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Sweet Potato Souffle Cupcakes
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins

These moist and fluffy cupcakes are inspired by everyone's favorite Thanksgiving side dish- the sweet potato souffle! With a touch of pineapple and cinnamon, and a toasted marshmallow and pecan topping, it's just like grandma's casserole in dessert form! If you need a fun & unique treat to serve this holiday, look no further than this easy, one-bowl recipe.

Course: Dessert
Cuisine: American
Keyword: Cupcakes, souffle, sweet potato
Servings: 26 cupcakes
Calories: 311 kcal
For the Cupcakes
For the Topping
To Make the Cupcakes:
  1. Preheat the oven to 350 degrees F and line cupcake pans with papers.
  2. Place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl and whisk to combine.  

  3. Add the butter, and mix on medium speed until the mixture resembles damp sand. 

  4. Add the eggs, one at a time, scraping the bottom and sides of the bowl after each addition. 

  5. Add the mashed sweet potato, pineapple, and vanilla, and beat on medium high speed for about a minute to a minute and a half, to aerate the batter and build the cake's structure.

  6. Fill the cupcake papers about 2/3 full, and bake for 22-24 minutes, or until a tester inserted in the thickest part of the cake comes out clean.  

  7. Cool completely.

To Make the Topping:
  1. Place half the water in a large mixing bowl, and sprinkle the gelatin on top.  Set aside.
  2. Place the remaining water in a medium pot, along with the sugar, corn syrup, and salt.  
  3. Cook on medium heat, swirling the pot occasionally, until the mixture registers 240 degrees F on a candy thermometer. 

  4. Carefully pour the hot syrup over the reserved water/gelatin mixture. 

  5. Using a whisk attachment, whip the mixture on low speed until slightly thickened. 

  6. Increase the speed to high and whip until thick, glossy, and white. Stir in the vanilla. 

  7. Top the cooled cupcakes with the marshmallow topping (I used a piping bag with no tip), press a pecan half in the center, and brulee with a torch or under the broiler.

Recipe Notes
Prick the sweet potatoes with a fork, wrap them in foil, and roast for 60-90 minutes in a 425 degree oven.  Cool slightly, cut in half lengthwise, and scoop out the soft flesh.  This can be done up to a few days ahead.

©Baking a Moment

Nutrition Facts
Sweet Potato Souffle Cupcakes
Amount Per Serving
Calories 311 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 184mg8%
Potassium 123mg4%
Carbohydrates 57g19%
Sugar 47g52%
Protein 2g4%
Vitamin A 1710IU34%
Vitamin C 1.2mg1%
Calcium 41mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.