Sweet Potato Cupcakes

These Sweet Potato Cupcakes make the perfect Fall treat. If you enjoy sweet potato casserole, you’re going to love this cupcake version of that amazing dish!

Author: Wondermom Wannabe

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 24 servings

Calories: 406 kcal per serving

Ingredients

1 box - white cake mix
3 - eggs
⅓ cup - butter
¼ cup - milk
¼ cup - maple syrup
¼ cup - brown sugar
1 - sweet potato
½ cup - butter
½ cup - shortening
1 tsp - vanilla extract
1 tsp - cinnamon
½ cup - heavy cream
4–5 cups - powdered sugar
2 cups - old-fashioned oats
1 cup - brown sugar
¼ cup - butter
1 tsp - cinnamon
1 tsp - sugar
1 bag - marshmallows

Instructions

Line muffin tin with cupcake liners. Preheat oven to 350 degrees.
Wash sweet potato, pierce with a fork several times, and microwave for 5 minutes on high. Then, set it aside to cool.
In large mixing bowl, cream together softened butter and brown sugar.
Slice cooled sweet potato in half and scoop the soft portion into the mixing bowl, discard the peel. Beat on medium until sweet potato is incorporated into the butter mixture.
Add the remaining ingredients and blend on low until ingredients are combined. Then, beat on high for two minutes, scraping down the sides halfway through to make sure the batter is consistently smooth.
Fill cupcake liners ⅔ full with the cake batter.
Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely.
Increase oven temperature to 400 degrees.
In large mixing bowl, cream together butter, shortening, and vanilla extract.
Add cinnamon and mix to combine.
Add 2 cups powdered sugar and half the cream. Mix on low until blended. Gradually add more powdered sugar and cream, scraping down the sides in the process. Once all the cream has been added, continue adding powdered sugar until the frosting has a thick, creamy consistency.
Beat on high for one to two minutes until frosting is smooth.
Place frosting in the refrigerator to chill.
Line a cookie sheet with parchment paper.
In a large bowl, combine the oats, brown sugar, cinnamon, sugar, and melted butter.
Using a wooden spoon, stir to combine the ingredients. Then, pour the mixture onto the parchment paper-lined cookie sheet.
Bake at 400 degrees for 10 minutes, stirring halfway through. When done, set aside to cool.
While the topping is cooling, line a cookie sheet with parchment paper and place 24 marshmallows on it. Place the marshmallows under the broiler just until they've browned and started to melt. Remove from broiler immediately.
Fill a piping bag with the frosting and using a large star tip, pipe the frosting onto each cupcake starting on the outer edge and moving in a circular pattern towards the center.
Pick up each cupcake and gently roll the frosted side in the crumble topping.
Place a browned marshmallow on top of each cupcake to finish.

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