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Sweet Potato Cupcakes with Toasted Marshmallow Meringue

  • Author: Joscelyn Abreu
  • Yield: 1214 cupcakes 1x


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!



Sweet Potato Cupcakes:

  • 1/2 cup solid coconut oil (use refinedone !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 12 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
  • 2/31 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)

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


Sweet Potato Cupcakes:

  1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners and set aside.
  2. 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.
  3. 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.
  4. Let cupcakes cool slightly before removing from the pan and let cool fully before topping with meringue.

To Make the Meringue:

  1. 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.
  2. 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.
  3. 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.

Topping Cupcakes:

  1. 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


*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