Sweet Potato Cupcakes with Maple Marshmallow Frosting

sweet potato cupcakes with maple marshmallow frosting on OvertimeCook

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You know how people argue over whether the traditional thanksgiving sweet potato casserole topped with marshmallows is too sweet for a side dish? Or maybe topping a casserole with candies isn’t considered sophisticated enough cuisine for today’s average consumer, aka food snob.

Personally, I don’t see the problem. Too sweet for a side dish? Uh, hello. Dessert. Duh. So simple, right?

Enter these phenomenal cupcakes. Sweet potato, topping with marshmallow. Unmistakably thanksgiving. Unmistakably dessert. Unmistakably delicious.

PS: did you think sweet potatoes and baking don’t work together? Think again! They are delicious and go perfectly with the spices generally associated with fall baking. If you don’t have sweet potatoes on hand though, feel free to sub canned pumpkin. Either way, you definitely want to try these!

Sweet Potato Cupcakes:

Yields: 18

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami/Whisk Magazine


1 cup oil

1 cup sugar

3 eggs

1 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sweet potato puree (from about 2 medium sweet potatoes)*

2 cups flour


Preheat oven to 350. Line a cupcake pan with paper liners.

In the bowl of an electric mixer, on medium speed, beat together the oil and egg for a couple of minutes until combined and slightly thickened.

Add the sugar, brown sugar, vanilla, cinnamon, nutmeg, baking soda and baking powder. Beat to combine. Add the sweet potato puree and beat to combine.

Turn the mixer to low and add the flour. Stir until just combined. Don’t overmix.

Spoon the batter into the prepared pans, filling the cups about ¾ full.

Bake at 350 for about 20 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool completely before frosting.

*To make sweet potato puree, bake the sweet potatoes at 350 for about an hour. Set aside to cool. Remove the skin and mash the sweet potato.

Maple Marshmallow Frosting

By Miriam Pascal, OvertimeCook.Com


2 sticks (1 cup) margarine

2 cups marshmallow fluff

2 ½ cups confectioner’s sugar

1 ½ teaspoons vanilla extract or vanilla bean paste

2 Tablespoons maple syrup

1 teaspoon cinnamon


In the bowl of an electric mixer fitted with a whisk attachment, beat together the margarine and marshmallow fluff until smooth. Add the rest of the ingredients and beat until smooth.

Spoon or pipe the frosting over the cooled cupcakes and enjoy!

Note: to pipe the frosting high like I did in the picture, you will need to double the frosting recipe. Pipe it with a large star tip, such as a wilton 1M.


sweet potato cupcakes with marshmallow frosting

Like these? You’ll love the following:

Snickerdoodle Cupcakes

Honey Cupcakes with Cream Cheese Frosting

Blueberry Cupcakes

Hope your week is going superbly! Enjoy the cupcakes! PS – don’t forget to enter the cookbook giveaway that I have going on now! And come back soon for more amazing treats! -Miriam


  1. EstherW says

    I love this idea! I love sweet potatoes and for awhile thought instead of making carrot cake for dessert that I should make sweet potato cake. Can’t wait to try this

  2. says

    Agree with the comment above – what stunning looking cupcakes!

    I must admit like you said I have never thought of sweet potato in a cake but must give this a try! Great post :)

  3. says

    I love your thinking on turning the casserole into dessert! And since I love marshmallows so much, I could probably just eat spoonfuls of the frosting alone.

  4. Kate says


    How far in advance can/should the icing be made? I’m making the cupcakes 1 day in advance of a shower I’m throwing and hoping to freeze those (for easier frosting). Can the icing also be made and refrigerated a day before?

  5. Tiffany Morris says

    I have sweet potato pie filling left over from a few pies I are could I use this filling for these cupcakes??? Would I still need all the eggs??

  6. Rachel Olsen says

    While the cupcakes were baking, they fell! Like, a huge crater-like fall! I don’t know what I did wrong. I kept the oven closed. Does the puree have to be creamy-liquidy? Does it matter that I used vegetable oil and not canola? Did I mix them too much? The taste was great, but they were definitely NOT cupcakes!

  7. Rhonda says

    I made these this past weekend. They were amazing!!!!! Next time I will use less maple syrup. I could do without the sweet smoky taste in the icing. Lovely recipe. Thanks!

  8. Exline4455 says

    I was wondering if the frosting would turn out okay if I omitted the maple syrup. We are not big syrup fans and I want to make these for Thanksgiving so I am hoping that just omitting it won’t mess with the consistency ?

  9. KrissyAshh says

    Made these delicious things, but the frosting is so liquidy it wont hold any form. I’ve refrigerated it and everything. Kinda sad looking cupcakes, mine are. Delicious but sad.

  10. Megan Turner says

    i made these last week for thanksgiving and they were a big hit! Did not have a single one left.

    Can you use this same recipe to make a cake, if so would you tweak anything and what would you recommend for baking temp & time?

  11. Cindy says

    Love this! Im thinking of making some but we usually use whole wheat flour in our house. Would the recipe work if I used whole wheat flour instead?

  12. Erin says

    I made these and brought them into work and everybody freaked out! 12 were gone in a flash. Everyone is asking for me the recipe!

  13. Susan says

    I made these with half regular/half gluten-free flour. They came out good, a little sunken in the middle like some others commented. At least half the batch was. I am thinking they need to bake a few more minutes. The only thing for me is the amount of sugar. Two cups is a lot when you are trying to reduce sugar and they are VERY sweet. Can the sugar be reduced or will it affect the finished product? I used a different frosting (cream cheese) with very little sugar because they were so sweet. It balanced it well.

    • overtimecook says

      Using gluten free flour may have affected the baking time. I can’t say about the sugar, as I haven’t tried it, but any changes to the recipes will have an effect on the recipe.

  14. Amy says

    LOVE the flavor of this cupcake and have made it several times! I keep having two problems though. The center of the cupcakes always cave in. I’ve tried several things to try and help, but none of them have worked. Also, the frosting never holds shape beautifully as seen in your photo, rather it melts into one big blob. Do you have any suggestions? Thanks.


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