Best Pumpkin & Sweet Potato Cupcakes with Vanilla Marshmallow Meringue Frosting
These gorgeous, super moist Sweet Potato & Pumpkin Spice Cupcakes are the definition of cozy fall vibes. Topped with toasted vanilla marshmallow meringue frosting, they have a sweet potato casserole meets pumpkin pie feel - and I’m all about it.
Servings: 12 Cupcakes
Calories: 301kcal
Equipment
- Spoon or Cookie Scoop
- Cupcake Liners
- Small Blow Torch
Ingredients
Vanilla Bean Meringue
- 3 Egg Whites
- 1 Cup Sugar
- 1 Scraped Vanilla Bean or 2 teaspoon Vanilla Paste
Sweet Potato & Pumpkin Cupcakes
- 1 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Sea Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cardamom
- ¼ teaspoon Ground Allspice
- 1 cup Brown Sugar packed
- ¼ Cup Unsalted Butter room temperature
- ¼ Cup Grapeseed or Canola Oil
- 1 Large Egg room temperature
- ½ Cup Pumpkin Puree
- ½ Cup Sweet Potato Puree Baked or roasted sweet potato, blended until smooth
- ¼ Cup Sour Cream
Instructions
Vanilla Bean Meringue
- Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. If using a thermometer you should reach 165 degrees F.3 Egg Whites, 1 Cup Sugar
- Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has completely cooled.
- Add vanilla, and mix on low until combined.1 Scraped Vanilla Bean
Pumpkin & Sweet Potato Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside for the time being.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom and allspice in a medium bowl and set aside.1 ½ Cups All-Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Sea Salt, 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice
- Add the brown sugar, butter, and olive oil to the bowl of your stand mixer. Using the paddle attachment, mix until light and fluffy, about 3-5 minutes. Add the room temperature egg, pumpkin puree, sweet potato puree, and sour cream one at a time. Make sure to scrape the bowl in between additions to ensure everything is well mixed.1 cup Brown Sugar, ¼ Cup Unsalted Butter, ¼ Cup Grapeseed or Canola Oil, 1 Large Egg, ½ Cup Pumpkin Puree, ½ Cup Sweet Potato Puree, ¼ Cup Sour Cream
- Add the dry ingredients in two parts, mixing until just combined.
- Using a spoon or a small cookie scoop, add batter into each cupcake liner until it is halfway full. Bake the cupcakes until golden and puffed, and a tester inserted into the center comes out clean which should be about 16 minutes.
- Allow cupcakes to cool completely before piping meringue on top of the cupcakes and then using a torch, lightly brown the meringue before enjoying!
Notes
Frequently Asked Questions
- What if I don’t have cardamom or allspice? Feel free to swap out the cinnamon, cardamom and allspice for an equivalent measure of pumpkin pie spice.
- Can I make these without dairy? Absolutely! Simply use your favorite plant-based butter and sour cream/greek yogurt substitute instead.
- Can I make them gluten-free? Gluten-free baking is a tricky science and one that I’m not as familiar with. Reason leads me to believe that a cup-for-cup gluten-free all-purpose flour blend *should* work here, but I haven’t tried it myself. If you do try, please let me know how it turned out in the comments below!!
Nutrition
Calories: 301kcal | Carbohydrates: 51g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 162mg | Potassium: 150mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4000IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
