Description
Inspired by the classic holiday casserole, these sweet potato cupcakes are frosted with “sweet potato orange” buttercream and crowned with marshmallows. They’re whimsical, cozy, and perfect for fall or Thanksgiving dessert tables.
Ingredients
24 baked sweet potato cupcakes (use your favorite spiced cupcake base)
4 cups buttercream frosting (color with orange gel paste to resemble sweet potato mash)
1½–2 cups mini marshmallows
Optional twists:
Add a touch of maple or cinnamon to the buttercream
Sprinkle chopped candied pecans on top for crunch
Lightly toast marshmallows with a kitchen torch for a brûléed finish
Instructions
Tint the buttercream with a dab of orange gel paste to match the hue of sweet potatoes.
Fill a piping bag fitted with a 1M open star tip. Pipe a generous swirl on each cupcake.
Immediately sprinkle with mini marshmallows.
Optional: Gently toast marshmallows with a culinary torch for a golden, gooey touch.
Garnish with pecans or a dash of cinnamon if desired.
- Prep Time: 20 minutes
- Assembly Time: 10 minutes
Nutrition
- Calories: 290 / Cupcake
- Sugar: 28g / Cupcake
- Fat: 14g / Cupcake
- Carbohydrates: 38g / Cupcake
- Fiber: 1g / Cupcake
- Protein: 1g / Cupcake