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These Candy Potato Cupcakes with brown sugar marshmallow frosting are moist, candy, tender, and downright scrumptious. When you love Candy Potato Casserole, then you’ll love these cupcakes with simply the correct amount of sweetness for this Fall season.
Why You’ll Love This Recipe!
These straightforward Candy Potato Cupcakes are moist, candy, tender and downright scrumptious. With the same taste to pumpkin cupcakes, these cupcakes are made with the nice and cozy spices of cinnamon and nutmeg and filled with candy potato taste, these are the proper dessert for any special day this season – they’ve such a basic fall taste.
Then there’s the brown sugar marshmallow frosting…oh the frosting is a-mazing! It’s a distinct texture than common frosting however not fairly like consuming a marshmallow both. You mainly simply need to strive it to be a believer!
The way to Put together Contemporary Candy Potatoes
I cooked my recent candy potatoes by peeling, chopping and microwaving them in some water. After they had been fork tender, I drained the water and mashed. Be happy to strive canned candy potato for this recipe.
The way to Make Candy Potato Cupcakes
For full recipe particulars, together with components and measurements wanted, see the printable recipe card down under. Right here is step-by-step what you’ll be able to anticipate when making these cupcakes:
Preheat Oven + Prep Muffin Tin
Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners and put aside.
Mix Sugars + Moist Components
In a big mixing bowl, utilizing a stand mixer or an electrical hand mixer, cream coconut oil (or unsalted butter) with each brown and granulated sugars. Stir in egg, egg yolk, vanilla extract and candy potato. Scrape sides and whip till moist combination turns into gentle and fluffy.
Mix Dry Components
In a separate bowl, stir the dry components (all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg) collectively utilizing a fork or whisk.
Mix Moist + Dry Mixtures
With the mixer on low, alternate mixing in dry components and the milk, into the bowl with the moist components, beginning and ending with dry flour combination.
As soon as components are all integrated, combine the batter collectively by hand to make sure all the pieces is blended evenly.
Bake + Permit to Cool
Spoon into ready muffin tin (filling about 2/3 full) and place into scorching oven. Cut back temperature to 325° F and bake 18-22 minutes or till toothpick comes out clear after being inserted. Put aside to chill.
Make the Frosting
Place brown sugar, granulated sugar and water right into a small pot. Stir to moisten sugar and place over medium excessive warmth on the stovetop.
Whip Egg White
In a big bowl, whip egg white and cream of tartar till stiff peaks type.
Mix Sizzling Sugar Combination + Whipped Egg White
As soon as the sugar dissolves in water and begins to bubble (not too violently), set a timer for 1 minute. After the 1 minute timer goes off, take away from warmth and stir in marshmallows. As soon as these have melted, slowly pour the scorching sugar combination into the egg whites whereas whipping with a hand mixer on medium pace. Proceed whipping for 3-5 minutes or till frosting turns into very thick and holds its form.
Stir in Vanilla Extract + Scoop Frosting into Piping Bag
Stir in vanilla extract. Instantly (no time to dilly dally with this frosting) scoop frosting right into a piping bag and frost all cupcakes. Prime with toasted chopped pecans, if desired.
Storing + Make Forward Instructions
Cupcakes ought to be cooled to room temperature earlier than both frosting or storing. Retailer in an hermetic container with good becoming lid and into the fridge. They may keep recent for a day or two, however are greatest loved straight away.
Make Forward – These can simply be made a day earlier than you wish to serve them. As soon as they’re frosted, they need to be saved within the fridge due to the egg whites used within the frosting.
Freezing – The tender Candy Potato Cupcakes could be frozen to retailer for an extended time frame. I might recommend freezing them unfrosted in the event you can. Then, when you’re prepared to drag them out and use, enable them to defrost earlier than frosting.
FAQ + Baking Ideas for Candy Potato Cupcakes
This recipe makes 12 cupcakes.
I cooked my recent candy potatoes by peeling, chopping and microwaving them in some water. After they had been fork tender, I drained the water and mashed. Be happy to strive canned candy potato puree for this recipe.
Sure, in the end you’ll be able to. After all, these wouldn’t be candy potato cupcakes anymore. 🙂
Whereas peeling candy potatoes for baking is taken into account elective, you do must peel a candy potato when utilizing for cupcakes.
After all! I might say a Cream Cheese Frosting would work nice in the event you don’t just like the style of marshmallow.
Different Cupcake Recipes to Strive:
I hope you strive these in your subsequent special day, whether or not it’s for Thanksgiving or Christmas dinner dessert. These actually are one of the best moist cupcakes! The printable recipe card is under. Have a terrific day, associates!
When you make this recipe, I might actually admire it in the event you would give it a star score and go away your overview within the feedback! When you have an image of your completed dish, submit it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.
Candy Potato Cupcakes
These Candy Potato Cupcakes are moist,candy,tender and downright scrumptious. And the Brown Sugar Marshmallow Frosting is superb!!!!
*I cooked my recent candy potatoes by peeling,chopping and microwaving them in some water. After they had been fork tender,I drained the water and mashed. Be happy to strive canned candy potato for this recipe.
Energy:326kcal| Carbohydrates:55g| Protein:2g| Fats:11g| Saturated Fats:8g| Ldl cholesterol:14mg| Sodium:100mg| Potassium:132mg| Fiber:1g| Sugar:44g| Vitamin A:30IU| Vitamin C:0.2mg| Calcium:46mg| Iron:0.9mg