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    Home > Recipes > Cakes + Cupcakes

    Sweet Potato Casserole Cupcakes {Homemade Marshmallow Frosting}

    Published: Nov 13, 2014 | Updated: Apr 19, 2022

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    These delectable Sweet Potato Casserole Cupcakes have a spiced sweet potato cake, a brown sugar pecan topping and a generous swirl of homemade marshmallow frosting!

    Jump to Recipe
    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!
    YouTube video

    I think I’m cursed.

    I see dishes and I can’t stop thinking about how to turn them into cupcakes.

    Pumpkin Pecan Pie Cupcakes? Check.

    Caramel Apple Cupcakes? Check.

    Peach Crisp Cupcakes? Check, check.

    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

    Make it stop!

    Or maybe don’t because this cupcake will give the sweet potato casserole a run for its money!

    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

    Moist spiced, sweet potato cake with a brown sugar pecan topping baked inside, all topped with the easiest homemade marshmallow frosting.

    And then you get to torch it! Isn’t this fun!?

    Everyone knows that the brown sugar marshmallow topping is the best part of the casserole, so I stuffed this little cupcake with a generous amount of traditional sweet potato casserole topping. Some baked down in the cupcake and some got nice and crispy on top.

    My husband isn’t a fan of marshmallows. Even vanilla cinnamon scented homemade marshmallow frosting. Which means…

    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

    More for me!

    Despite his aversion, he loved these cupcakes because all the individual tastes meld together into a harmony of sweet potato casserole flavors.

    This frosting was delightfully easy and the hint of cinnamon paired perfectly with sweet potato cake. It holds it’s shape but will remain soft and creamy so each bite will be better than the next!

    This cupcake has it all: texture, sweet and savory flavor, beauty.

    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

    The marshmallow frosting is impossibly smooth and creamy, a little crunch from the brown sugar pecan filling and the soft, and moist spiced sweet potato cake is a combination no one will be able to resist!

    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

    My only note here is to try not to taste test all of the topping. {cough, cough Lindsey}

    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!

    Sweet Potato Casserole Cupcakes {Homemade Marshmallow Frosting}

    Chef Lindsey
    These delectable Sweet Potato Casserole Cupcakes have a spiced sweet potato cake, a brown sugar pecan topping and a generous swirl of homemade marshmallow frosting!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 45 minutes
    Cook Time 20 minutes
    Total Time 1 hour 5 minutes
    Course Dessert
    Cuisine American
    Servings 16 people
    Calories 311 kcal

    Ingredients
     

    For the Cupcakes:

    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons cinnamon (slightly rounded)
    • ⅛ teaspoon freshly ground nutmeg
    • ½ teaspoon ginger
    • ½ teaspoon kosher salt
    • ½ cup light brown sugar (packed)
    • ½ cup granulated sugar
    • ½ cup unsalted butter (room temperature)
    • 1 teaspoon lemon zest (about 1 small lemon, dark yellow parts only)
    • 4 eggs
    • 1 ½ teaspoons vanilla
    • 1 cup sweet potato puree (about 2 small potatoes, directions below)
    • ⅔ cup whole milk

    For the Topping:

    • ½ cup dark brown sugar (packed)
    • ⅓ cup flour
    • 6 tablespoons melted butter*
    • 1 cup chopped pecans (toasted)
    • Dash Saigon cinnamon
    • Pinch kosher salt

    Frosting:

    • Marshmallow Frosting Recipe
    US Customary - Metric

    Instructions
     

    Cook Sweet Potatoes:

    • Peel and cut your sweet potatoes into 1 inch cubes. It doesn’t have to be exact. You just want them to be roughly the same size, so they cook evenly. Place in a small saucepot and cover with cold water. Bring to a boil over high heat, reduce to medium and continue to cook until very tender and can easily be pierced with a fork. Drain and mash with a spoon, puree with an immersion blender, or press through a ricer (my favorite because it gets out some of the strings).

    Make the Topping (Optional)

    • Mix all the topping ingredients together in a medium bowl and set aside.

    Make the Cupcakes:

    • Preheat your oven to 350° and line 16 muffin tins with liners (I use 2 plain liners).
    • In a medium bowl whisk together flour, baking powder, soda, salt and all spices; set aside.
    • In a large bowl on in the bowl of a stand mixer fitted with the paddle attachment, cream sugars, butter, and lemon zest together with a hand mixer until thickened, 3-4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla with the last egg.
    • Add the sweet potato puree and mix on medium until smooth and creamy, about 30 seconds.
    • Alternately add flour and milk, beginning and ending with flour. I add a third of the flour then half of the milk and repeat. Fold the last flour addition in by hand to avoid over mixing.
    • Scoop into prepared tins, filling almost to the top of the cup. Add a generous amount of topping the top of each cupcake, pressing some down inside. Bake in preheated oven 15-20 minutes or until a toothpick inserted near the center comes out with a few clinging crumbs. Mine took 17 minutes.
    • Remove immediately from muffin tins to cool completely on a wire rack.

    Assemble the Cupcakes:

    • Once cupcakes are cool, frost with your favorite piping tip! You can spread the frosting on but it will be messy and you will probably be covered in marshmallow fluff by the time you are done.
    • Toast the frosting with a kitchen torch or under a broiler. The frosting is delicious untoasted, so that is always an option.

    Video Instructions

    YouTube video

    Notes

    **Toast whole Pecans on a rimmed baking sheet in a single layer for 10 minutes in a preheated 350° oven, or until you can smell them and the light parts of the pecans have turned a light golden brown. Pre-chopped pecans will toast faster!
    Keyword Cupcake Recipe, salty sweet dessert, sweet potato
    Tried this recipe?Mention @cheflindseyfarr
    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!
    Sweet Potato Casserole Cupcakes with Homemade Marshmallow Frosting | Everything you love about sweet potato casserole in an adorable cupcake!!
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    Comments

    1. Stacy says

      November 14, 2020 at 6:54 pm

      Hi Lindsey. These cupcakes look amazing, I plan on making them this Thanksgiving. Can I make the marshmallow frosting and frost the cupcakes the day before, and if so when would I torch the marshmallow. Thanks

      Reply
      • Lindsey says

        November 16, 2020 at 11:30 am

        Hi Stacy, You absolutely can! I find the meringue lasts better if it is torched immediately and then stored in the refrigerator! Happy baking!

        Reply
        • Stacy says

          November 21, 2020 at 9:26 am

          Thank you Lindsey. Have a great Thanksgiving!!

          Reply
    2. Torie says

      October 10, 2016 at 12:54 pm

      Hi...looks wonderful! I was wondering...by sweet potatoes do you mean the white sweet potatoes or the orange yams? I know different regions call them different things...just wanted to check

      Reply
      • Lindsey says

        October 12, 2016 at 10:04 am

        Hi Torie! The orange yams!

        Reply
    « Older Comments

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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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