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Sweet Potato Cupcakes with Toasted Marshmallow
KITCHENAID13Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
13 SERVINGS
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 1 cup sweet potato (mashed roasted)
- 1 cup flour (sifted all-purpose)
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 egg whites (room temperature)
- 3 Tbsp. light corn syrup
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
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Directions
- Preheat your oven to 350 degrees and add 12 cupcake liners to a muffin pan.
- In your KitchenAid® Stand Mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.
- Next, pour in oil and mashed sweet potato and mix until incorporated. Scrape sides of bowl as needed. Turn your KitchenAid® Stand Mixer to the slowest speed and carefully add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined. Using an ice cream scooper, scoop cake batter into each cupcake liner filling only 2/3 of the way.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol35mg12% |
| Sodium170mg7% |
| Potassium75mg2% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber<1g3% |
| Sugars25g |
| Vitamin A30% |
| Vitamin C0% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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