Sweet Potato Cupcakes and Maple Walnut Frosting
Sweet potato pie meets cupcake! Moist sweet potato cupcakes topped with luscious maple walnut frosting and a fluffy toasted marshmallow. Choosing between your favorite pumpkin cupcakes and these Sweet Potato Cupcakes and Maple Walnut Frosting will be the hardest decision you make this holiday!
Ingredients
Sweet Potato Cupcakes
- 2 Cups granulated sugar
- 1 Cup brown sugar
- 1 Cup vegetable oil
- 3 Eggs
- 1 15 oz can of sweet potato puree
- 2 tsp vanilla extract
- 3 cups unbleached all purpose flour
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
Maple Walnut Frosting
- 3/4 cup finely chopped walnuts
- 1 cup salted butter
- 3 cups powdered sugar
- 1/4 cup real maple syrup
- 1 teaspoon maple extract
- 1/8 teaspoon salt or to taste
- Large toasted marshmallows for the topping
Instructions
Sweet Potato Cupcakes
- Preheat oven to 350 F and line your cupcake pans.
- In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
- Beat the sugars and oil until fluffy.
- Mix in eggs one at a time and then vanilla.
- Blend in sweet potato puree.
- Gradually add in dry ingredients alternating with the milk and mix well.
- Fill the cupcake liners ⅔ full.
- Bake 20-23 minutes or until an inserted tooth pick comes out clean. Set aside to cool.
Maple Walnut Frosting
- Chop up the walnuts finely or use a food processor.
- In a large bowl, whip the butter until light and fluffy.
- Add two cups of powdered sugar and the maple syrup and beat well.
- Add another cup of sugar and salt and beat well again.
- Beat in the walnuts and pipe onto cooled cupcakes.
- For the marshmallows, with use a torch to toast the tops or place under a broiler for a few minutes until golden brown.