Sweet Potato Cupcakes with Toasted Marshmallow Frosting
These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.
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Recipe Summary
Ingredients
Directions
Cook's Note:
If you have a handheld creme brulee torch, you can use that to brown the topping instead of your oven's broiler.
Editor's Note:
Please note the differences in yield and bake time when using the magazine version of this recipe.