Candied Yam Cupcakes

By SewingDragonfly

If you only get candied yams at Thanksgiving, bake up a batch of these treats anytime! All the hearty spiced goodness is here with sweet potatoes, nutmeg, pecans and marshmallow crème blending for a memorable taste sensation.

Ingredients

• Cupcakes
• 2 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 1/4 cups firmly packed brown sugar
• 2 eggs
• 1 can (15 oz.) sweet potatoes drained and pureed (about 1 cup)
• 1 teaspoon Wilton Pure Vanilla Extract
• 1 teaspoon maple extract
• 1/2 cup milk
• 3/4 cup Chopped pecans, toasted
• Topping
• 1 jar (about 7 1/2 oz.) Marshmallow cream

Details

Servings 24

Preparation

Step 1

Preheat oven to 350°F.

Line muffin pan with baking cups.

In medium bowl, stir together flour, baking powder, cinnamon, nutmeg and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, scraping bottom and sides of bowl. Add pureed sweet potatoes, vanilla and maple extracts; beat until well combined. Alternately add flour mixture with milk, scraping bottom and sides of bowl often. Stir in pecans. Fill baking cups 1/2 full.

Bake 20-23 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean.

Adjust oven to broil and position oven rack 8-10 inches from top. Cover each cupcake with a heaping tablespoon of marshmallow crème; if desired, decorate with a tip 1M swirl.

Broil 30-45 seconds or until marshmallow is toasted. Remove from oven.

Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.