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A sweet potato cupcakes topped with toasted marshmallows on a white table.

Sweet Potato Cupcakes with Toasted Marshmallows

Think of these cupcakes as sweet potato casserole but in dessert form! Warmly spiced and tender, these sweet potato cupcakes are perfect topped with honey and mini marshmallows.
Course Dessert
Cuisine American
Keyword dairy free, sweet potato cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Initial Cooling Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 cupcakes
Calories 252 kcal
Author Dairy Free for Baby

Ingredients

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup sweet potato puree
  • ½ cup vegetable oil
  • ¼ cup unsweetened almond milk
  • 1 large egg
  • 1 teaspoon vanilla extract

For the topping (optional, can use frosting instead):

  • 3 tablespoons honey
  • 1 ¼ cup mini marshmallows

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-count muffin tin with paper liners (or grease the muffin tin).
  2. In a medium mixing bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt.
  3. In another large mixing bowl, mix together the sugar, sweet potato puree, oil, almond milk, egg, and vanilla extract. Stir until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Portion the batter into the 12-count muffin tin, dividing evenly. Bake at 350 degrees F for 20-23 minutes, or until the cupcakes are cooked through and a toothpick inserted into the center pulls out clean.
  6. Let the cupcakes cool for about 20-30 minutes. Drizzle each cupcake with a little honey, immediately pressing about 10 mini marshmallows on top of each one.

  7. Preheat the broiler for a few minutes, then place the cupcakes under the broiler for about 1 minute, until the marshmallows are toasty (keep a close eye on them; they toast quickly). Remove and enjoy!

Recipe Notes

  • If you don’t have leftover sweet potato puree for this recipe, you can microwave a large sweet potato, or peel, cut into chunks, and boil. Then process into a puree in a mini food processor.
  • As an alternative to marshmallows, a dairy-free cream cheese frosting or dairy-free buttercream works very well on these cupcakes. Many store bought options are dairy free if you don’t want to make frosting from scratch; check labels.

 

Nutrition analysis (approximate per cupcake): 252 calories, 10 g fat, 1.5 g saturated fat, 220 mg sodium, 39 g carbohydrate, 1 g fiber, 23 g sugar, 2.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 2%