Sweet Potato Casserole Cupcakes (with Marshmallows) – Perfect Fall Treat

If you love sweet potato casserole, you’re going to like this cupcake version. These sweet potato casserole cupcakes take everything you love about the classic holiday side and turn it into a cozy handheld dessert.

Soft, spiced cupcakes made with real sweet potato puree are topped with gooey marshmallow fluff and toasted mini marshmallows for that nostalgic flavor. Perfect for Thanksgiving, fall gatherings, or when you want something sweet and seasonal, this recipe is sure to be a crowd favorite.

Sweet potato casserole isn’t just for the dinner table anymore, now you can enjoy it in cupcake form!

How to Make Sweet Potato Casserole Cupcakes

Here are the ingredients you need to make these sweet potato casserole cupcakes, plus step by step instructions for how to make them.

Ingredients

For the Cupcakes

• 1 cup unsalted butter, browned
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup vegetable or canola oil
• 2 large eggs, room temperature
• ¾ cup (150 g) light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup (245 g) sweet potato puree (~1 medium sweet potato)

For the Topping

• Marshmallow Fluff
• Mini marshmallows (enough to cover cupcakes)

Step by Step Instructions

#1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.

2. Place the butter in a small saucepan over medium heat. Cook, stirring often, until the butter foams and turns a golden brown color with a nutty smell. Remove from the heat and let it cool for a few minutes.

3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until the spices are evenly distributed.

4. In a large bowl, combine the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree. Whisk until the mixture is smooth and fully blended.

5. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Be careful not to overmix – stop as soon as no streaks of flour remain.

6. Divide the batter evenly among the prepared liners, filling each one about three-quarters full. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.

7. Top each cupcake with a spoonful of marshmallow fluff. Then press mini marshmallows into the fluff in a single layer so they hold in place.

8. Using a butane torch, lightly toast the marshmallows until golden brown, creating a topping similar to sweet potato casserole.

9. Serve right away or store in an airtight container until ready to enjoy.

These cupcakes take a holiday favorite and make it simple to share. The soft spiced cake and melty marshmallows are a great combo, and they fit right in with any fall or Thanksgiving spread. Bake a batch, pass them around, and enjoy a sweet twist on a classic.

More Fall Treats

• Caramel Apple Cheesecake Bars
• Maple Fudge Recipe with Walnuts
• Pumpkin Cheesecake Bars
• Caramel Apple Bars
• Pumpkin Turnovers with Puff Pastry
• Pumpkin Custard Pie
• Pumpkin Filled Cream Puffs
• Apple Crumb Cake
• No Bake Pumpkin Pie
• Pumpkin Cinnamon Rolls

Print Recipe

Sweet Potato Casserole Cupcakes

These sweet potato casserole cupcakes is a fun twist on a holiday classic, bringing cozy fall flavors to dessert time. Made with real sweet potato puree, warm spices, and a toasted marshmallow topping, they’re an easy and festive treat for Thanksgiving or any autumn gathering.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert

Servings: 12 cupcakes

Author: Carol

Ingredients

For the Cupcakes

• 1 cup unsalted butter, browned
• 1 cup 125 g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup vegetable or canola oil
• 2 large eggs, room temperature
• ¾ cup 150 g light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup 245 g sweet potato puree (~1 medium sweet potato)

For the Topping

• Marshmallow fluff
• Mini marshmallows (enough to cover cupcakes)

Instructions

• Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.
• Place the butter in a small saucepan over medium heat. Cook, stirring often, until the butter foams and turns a golden brown color with a nutty smell. Remove from the heat and let it cool for a few minutes.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until the spices are evenly distributed.
• In a large bowl, combine the browned butter, oil, eggs, brown sugar, vanilla, and sweet potato puree. Whisk until the mixture is smooth and fully blended.
• Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Be careful not to overmix – stop as soon as no streaks of flour remain.
• Divide the batter evenly among the prepared liners, filling each one about three-quarters full. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
• Top each cupcake with a spoonful of marshmallow fluff. Then press mini marshmallows into the fluff in a single layer so they hold in place.
• Using a butane torch, lightly toast the marshmallows until golden brown, creating a topping similar to sweet potato casserole.
• Serve right away or store in an airtight container until ready to enjoy.