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–+ servings
Delicious sweet potato cupcakes with marshmallow cream cheese frosting and caramelised pecans

Sweet potato cupcakes with marshmallow frosting

Sweet potato casserole in a cupcake: a moist and not overly sweet sweet potato cupcake with creamy marshmallow cream cheese frosting, topped with caramelised pecans. Yum!
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Prep Time 45 minutes
Cook Time 23 minutes
Cuisine American/Australian
Servings 18 cupcakes

Equipment

Ingredients
  

For the cupcakes

  • 1 ⅓ cup plain flour
  • 2 tsp´ baking powder
  • 1 tsp baking soda (bi-carb soda)
  • ½ tsp salt
  • 1 cup sweet potato puree
  • ⅔ cup brown sugar (packed)
  • 125 grams butter softened
  • 2 eggs
  • 1 tsp vanilla essence
  • ½ cup buttermilk
  • ⅔ cup toasted pecans (optional)

For the frosting

  • 150 g cream cheese
  • 50 g butter at room temperature
  • 50 g marshmallow cream (Fluff)
  • 2 cups icing sugar
  • 1 tsp vanilla essence
  • 1 pinch salt

For the toffee

  • ½ cup brown sugar
  • 2 tbsp water
  • 1 pinch salt
  • 1 cup pecans (crushed)

Instructions
 

For the cupcakes

  • Preheat the oven to 180°c. Line a cupcake pan with patty pans.
  • Sift the flour, baking powder, baking soda and salt together and set aside.
  • Cream the butter until pale and fluffy. Add the sugar, eggs and vanilla essence and sweet potato puree and mix well.
  • Add half of the sifted dry ingredients and mix. Then add the buttermilk and stir to combine. Add the remaining dry ingredients and mix until well combined.
  • Spoon the mixture into the patty pans until ⅔ full.
  • Bake for 16-18 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool on a rack.

For the frosting

  • Place butter, cream cheese and marshmallow cream in a bowl and whip until creamy Add the vanilla and stir to combine. Sift in the icing sugar and mix until well combined.
  • Allow the cupcakes to cool completely before frosting. Sprinkle with the caramelised pecans.

For the caramelised pecans

  • Place your pecans in a ziploc bag, seal it, then hit it a few time with a rolling pin to break them them into small pieces. Line a tray with baking or wax paper and set aside.
  • Pour the sugar and water into a non-stick frying pan and heat over medium-high heat until the sugar is melted and the mix is bubbling rapidly.
  • Add the pecans and salt and stir until all the pecan pieces are coated in the melted sugar. Cook, stirring for 3 to 4 minutes until all liquid has evaporated. Be careful not to let it burn.
  • Spread the pecans onto the lined tray and spread them out as much as possible (use a fork, the sugar will burn) so that the pecans are not touching. Allow to cool for about 15 minutes before using to decorate the cupcakes.

Notes

Take care when making the caramelised pecans: hot sugar burns and can burn you very easily. 

Nutrition

Calories: 284.05kcalCarbohydrates: 45.01gProtein: 3.8gFat: 10.84gSaturated Fat: 2.68gCholesterol: 29.16mgSodium: 257.95mgPotassium: 182.23mgFiber: 1.68gSugar: 32.85gVitamin A: 3157.91IUVitamin C: 3.11mgCalcium: 87.74mgIron: 1.06mg
Keyword caramelised pecans, marshmallow frosting, Sweet potato cupcakes
Have you tried this recipe?Let us know how it was!