Recipe Corner: "Southern Fried Bride's Sweet Potato Cupcakes with Cinnamon Marshmallow Frosting"

 

 

"Southern Fried Bride's Sweet Potato Cupcakes with Cinnamon Marshmallow Frosting"

 

1 1/4 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 stick butter, softened
1 cup sweet potatoes, mashed
1/3 cup buttermilk
1 egg
1 1/2 teaspoons pure vanilla extract

 

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners or coat with cooking spray. In large bowl, add flour, cinnamon, baking powder, baking soda and salt. Stir until well combined. Set aside. In separate bowl, add butter and sugar. Cream together 2 minutes. Add egg, sweet potatoes, buttermilk and vanilla. Mix until well combined. Add dry flour mixture in thirds until all of dry mixture has been added.  Divide batter evenly between the baking cups. Bake 18-20 minutes, or until  golden brown in color and spring back when lightly pressed in the enter. Cool for three minutes in  pan, then place cupcakes on wire rack to cool completely. Frost with "Cinnamon Marshmallow Frosting" or enjoy without frosting.

 

"Southern Fried Bride's Cinnamon Marshmallow Frosting"

 

1 (7 oz.) jar marshmallow creme

1 stick butter, softened

1 teaspoon pure vanilla extract

3 cups powdered sugar

2 tablespoons milk

 

In large mixing bowl, add all ingredients and mix on medium speed for 5-6 minutes, until frosting has a light and fluffy consistency. If mixture becomes stiff, add additional 1 tablespoon of milk.