Sweet Potato Cupcake

• 1/2 c unsalted butter, softened
• 3/4 c brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1-1/4 c AP flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda
• 1 c canned sweet potato puree or mashed sweet potato
• 1/4 c sour cream
• 1/2 tsp sea salt

Marshmallow Buttercream

• 1 stick butter, softened
• 1 c marshmallow fluff (I used Toonie Moonie Organic Marshmallow Creme)
• 2.5 c powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Graham Cracker Streusel

• 2 sheets graham crackers, crushed
• 2 tbsp butter, melted
• 1/4 c brown sugar
• 2 tbsp white sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Equipment needed

• Stand mixer
• Parchment lined baking sheet
• Muffin tin with cupcake liners
• Large ice cream scoop
• Wire cooling rack
• Measuring cups and spoons

Sweet Potato Cupcake

1. Preheat oven to 350
2. In a stand mixer, add butter, and mix on high for 2 minutes.
3. Add in sugar and continue to beat for 2 minutes.
4. Add in egg and vanilla extract and continue to meat on medium high for 1 minute.
5. Add in flour, cinnamon, nutmeg, baking soda, salt and mix until just incorporated.
6. Add in sweet potato purée and sour cream and mix until just incorporated.
7. Using an ice cream scoop portion out the batter into the muffin tin.
8. Add to the oven and cook for 24-26 minutes.
9. Remove from heat and allow to cool on a cooling rack

Marshmallow Buttercream

1. To a stand mixer, with a whisk attachment, add butter and beat for 2 minutes.
2. Add in marshmallow fluff and beat for 3 minutes.
3. Add in vanilla extract and sea salt and powdered sugar - 1 cup at a time and mixing in between to incorporate.
4. Beat on high for 3 minutes until light and fluffy.

Graham Cracker Streusel

1. In a mixing bowl, combine all of the ingredients until combined.
2. Add the mixture to parchment lined baking sheet, spreading evenly.
3. Add to oven and bake for approximatley 15 minutes.