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Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Deborah, Taste and Tell
  • 80 minutes
  • Serves 30

INGREDIENTS

3/4 cup

butter, at room temperature

2 1/4 cups

brown sugar

3

eggs

1 1/2 tsp

vanilla extract

1 1/2 cups

cooked, mashed sweet potatoes

3 cups

all-purpose flour

1 tbsp

baking powder

1 1/2 tsp

ground cinnamon

1 1/2 tsp

ground ginger

3/4 tsp

ground nutmeg

3/4 tsp

baking soda

3/4 tsp

salt

1/2 tsp

ground cloves

3/4 cup

milk

4

egg whites, at room temperature

1 cup

sugar

2/3 cup

corn syrup

1 tsp

vanilla extract