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.
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.
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.