Go Back

Sweet Potato Cupcakes (Fluffy Marshmallow Frosting Recipe)

Try these soft, spiced Sweet Potato Cupcakes with marshmallow frosting — an easy, cozy, vegan-friendly dessert perfect for Thanksgiving or fall gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 9 cupcakes
Calories 180 kcal

Ingredients
  

For the Sweet Potato Cupcakes

  • ½ cup sweet potato puree (roasted or canned)
  • ½ cup milk of choice (dairy or plant-based) or water
  • 1 ½ tsp pure vanilla extract
  • 1 tbsp white or apple cider vinegar
  • 3 tbsp neutral oil (or replace with more sweet potato puree or Greek yogurt for oil-free version)
  • 1 cup flour (spelt, white, or gluten-free all-purpose)
  • ½ cup sugar or coconut sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Optional: ½ tsp ground ginger for warmth

For the Marshmallow Frosting

  • 1 cup unsalted butter or plant-based butter
  • 3 cups powdered sugar (or erythritol for sugar-free option)
  • 1 tsp pure vanilla extract
  • ⅛ tsp marshmallow extract (optional but heavenly)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a cupcake pan with 9 paper liners.
  • In a large bowl, whisk together sweet potato puree, milk or water, vanilla extract, vinegar, and oil. Let it rest for 10 minutes — this helps activate the vinegar and baking soda for fluffier cupcakes.
  • In a separate bowl, sift together flour, sugar, cinnamon, salt, baking soda, baking powder, and ground ginger.
  • Combine the dry and wet ingredients, stirring gently until a smooth batter forms. Do not overmix.
  • Scoop batter evenly into the prepared liners (about two-thirds full).
  • Bake for 18 minutes on the center rack. A toothpick should come out clean when done.
  • Cool completely before frosting — ideally refrigerate overnight for perfect texture and easy liner removal.

For the Frosting

  • In a large bowl, beat butter using an electric mixer until fluffy.
  • Gradually add powdered sugar, one cup at a time, mixing on low.
  • Add vanilla and marshmallow extract. Whip until thick and creamy.
  • Pipe or spread onto cooled cupcakes. Sprinkle cinnamon or crushed graham crackers on top for extra flair.