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Marshmallow-filled sweet potato cupcakes

Is sweet potato casserole your favorite Thanksgiving side dish? Enjoy it for dessert too by making these soft, fluffy and decadent marshmallow-stuffed sweet potato cupcakes!

 Marshmallow filled sweet potato cupcakes

Not only are these sweet, soft and spicy cupcakes perfect for any and all Thanksgiving feasts, they’re perfect for enjoying all fall long. To add a much desired crunch, we topped each cuppie with a hefty serving of walnuts.

Marshmallow-filled sweet potato cupcakes recipe

Yields about 12 cupcakes


For the cupcakes

  • 1-1/4 cups light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter, softened
  • 1/4 cup unsweetened applesauce
  • 3/4 cup mashed sweet potato
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup milk

For the filling and frosting

  • 1 stick unsalted butter, softened
  • 1-1/2 cups marshmallow fluff
  • 3 cups powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts


  1. Beat the butter, applesauce, vanilla, sweet potato, egg and sugar together in a large bowl. Whisk until soft and fluffy. Add the flours, baking soda and pumpkin pie spice, mix to combine. Add the milk and beat until fully combined.
  2. Preheat oven to 350 degrees F. Line a muffin tin with paper liners and fill each liner 3/4 full with batter. Bake for about 14-15 minutes or until golden.
  3. Make the filling and frosting by beating the fluff, sugar, milk, vanilla and butter together until soft and fluffy.
  4. Once cupcakes have cooled, cut out a small cone from the tops. Fill each cupcake with about 1 tablespoon of filling. Top with the cone you cut out and frost. Add 1 tablespoon of walnuts to the middle of each cupcake. Serve warm.

More fall cupcake recipes

Autumn tree cupcakes
Apple pie filled cupcakes
Mason jar pumpkin cupcakes

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