Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Recipe View 5 mins Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. (5 minutes)

Recipe View 8 mins In a large bowl, using an electric mixer, cream together the brown sugar and softened butter until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the mashed sweet potato and vanilla extract until well combined. (8 minutes)

Recipe View 5 mins In a separate medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix. (5 minutes)

Recipe View 20 mins Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, 18 to 22 minutes. (20 minutes)

Recipe View 10 mins Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View 7 mins For the frosting: In a heatproof bowl (such as stainless steel) set over a pan of simmering water (double boiler), combine the granulated sugar, egg whites, cold water, cream of tartar, and a pinch of salt. Beat with an electric mixer on medium-high speed until the mixture is very hot to the touch (about 160°F) and stiff, glossy peaks form, 5 to 7 minutes. (7 minutes)

Recipe View 3 mins Remove the bowl from the heat and continue to beat for 1 minute more to cool slightly. Gently fold in the marshmallow creme and vanilla extract until just combined. (3 minutes)

Recipe View 10 mins To frost the cupcakes: Immediately transfer the marshmallow frosting to a piping bag fitted with a large round tip. Pipe swirls of frosting onto each cupcake. (10 minutes)

Recipe View 5 mins Position an oven rack about 6 inches from the broiler and preheat the broiler to low. Place 3-4 frosted cupcakes on a baking sheet and broil until the frosting is lightly golden brown and toasted, about 30-90 seconds, watching very carefully to prevent burning. Repeat with the remaining cupcakes. (5 minutes)

Recipe View Let the toasted cupcakes cool slightly before serving. Best enjoyed the same day.