If you love candied yams, you’ll love this combo of fluffy sweet potato cupcakes with a toasted marshmallow meringue! The perfect treat to welcome fall!
I usually look forward to fall. Pumpkin spice lattes are back on café menus and it gives me the perfect excuse to bust out my box of boots, chunky knit scarves, and cozy cardigans. Like, who cares that it’s still 80 degrees out?
Well, this year was different. As soon as September rolled around, fall seemed like a giant dark cloud coming to rain on my parade. And by parade, I mean summer break—the fun and seemingly never-ending family staycation. Where we stayed up late each night and slept in most mornings. Where big family breakfasts were a daily thing and work (for me anyway) was totally optional. Ah, summer…how I miss you!
One of the pros (and also a con) of working for yourself is that you make your own schedule. It’s usually not a big deal, because I’m a self-starter who’s good at taking the initiative—I would’ve made the best homeschool student!
I just think my mind is stuck in “vacation” mode and I haven’t been able to find a way out of it yet.
I thought an autumnal treat would give me the boost of excitement I needed for the start of fall in a few days. Guys, it actually worked! I mean, how could you not get excited over fluffy, sweet potato cake full of warm spices and topped with a cloud-like swirl of toasted marshmallow?! It’s like one of my favorite Thanksgiving dishes—candied yams—in dessert form! YUM!
I’m officially excited for fall time now! 🙌 Bring on the mulled cider, shorter days, fall leaves, pumpkin pie, and soups galore! Can’t. Wait! In the meantime, I hope you enjoy these sweet potato cupcakes with toasted marshmallow meringue!
In case you were wondering, or think that sweet potato in cake sounds weird, these cupcakes taste very pumpkin-y. And the toasted marshmallow meringue tastes like, well, toasted marshmallow! It such a delicious combo, not to mention a great excuse to break out that kitchen torch you never get to use!
But don’t worry, if you don’t have a torch, you can just as easily stick these under the broiler for a few seconds to toast the meringue. Just keep a close eye as the meringue can burn easily!
I hope you enjoy these, friends! Happy almost fall!
- ½ cup solid coconut oil (use refined for less coconut flavor)
- 1¼ cup coconut sugar
- 2 eggs (can use flax eggs,* but cupcakes may be more dense)
- 1 cup mashed cooked sweet potato (inside pulp of about 1–2 baked sweet potatoes)
- 2 cups unbleached all-purpose flour or gluten-free multi-purpose cup for cup blend, *carefully measured
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ginger
- ½ teaspoon nutmegnutmeg
- ½ teaspoon salt
- ⅔–1 cup almond milk or other milk of choice (amount will depend on flour used. Start with lesser amount and add more if batter is too dry)
- Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners and set aside.
- In a large bowl, mix together coconut oil and coconut sugar. Beat until fluffy. Add egg (or flax egg) and mashed sweet potato, blending well. Stir in flour, cinnamon, baking soda ginger, nutmeg and salt. Slowly pour in milk, mixing just until combined.
- Scoop batter into cupcake liners, filling ¾ of the way full. Place pan into the preheated oven and bake for 18–20 minutes, or just until cupcake tops are rounded and slightly firm to the touch.
- Let cupcakes cool slightly before removing from the pan and let cool fully before topping with meringue.
- Place egg whites, sweetener, and cream of tartar into a medium heat-safe bowl (or KitchenAid mixing bowl) and set over a small pot of boiling water. Careful not to let the bowl touch the water.
- Whisk the egg whites constantly for 3-5 minutes, until mixture is very warm to the touch. If using sugar, be sure to cook until all the granules are melted.
- Pour egg whites into the bowl of a stand mixer (or attach your kitchenAid bowl to the mixer) fitted with the whisk attachment or place in a large mixing bowl. Begin to beat on low for 1 minute and then slowly increase the speed to high. Beat until mixture begins to fluff up and hold stiff peaks, about 4-6 minutes. Careful not to over-beat.
- Place filling into a disposable piping bag and cut a 1-inch tip off the end (can also use a quart or gallon size plastic baggie and cut off one of the corners.) Pipe a large dollop of meringue onto each cupcake. Use a kitchen torch to lightly toast the meringues (optional). Makes 12–14 cupcakes
**Try not to scoop flour out of the bag with the measuring cup. It packs too much flour into the cup, resulting in dry goods. Lightly spoon flour into your measuring cup and level off with the back of a knife.)
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