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!
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Sweet Potato Cupcakes with Toasted Marshmallow Meringue
- Yield: 12–14 cupcakes 1x
Description
If you love candied yams, you’ll love this combo of fluffy sweet potato cupcakes with a toasted marshmallow meringue! Perfect treat to welcome fall!
Ingredients
Sweet Potato Cupcakes:
- 1/2 cup solid coconut oil
(use refined
one !important; margin:0px !important;” /> for less coconut flavor)
- 1 1/4 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
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2/3–1 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)
(use 
one !important; margin:0px !important;” /> for less coconut flavor)
Marshmallow Meringue:
- 4 large egg whites, room temperature (careful not to get any yolks in the whites!)
- 1/2 cup natural sugar
or honey
- 1/4 teaspoon cream of tartar
- pinch of salt
or honey
Instructions
Sweet Potato Cupcakes:
- 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 3/4 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.
and set aside.To Make the 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.
) and set over a small pot of boiling water. Careful not to let the bowl touch the water.Topping Cupcakes:
- 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
to lightly toast the meringues (optional). Makes 12–14 cupcakesNotes
*Flax eggs: 2 tablespoons ground flaxseed mixed with 6 tablespoons water. Let sit to jell for 5 minutes.
**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.)
- Category: Dessert, Gluten-Free
You may also enjoy these similar recipes:
Naturally Sweetened Hummingbird Cupcakes
Salted Chocolate Mocha Cupcakes
Chai-Spiced Cake with Fresh Figs and Caramel
These cupcakes are the prettiest and I love that toasted meringue topping!
My life has been so crazy over the last few months, so I haven’t been on the internet as much – but I am so glad that I’m back now and back on your website. Your blog design is so so so beautiful Joscelyn! I was so inspired when I saw it. It’s stunning – and all of the photos are so beautiful. I hope you are well! This recipe looks delicious as ever, the sweet potato flavour sounds amazing, and I loooove the sound of the marshmallow meringue! Pinned! <3
Hi Harriet! It’s so good to hear from you! Thank you for the love my friend! I really appreciate your sweet words and for pinning the recipe! I’m so glad you’re back now and can’t wait to head over to your blog to see what you’ve been up to these last few months! Hope you’re having a lovely week, girly! 🙂
Holy moly, those cupcakes look so yummy! I thought, at first, that it had a marshmallow top and was roasted, but that’s meringue? I wonder how a marshmallow one would come out?! Either way, I’d eat them up! I’ll have to try this recipe! 🙂
Holy moly, those cupcakes look so yummy! I thought, at first, that it had a marshmellow top and was roasted, but that’s meringue? I wonder how a marshmellow one would come out?! Either way, I’d eat them up! I’ll have to try this recipe! 🙂
Hi Shannon! Thank you!
This is epic!! These cupcakes are so beautiful and I’m sure the flavour is to die for. Seems like the perfect fall treat. Thanks for sharing! 🙂
Thanks Mikayla!
Unlike you, I’m happy that summer is over. Living in this Texas heat is overkill so I welcome the cooler days of Fall. Now about this cupcake…this is utter perfection! I can practically smell the toasting of the marshmallow frosting in that photo. Sweet potato is another fabulous alternative, esp for those who dislike pumpkin. I love them both so it’s a win for me 😉
Thank you Cori! I agree. I do enjoy fall. Your descriptive words brought a smile to my face today. I really appreciate your heartfelt comments. I hope you have a lovely weekend and happy first day of fall! xoxo
These look absolutely delicious!!!!! I have never had sweet potato in dessert before. Interesting!
Thank you for the kindness! Have a great weekend!
These are so original!. They look like they will taste divine. I guess I am baking tomorrow. I love anything sweet potato
Aw thank you Gillian! Have a great evening!
These look delicious! I’ll have to give this recipe a try!
Thanks Amber!
This looks totally delicious. I love the marshmallow meringue, it gives it a nice twist.
Thank you Luci!
OMG this looks amazing!!! I want to try!!!
Thank you Ruthie!
Some people are just waaay more creative. This post is swoon worthy. Love the gorgeous photos and I’m sure they taste just as amazing as they look!
Thank you so much for the kindness! Have a lovely day!
Oh my yum this is everything I have ever dreamed about! Pinning and making these later this week!
xoxo Christie
http://www.icanstyleu.com/blog/
Thanks for pinning Christie! Have a wonderful day and weekend!
I love candied yams, but this is honestly a whole ‘nother level. And I’m a giant cupcake fan, but I wouldn’t have thought of sweet potato ones, til now! Gonna try this recipe for the holidays.
Hi Lorna! Thank you for the encouragement! Have a lovely day!
I find sweet potato to be very similar to pumpkin, so I’m sure these are wonderful! I love the gorgeous look of the toasted marshmallow on top! YUM!
Thank you Beth! I hope you’re having a wonderful day 🙂
Hooray for almost Fall! I’m so excited too… although still relishing in Summertime produce/fruits. Your summer sounds like it was fantastic and restorative. Long breaks are so needed. The older I get the more I realize this and take time for it! These cakes are so scrumptious Joscelyn and that meringue is over the top gorgeous! I looove baking season! xo
All I needed was the picture of the cupcake and I was drawn in! I’m a lover for anything cake and this looks so yummy. Your pictures are to die for too!
Thank you so much for the encouragement, Courtney! Have a wonderful evening!