Sweet Potato Souffle Cupcakes

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Sweet Potato Souffle Cupcakes

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.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: Cupcakes, souffle, sweet potato

Servings: cupcakes

Calories: 311kcal

Ingredients

For the Cupcakes

2 cups all-purpose flour
1 1/2 cups dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup unsalted butter (2 sticks), softened
4 large eggs
2 cups mashed roasted sweet potato (about 2 medium sweet potatoes)
1/2 cup chopped pineapple
2 teaspoons vanilla extract

For the Topping

1 cup water, divided
3 teaspoons plain powdered gelatin
3 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons vanilla bean paste (extract may be substituted)
26 roasted salted pecan halves

US Customary - Metric

Instructions

To Make the Cupcakes:

Preheat the oven to 350 degrees F and line cupcake pans with papers.
Place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl and whisk to combine.
Add the butter, and mix on medium speed until the mixture resembles damp sand.
Add the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
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.
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.
Cool completely.

To Make the Topping:

Place half the water in a large mixing bowl, and sprinkle the gelatin on top. Set aside.
Place the remaining water in a medium pot, along with the sugar, corn syrup, and salt.
Cook on medium heat, swirling the pot occasionally, until the mixture registers 240 degrees F on a candy thermometer.
Carefully pour the hot syrup over the reserved water/gelatin mixture.
Using a whisk attachment, whip the mixture on low speed until slightly thickened.
Increase the speed to high and whip until thick, glossy, and white. Stir in the vanilla.
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.

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.

Nutrition