Happy Thanksgiving, Canadians!! Being in France, we didn’t actually do Thanksgiving weekend like we would have at home (i.e. no turkey), but I wanted to make something that reminded me of this lovely time of year. And somehow, that thing ended up being these sweet potato cupcakes with marshmallow buttercream! Ok, so you might be thinking that sweet potato is a weird ingredient for a cake… but I promise these are awesome . Like, maybe one if the best cakes I’ve ever made! Hitchen swears these are his favourite cupcakes yet :) They’re lovely and spiced, and taste like FALL (my favourite time of the year). Here’s the recipe!

INGREDIENTS
makes 13-15 cupcakes

for the cupcakes;
100 g butter
200 g sugar
2 eggs, room temperature
125 g sweet potato puree
175 g flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
75 mL milk
1/2 teaspoon vanilla extract

for the buttercream;
150 g unsalted butter, room temperature
150 g icing sugar
15 large marshmallows, plus more for decorating
1 tablespoon unsalted butter
1 teaspoon vanilla extract

DIRECTIONS

Start by preparing the sweet potato, as it will need to cool. I used two small sweet potatoes, and didn’t use all of the second one, so a large sweet potato should be sufficient. Scrub each potato, prick the skin with a fork, and microwave for 5 to 7 minutes, or until very tender. Cut in half, and allow to cool to room temperature. Once cooled, scoop the insides out with a spoon, and mash well with a fork. Set aside 125 g of the pureed sweet potato.

Line muffin tin with paper baking cups, and preheat your oven to 180 C (~350 F). In the bowl of an electric mixer, combine the butter and sugar, and mix on medium speed until well combined. Add the eggs, one at a time, and beat on medium speed until the batter is silky. Add the sweet potato puree, and mix to combine.

Meanwhile, in a separate bowl, whisk together the flour, baking powder, and pumpkin pie spice. In a small measuring jug, combine the milk and vanilla, and microwave until warm.

Alternate adding the flour mixture and milk mixture to the butter mixture, mixing only on low speed and only until just combined.

Divide the batter amongst the cups, and bake for ~17 minutes, or until done. Cool on a rack, with the cupcakes still in the tins.

Make the frosting;
Combine the butter and icing sugar in the bowl of an electric mixer, and beat on high speed until light and fluffy. Combine the marshmallows and 1 tablespoon of butter in a glass jug, and microwave until melted – stir to combine. Pour the melted marshmallows into the frosting, and beat on high speed until well combined. **NOTE: Don’t worry if the warm marshmallows melt the buttercream a little, and it becomes a bit soupy! Just pop the bowl into the fridge for 3 or 4 minutes, and whip on high speed once again.** Add the vanilla extract, and whip through.

Pipe (or spread) the frosting onto the cooled cupcakes, and decorate with marshmallow halves and sprinkles!

YUM!!

PS – click here for the printable cupcake recipe, and here for the printable frosting recipe.