosting

Yield: 12 cupcakes

Ingredients:

for the cupcakes-
1/2 cup coconut oil {or butter}
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk {save the white for the frosting!}
1/4 teaspoon vanilla bean paste {or 1/2 teaspoon extract}
1/2 cup cooked, pureed sweet potato*
2/3 cup all purpose flour
2/3 cup white whole wheat pastry flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup milk

for the frosting-
1 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup cold water
1/4 cup mini marshmallows
1 egg white
1 large pinch cream of tartar
1/4 teaspoon vanilla bean paste {or 1/2 teaspoon vanilla}
1/4 cup chopped & toasted pecans, optional

Directions:

Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.

In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato. Scrape sides and whip until light and fluffy. In another large bowl stir flours, leavenings and spices together using a fork or whisk. With the mixer on low, alternate mixing in dry ingredients with milk, starting and ending with dry. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly. Spoon into prepared tins and place into hot oven. Reduce temperature to 325 and bake 18-22 minutes or until toothpick comes out clean after being inserted. Set aside to cool.

For the frosting, place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat. In a large bowl, whip egg white and cream of tartar until stiff peaks form. Once the sugar dissolves in water and starts to bubble {not too violently} time 1 minute. After this, remove from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape. Stir in vanilla bean paste. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with chopped and toasted pecans, if desired.

*I cooked my fresh sweet potatoes by peeling, chopping and microwaving them in some water. After they were fork tender, I drained the water and mashed. Feel free to try the canned sweet potato for this recipe.

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48 Comments

  1. This is such a cute post, I love how you went along with your daughter and made cupcakes for her. I’m pretty sure you are the number one mom in the world right now!

    Also, I’m thinking about replacing my pillow with brown sugar marshmallow frosting. It will be sticky but worth it.

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  2. Haha I love how your baking adventures are as problematic as mine. I play it off as being creative by using different ingredients, but sometimes it is out of necessity because I failed at making sure I had all the ingredients beforehand. But look at the amazing results you got! Yum yum yum.

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  3. These look fantastic :) it’s great how you were able to immediately change to using coconut butter instead ~ very smart and yummy too 😀 These look so wonderful to me! I love sweet potato but have never had it in a cupcake hehe

    Thanks for sharing!

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  4. Love that you worked with what you had. Sometimes that produces the best result! Also crushing on your idea to use sweet potatoes! Yum!

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  5. I’m so in heart. And if the baby wants to celebrate her birthday a month late or multiple times – it means more cupcakes. And more cupcakes, is Never unfortunate. :)

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  6. Dude, you’re a cupcake Magyver.

    Also, way to be the best mom ever and let your daughter have another birthday. :):)

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  7. Coconut oil in place of butter is brilliant. Loving these Lauren!

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  8. Love that you used coconut oil!! I have some in the cupboard that I’ve yet to use on ANYTHING.

    That frosting looks like a dream. Yummy!!

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  9. Your frosting looks TO DIE FOR!!! How did you pipe it on so perfectly? I’m just not talented 😉

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  10. I can vouch, these were yummy for my tummy!!!!!! Thanks Lauren!

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  11. I love fake birthday parties! You’re a great mom, a shining example of never giving up :)

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  12. It’s amazing how you run out of the essentials yet you have so much backup! Now that’s a true baker.

    These cupcakes look great. And your daughter is freaking adorable.

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  13. Woww.. its really amazing on how you photograph each and every stage!! and these look amazing.. sweet potato.. who would have thought?!!

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  14. I TOTALLY need one of those pourer-cover thingies. I’m constantly making a mess and getting flour all over the place. Anyway, these cupcakes look so pretty and tasty, especially that frosting!

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  15. Can you make this without the whole wheat pastry flour? I have all the other ingredients on hand and would love to skip a trip to the store…

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  16. genius. this recipe looks simply decadent.

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  17. You are a wonderful Mom! Only you would bake cupcakes and celebrate a fake birthday for your daughter. And so creative of you working around all of your missed ingredients!

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  18. i bet using coconut oil was actually better!! i’m in love with sweet potatoes. this is an amazing recipe!

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  19. love these, lady! i am a HUGE fan of baking with sweet potato, or any root vegetable for that matter! also way into whole wheat pastry flour–well, any flours, really. i have an obscene amount of flours in my kitchen, i think it might be an obsession.

    these look absolutely scrumptious, and i think you are such a darling mom! that sweet kid of yours certainly learned well from her mama 😉

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  20. Hi!
    I’m ravishing your frosting recipe. My question is how much is cup?
    It’s like 125ml or 250ml?
    It’s very important for me, because I want to do this frosting, but i don’t have brown sugar, can I use another?

    Cheers!

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  21. Sounds great! I love the fact that you ran out of butter and white flour and used healthier alternatives:) Beautiful photos too.

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  22. My 2 year old and I made these yesterday, and they are awesome!!! Thanks for the great recipe. I am not normally a fan of frosting, but I definitely licked the bowl clean after making these! :-)

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  23. Great job improvising! Coconut oil is delicious, and the cupcakes are lovely.

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  24. I’m making these tonight but am wondering if I could substitute all purpose flour for the whole wheat pastry flour? Not sure if that would effect the texture of the cupcake though?? Any advice would be great!

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    • Lauren — March 14th, 2012 @ 4:09 am

      YES! That’s totally fine!

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  25. I tried these out this weekend and used them in my little “cupcake wars” i had with my boyfriend! they gave me the victory so i had to give credit to u, thank you so much and my mom says i have to make them for thanksgiving :)
    here is the final product
    http://wittlecabbage.deviantart.com/#/d4zr6oq

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  26. If I make these a day in advance, is the icing going to break down and be a soggy mess? I’ve had that experiance before when I made other icing with egg whites.

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    • Lauren — September 19th, 2012 @ 5:57 am

      No, this frosting should stay pretty solid.

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  27. Wow – these cupcakes are amazing!!! thank you for the recipe. I couldn’t quite get the frosting to turn out right (probably didn’t beat it long enough) but the flavors can’t be beat. I shared the results with some friends and they also were very impressed!

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  28. Lol! Have to try these.

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  29. sweet potato cupcakes

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  30. Resourcefulness at its best!

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  31. soooo.. i tried your frosting method out and well… it tasted delicious but the consistency came out REAL runny. any tips on what I might of done wrong.

    thanks

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