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Sweet Potato Cupcakes with Marshmallow Cream Frosting

Marshmallow Sweet Potato Cupcakes

It just wouldn’t be Thanksgiving without the yams or sweet potatoes. Consider this recipe Thanksgiving in a cupcake.

Although… I’m pretty sure the pilgrims didn’t have marshmallow frosting back in the day. 😕

Minor details.

sweet potato cupcakes

If you wish to take it one step further and stuff the cupcakes with cranberry jelly after baking, by all means go ahead!

Marshmallow Sweet Potato Cupcakes

Sweet Potato Cupcakes

(makes 10-11)

  • 1/2 cup milk of choice
  • 1/2 cup sweet potato puree
  • 2 1/2 tsp pure vanilla extract
  • 3 1/2 tbsp vegetable oil or melted coconut oil (35g)
  • 1 tbsp apple cider vinegar or white vinegar
  • 1 cup spelt flour or all-purpose flour (Or sub 1 cup Bob’s gf flour plus 1/2 tsp xanthan gum)
  • 1/2 tsp plus 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 cup brown sugar, coconut sugar, or xylitol
  • pinch pure stevia extract, or 1 extra tbsp sugar of choice

Preheat oven to 350 degrees F. Grease a cupcake tin or line with cupcake liners, and set aside. In a medium mixing bowl, whisk together the milk, sweet potato, vanilla, oil, and vinegar. Let sit at least 5 minutes. In a large mixing bowl, combine remaining ingredients and stir very well. Pour wet into dry, and stir until just evenly mixed. Pour evenly into cupcake tins. Make sure the batter fills only a little over half of each cupcake tin, as it will rise considerably as it cooks. Bake 19-20 minutes, or until cupcakes have risen and are lightly golden. Let cool 15 minutes before removing from the cupcake tins.

Marshmallow Frosting: (For a coconut-free alternative, simply use something like Ricemellow Crème as your frosting instead.)

  • 1 can full-fat coconut milk or coconut cream
  • pinch pure stevia, or 2-3 tbsp powdered sugar
  • 1/2 tsp marshmallow extract (such as this)

Open the coconut milk (try not to shake it before opening), and if it’s not already super-thick, leave the can in the fridge overnight. It should get very thick. If it doesn’t, you’ve gotten a can that won’t work for the recipe. I recommend Thai Kitchen Organic or—for a foolproof option, use coconut cream such as Trader Joe’s. (Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.) Once thick, transfer only the creamy coconut cream to a bowl and whip in your sweetener and extract with a fork or with beaters if you want to be really fancy. Due to the perishable nature of the whipped cream, it’s best to frost the cupcakes immediately before serving.

View Nutrition Facts

sweet potato cupcakes

Question of the Day:

What are your favorite ways to eat yams or sweet potatoes?

If you need inspiration, see the following link:  Healthy Sweet Potato Recipes.

Side note: I normally try very hard to not mention current events or anything not directly related to food and recipes (as it’s a slippery slope – there are so many causes, and how can you deem one cause more important than any of the others?). However, due to the magnitude, I feel compelled to mention the typhoon in the Philippines. Please take a few seconds today to visit your favorite reputable charity’s website, such as Red Cross or UNICEF, to find out how you can help.

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Published on November 11, 2013

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  1. Rose says

    (New reader – I love your site!!) I can’t eat coconut or soy (and a bunch of other stuff) – do you have any ideas on a vegan frosting alternative? (Suzanne’s brand ricemellow creme has soy in it).

  2. Bethanny says

    Hi Katie, I’m a huge fan of your blog and I noticed you make a lot of copycat versions of packaged desserts like the cosmic brownies and the vitatops. I was wondering if you could please do a copycat Oatmeal Creme Pie? They’re my best friend’s favorite but I can’t stand to let her eat one more packaged dessert when I know you could make a healthy one.

  3. Deidre says

    Hi Katie!

    I made these, and they are fantastically delicious! One change I made was instead of using the marshmallow topping I used a light whipped cream cheese, flavored with brown sugar and cinnamon. It was yummy. 🙂

  4. Deidre says

    I made these and they were fabulously delicious. One change I made was instead of using the marshmallow frosting I topped the cupcakes with light brown sugar and cinnamon flavored whipped cream cheese. Yummy!

  5. Marie says

    These look so yummy! I’m planning on making them for my family for Thanksgiving, but I was going to sub the oil with more sweet potato. If I do that, do I just use the same amount of sweet potato as the recipe calls for for oil? I really want to show my family that healthy desserts can be good, so of you can reply before Thanksgiving that’d be great! I love your blog so much and thanks for all the great recipes! 🙂

  6. Liz says

    I made these tonight with Bob’s GF flour (plus xanthan gum) and puréed pumpkin instead of sweet potatoes. I couldn’t find marshmallow flavor, so I used the Ricemellow Creme (a whole tub!) mixed with a few TBSP of powdered sugar and a bit of almond milk. Warning: the Ricemellow stuff is STICKY! The milk helped to make it more spreadable, though. The cupcakes were a big hit at the dinner party! The spice in the cakes is perfect. I’ll be making these again.

  7. Stephanie says

    I’m planning on making these and was wondering if garbanzo bean flour would work without having to add xanthan gum?

  8. Kieran says

    These look delicious, and I want to make them as Thanksgiving treats. If I wanted to make double the yield, is it not a good idea to double the measurements across the board for each ingredient? (I’m not an avid baker). Thanks for sharing!

  9. Izzy says

    Thanks for this recipe, sounds yummy.
    My fav way to eat sweet potatoes is simply roasted with olive oil, garlic and fresh cilantro 🙂

  10. Neha says

    These are great! I didn’t make the frosting b/c I didn’t have powdered sugar or marshmallow flavoring. I also used 1 tsp pumpkin pie spice in place of the ground cinnamon and ground ginger b/c I didn’t have ground ginger. Thanks for sharing!

  11. Molly Livingston says

    Hi Katie!
    This could be an incredibly stupid question (and I’m sorry if it is), but if I were to put purple food coloring in this for Mardi Gras it would change color right? Logically it would I just wanted to make sure in case there was some ingredient that would keep that from happening.

  12. Wendy says

    Hi Katie, I love your recipes!!!
    I was wondering if you had tried this with almond flour and for sweetener a super ripe banana? They sound awesome.
    Blessings, Wendy

  13. Tessa says

    I just finished this recipe (minus the frosting) and these are my thoughts:

    It is SUPER moist!
    It isn’t overly sweet.
    There isn’t an overbearing sweet potato taste.
    The recipe reminds me of a carrot or other spice cake.

    I’m so happy I finally got around to making this recipe! I did alter it a bit in that I used half, unbleached whole wheat flour, half all-purpose flour.

    Where options were available, I used cashew milk, melted coconut oil, acv, and brown sugar as my sweetener.

    It’s a really great recipe and I’m thinking next time I may add raisins,and another time maybe shredded carrots, and a time after that a bit of peanut butter-maybe a dollop in the center. I’ll just let my taste buds guide me.

    • Anonymous says

      This is a very late reply, so I’m sorry if it’s no longer helpful! Katie is a vegan and when she says “milk of choice,” she means that you can use almond milk, soymilk, coconut milk, skim milk, whatever works for you and your diet. I think I used skim milk or vanilla almond milk when I made these, and they turned out great!

  14. Diana says

    These were sweet and moist, no frosting necessary! I used sweet potatoes that I had boiled and mashed up. Thanks for a delicious recipe.



  15. Liz says

    For the frosting, you can also get an awesome marshmallow flavor by using Mallow Root Honey. My local farmer’s market has honey from a variety of plants and each honey tastes different. The Mallow Root has a definite marshmallow flavor and is all natural and yum. If you refrigerate your frosting, it should still stay pretty thick, even with the liquid sweetener. Or you could use it as the sweetener in your cupcakes – marshmallowy goodness all around!

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