Sweet Potato Fluff Cupcakes

Marshmallow Fluff was invented just north of Boston in Somerville, MA and every year there is a Fluff Festival! The first year I knew about the festival, I was so excited and immediately signed up for the cooking contest! I had so many awesome ideas for what to make, but then I got sick and wasn't able to recipe test.  I came up with this recipe for Maple Bourbon Marshmallow Sweet Potato Cupcakes at the very last minute, and even though it didn't win, it was way too good not to share!

What is a Sweet Potato Fluff Cupcake?

These are really Maple Bourbon Marshmallow Sweet Potato Cupcakes. Whew, what a name! They are mini bourbon and brown sugar sweet potato cupcakes, covered with a Fluff ganache, and topped with a maple bourbon marshmallow frosting.  There is a lot of flavor packed into these little guys.

How to make the bourbon and brown sugar sweet potato cupcakes

You'll first need to cook and mash your sweet potatoes.  Do this in advance if you can so they have time to cool.

As with any cupcake, the first step is to beat butter and sugar till light and fluffy.  Next beat in the eggs, followed by the sweet potatoes. You'll then alternate adding in dry and wet ingredients until they are fully added and incorporated. Fill your cupcake cups and bake!

How to make the marshmallow ganache

This is the easiest step! You'll put Fluff in a heatproof bowl, heat the cream until hot, and then pour the cream over the marshmallows! Let it sit for a little bit so the heat from the cream melts the Fluff, and then stir till smooth! Spoon this deliciousness over the tops of your cooled cupcakes.

How to make the maple bourbon marshmallow frosting

This might be even easier than the ganache! You'll beat the butter until it's fluffy, and then you'll add in all the other ingredients and beat until smooth! Top the cooled and ganached cupcakes with a dollop of frosting!

Y'all, I know this sounds crazy. I really do. So many flavors in such a tiny cupcake. But I promise you these flavors blend so perfectly and deliciously. These Sweet Potato Fluff Cupcakes make a perfect mini treat!

📖 Recipe

Print Recipe

5 from 2 votes

Sweet Potato Fluff Cupcakes

Ingredients

Sweet Potato Cupcakes

• 2 large sweet potatoes
• 2 sticks butter room temperature
• 1 cup brown sugar packed
• 2 eggs
• 1 cup flour
• ¼ cup cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt Diamond Crystal
• 1 tablespoon vanilla
• 3 tablespoons bourbon

Marshmallow Ganache

• ½ cup heavy cream
• 1 ½ cups Marshmallow Fluff

Maple Bourbon Frosting

• 2 sticks butter
• 3 cups powdered sugar
• 2 tablespoons bourbon
• 2 tablespoons maple syrup
• 1 ½ cups Marshmallow Fluff

Instructions

Sweet Potato Cupcakes

• Peel sweet potatoes and cut into 1” cubes. Bring a large pot of salted water to a boil. Drop in the sweet potato cubes, reduce heat, and simmer 12 to 15 minutes until tender enough to easily puncture with a fork. Drain sweet potatoes and mash until smooth. Let cool.
• Line a muffin tin or mini muffin tin with paper liners, or spray with non-stick spray. Preheat oven to 350 F.
• In a medium to large mixing bowl, beat butter and sugar until fluffy. Add egg and beat until incorporated. Beat in cooled sweet potatoes.
• In a separate bowl combine flour, cornstarch, baking soda, baking powder, and salt. Mix about half of the dry ingredients into the sweet potato mix until almost incorporated.
• Add in the vanilla and bourbon, mix, and then beat in the remaining dry ingredients.
• Fill each muffin cup. Bake for approximately 12 minutes, then remove from oven. Allow to cool completely.

Marshmallow Ganache

• Place Fluff in a heatproof bowl. Heat heavy cream in a small pot over medium-high heat, stirring occasionally until just boiling. Remove from heat, pour over Fluff and let sit a couple minutes for the hot cream to melt the Fluff. Stir until smooth.
• Spoon the ganache over the tops of the cooled cupcakes.

Maple Bourbon Marshmallow Frosting

• Cream butter until fluffy. Gradually add in powdered sugar ½ cup at a time. Add bourbon and maple syrup. Mix in Fluff.
• Frost cooled cupcakes.

Notes

These cupcakes are very moist and can't be stored for very long. I would not make these more than a day or two in advance,