Ingredients

The following ingredients have 24 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, room temp
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temp
  • 1-15 oz can sweet potato puree
  • 1 teaspoon vanilla paste
  • 1/2 bag mini cinnamon flavored marshmallows

Instruction

  • Preheat oven to 350 degrees F.  Line muffins tins.
  • Whisk together flour, baking powder, baking soda, cinnamon and salt.  Set aside.
  • In the bowl of stand mixer with a paddle attachment, cream together granulated sugar, brown sugar and butter. Add eggs one at a time, making sure to scrape down the bowl with each addition.
  • Add the sweet potato puree and vanilla to the creamed mixture.  Mix until combined.
  • Add the whisked dry ingredients in two additions, scraping down the bowl to make sure the dry has been fully incorporated.
  • Divide the batter among the lined cupcake tin. Place one mini marshmallow in center of each. Using an mini offset spatula or a small spoon cover the marshmallow with surrounding batter.
  • Bake for 25-30 minutes until marshmallow has melted and cake is done.  Test with a toothpick to make sure toothpick inserted in side of cake comes out clean
  • Place a couple of marshmallows on top of cupcakes.  Using a kitchen torch, toast and brown the marshmallows.  Sprinkle with nuts and a light dusting of powdered sugar.  Serve at room temperature or warm up the cupcakes.