Sweet Potato Pie Cupcakes
Sweet Potato Pie Cupcakes are a delightful fusion of creamy sweet potatoes and warm spices, offering a comforting treat that’s perfect for any occasion. These fluffy cupcakes, topped with mini marshmallows, provide a whimsical touch to your dessert table. Easy to make and irresistibly delicious, they are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup roasted sweet potatoes (mashed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 eggs (room temperature)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Mini marshmallows (for topping)
Instructions
- Preheat oven to 400°F (200°C). Roast sweet potatoes until tender, about 45-60 minutes. Cool and mash.
- In a bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to wet ingredients until just combined.
- Line a muffin tin with liners and fill each about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Top cooled cupcakes with mini marshmallows and toast lightly if desired.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg