I absolutely love sweet potatoes, and eat one almost everyday for lunch, by far my favorite clean food and soo healthy for you, but seriously, enough about healthy, let’s get to the cake part, it is my cheat day after all…
So this maybe the longest cupcake name ever, but I want y’all to know every bit of deliciousness that makes these lovelies. I’ve been wanting to make a sweet potato cupcake for a while now as an homage to one of my favorite Thanksgiving sides, FYI mashed sweet potatoes with a lightly toasted marshmallow topping.nom.nom.nom, but had been underwhelmed at some of the recipes I had been finding…sooo I decided I would just make one up and cross my fingers that it wouldn’t taste like poo would be delicious.
I knew I wanted it to be a spiced cake, but really wanted to get snockered on cake batter amp up the spice flavor by adding spiced rum, and y’all it sooo worked.
mash up all that sweet potato goodness (even if it is out of focus haha)
The spiced cake pairs with the sweet potato in such a warm, but not overly sweet way which is amazing with the sweet, fluffy, whipped marshmallow that has a hint of cinnamon and browned butter, oh my.
trust me y’all are gonna want to take a spoonful of this
mmm, ready to go in the oven
the fluff is gonna get all over your bowl, but so worth it
hello delicious cupcake, I’m going to eat you..
Bonus, this frosting pipes beautifully, and holds its shape perfectly, Y’all need to get on board this marshmallow frosting train sorry sometimes I say weird things..
- 1 Box of Spiced Cake Mix
- 2 Cups of Cooked Mashed Sweet Potato
- 1/4 of Vegetable Oil
- 3/4 Cup Spiced Rum (I used Captain Morgan)
- 1 Stick (1/2 Cup) of Browned Butter
- 3 Eggs
- 3 Sticks (1.5 Cups) of Butter, Room Temperature
- 1 Stick (1/2 Cup) of Browned Butter
- 2 Cups of Marshmallow Fluff
- 3 Teaspoons of Cinnamon
- Boil 2 medium/large sweet potatoes until a fork slides out easily. Remove the skins off of the sweet potatoes and in a bowl using a hand masher (or mixer) mash the potatoes together until smooth.
- Preheat the oven to 325 degrees F.
- Line 24 cupcake tins with paper liners, set aside.
- Brown 1 stick of butter in a pan, set aside to cool. **
- In a bowl with a hand mixer or stand mixer with paddle attachment, mix the cake mix, browned butter, rum, oil, eggs and sweet potatoes together in that order until well incorporated.
- Bake cupcakes for 15-20 minutes until they spring back to the touch.
- Brown 1 stick of butter, set aside to cool.
- In your bowl with handheld mixer or stand mixer with paddle attachment, beat the 3 sticks of butter until smooth then add the marshmallow fluff to the butter mixing well.
- Add the cooled browned butter, blend well.
- Now add the vanilla extract, and cinnamon until well incorporated.
- Now enjoy!
- **directions on how to brown butter can be found on my Apple Pie Cupcakes Post 🙂
- I piped the tops of my cupcakes with my Wilton 1M tip and Wilton disposable piping bag.