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These Candy Potato Cupcakes with brown sugar marshmallow frosting are moist, candy, tender, and downright scrumptious. In the event you love Candy Potato Casserole, then you’ll love these cupcakes with simply the correct amount of sweetness for this Fall season.
Why You’ll Love This Recipe!
These straightforward Candy Potato Cupcakes are moist, candy, tender and downright scrumptious. With an identical taste to pumpkin cupcakes, these cupcakes are made with the nice and cozy spices of cinnamon and nutmeg and filled with candy potato taste, these are the right dessert for any special day this season – they’ve such a basic fall taste.
Then there’s the brown sugar marshmallow frosting…oh the frosting is a-mazing! It’s a unique texture than common frosting however not fairly like consuming a marshmallow both. You mainly simply must attempt it to be a believer!
Attempt these candy potatoes recipes: Twice Baked Candy Potatoes, Air Fryer Candy Potato Fries, Good Candy Potato Pie, Candy Potato Cookies with Do-it-yourself Streusel, Candy Potato Bread
Tips on how to Put together Contemporary Candy Potatoes
I cooked my contemporary candy potatoes by peeling, chopping and microwaving them in some water. After they had been fork tender, I drained the water and mashed. Be happy to attempt canned candy potato for this recipe.
Tips on how to Make Candy Potato Cupcakes
For full recipe particulars, together with components and measurements wanted, see the printable recipe card down under. Right here is step-by-step what you possibly can count on when making these cupcakes:
Preheat Oven + Prep Muffin Tin
Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners and put aside.
Mix Sugars + Moist Substances
In a big mixing bowl, utilizing a stand mixer or an electrical hand mixer, cream coconut oil (or unsalted butter) with each brown and granulated sugars. Stir in egg, egg yolk, vanilla extract and candy potato. Scrape sides and whip till moist combination turns into gentle and fluffy.
Mix Dry Substances
In a separate bowl, stir the dry components (all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg) collectively utilizing a fork or whisk.
Mix Moist + Dry Mixtures
With the mixer on low, alternate mixing in dry components and the milk, into the bowl with the moist components, beginning and ending with dry flour combination.
As soon as components are all integrated, combine the batter collectively by hand to make sure every thing is combined evenly.
Bake + Enable to Cool
Spoon into ready muffin tin (filling about 2/3 full) and place into scorching oven. Scale back temperature to 325° F and bake 18-22 minutes or till toothpick comes out clear after being inserted. Put aside to chill.
Make the Frosting
Place brown sugar, granulated sugar and water right into a small pot. Stir to moisten sugar and place over medium excessive warmth on the stovetop.
Whip Egg White
In a big bowl, whip egg white and cream of tartar till stiff peaks kind.
Mix Sizzling Sugar Combination + Whipped Egg White
As soon as the sugar dissolves in water and begins to bubble (not too violently), set a timer for 1 minute. After the 1 minute timer goes off, take away from warmth and stir in marshmallows. As soon as these have melted, slowly pour the scorching sugar combination into the egg whites whereas whipping with a hand mixer on medium velocity. Proceed whipping for 3-5 minutes or till frosting turns into very thick and holds its form.
Stir in Vanilla Extract + Scoop Frosting into Piping Bag
Stir in vanilla extract. Instantly (no time to dilly dally with this frosting) scoop frosting right into a piping bag and frost all cupcakes. High with toasted chopped pecans, if desired.
Storing + Make Forward Instructions
Cupcakes ought to be cooled to room temperature earlier than both frosting or storing. Retailer in an hermetic container with good becoming lid and into the fridge. They are going to keep contemporary for a day or two, however are greatest loved straight away.
Make Forward – These can simply be made a day earlier than you wish to serve them. As soon as they’re frosted, they need to be saved within the fridge due to the egg whites used within the frosting.
Freezing – The tender Candy Potato Cupcakes will be frozen to retailer for an extended time frame. I’d recommend freezing them unfrosted for those who can. Then, when you’re prepared to drag them out and use, permit them to defrost earlier than frosting.
FAQ + Baking Suggestions for Candy Potato Cupcakes
This recipe makes 12 cupcakes.
I cooked my contemporary candy potatoes by peeling, chopping and microwaving them in some water. After they had been fork tender, I drained the water and mashed. Be happy to attempt canned candy potato puree for this recipe.
Sure, in the end you possibly can. After all, these wouldn’t be candy potato cupcakes anymore. 🙂
Whereas peeling candy potatoes for baking is taken into account non-obligatory, you do have to peel a candy potato when utilizing for cupcakes.
After all! I’d say a Cream Cheese Frosting would work nice for those who don’t just like the style of marshmallow.
Different Cupcake Recipes to Attempt:
I hope you attempt these to your subsequent special day, whether or not it’s for Thanksgiving or Christmas dinner dessert. These actually are the very best moist cupcakes! The printable recipe card is under. Have a terrific day, mates!
In the event you make this recipe, I’d actually recognize it for those who would give it a star ranking and depart your evaluate within the feedback! When you’ve got an image of your completed dish, submit it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.
Candy Potato Cupcakes
These Candy Potato Cupcakes are moist, candy, tender and downright scrumptious. And the Brown Sugar Marshmallow Frosting is wonderful!!!!
Notes
*I cooked my contemporary candy potatoes by peeling, chopping and microwaving them in some water. After they had been fork tender, I drained the water and mashed. Be happy to attempt canned candy potato for this recipe.
Diet
Energy: 326kcal | Carbohydrates: 55g | Protein: 2g | Fats: 11g | Saturated Fats: 8g | Ldl cholesterol: 14mg | Sodium: 100mg | Potassium: 132mg | Fiber: 1g | Sugar: 44g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.9mg
