Ingredients and Weight:
For the cupcakes: * Sweet potatoes, peeled and mashed: 3 cups (680g) * All-purpose flour: 2 cups (250g) * Granulated sugar: 1 1/2 cups (300g) * Baking powder: 2 teaspoons (10g) * Baking soda: 1 teaspoon (5g) * Salt: 1/2 teaspoon (3g) * Eggs: 2 large * Vegetable oil: 1/2 cup (120ml) * Vanilla extract: 1 teaspoon (5ml)
For the frosting: * Unsalted butter, softened: 1 cup (225g) * Cream cheese, softened: 8 ounces (226g) * Powdered sugar: 3 cups (360g) * Toasted marshmallows: 2 cups (200g)
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Preparation Method Steps:
For the cupcakes: 1. Preheat oven to 350°F (175°C). Line cupcake tin with liners. 2. In a large bowl, whisk together mashed sweet potatoes, flour, sugar, baking powder, baking soda, and salt until combined. 3. In a separate bowl, whisk together eggs, oil, and vanilla extract. 4. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix. 5. Fill cupcake liners to about 3/4 full. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting: 1. In a large bowl, cream together butter and cream cheese until light and fluffy. 2. Gradually add powdered sugar, beating until smooth. 3. Coarsely chop the toasted marshmallows. 4. Fold the marshmallows into the frosting.
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