1 1/2 cup flour
2/3 cup light brown sugar
2/3 cup milk
2/3 cup cooked sweet potatoes*, at room temperature
6 tablespoons butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon allspice
1 egg, at room temperature
Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg then mix thoroughly. Add flour, baking powder and salt to the butter mixture. In a small bowl, mix together the mix and potatoes. Add the mixture the rest of the batter and mix until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with toasted marshmallow frosting.
*This is a great way to use up leftover mashed or baked sweet potatoes or yams. Even something like these dressed up yams would work and be tasty but you would have to adjust the spices accordingly.
Sweet potato casserole has never made an appearance at any holiday table I’ve been to but I have read so much about it, I know it must be popular. I am against sweet side dishes or really anything sweet served at a time other than dessert or maybe breakfast but I have always been intrigued by the idea of the marshmallow topping. So I decided to make a cupcake out of it. The result: a super moist cupcake full of spice and sweet potatoes. The toasted marshmallow frosting is sweet, but the spice balances it and it just all comes together to make one really festive cupcake.
Note: I also think these would be good with vanilla cream cheese frosting.