Ingredients
1¼cupsall-purpose flour
1tspbaking powder
¼tspbaking soda
½tspsalt
½tspcinnamon
¼tspginger
⅛tspnutmeg
¼cupbutter,softened
⅔cuplight-brown sugar,packed
1egg
1tspvanilla extract
½cupbuttermilk
¾cupsweet potato puree
2tbsplight brown sugar,packed, divided
3cupsmini marshmallows
Preparation
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners, set aside.
In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In the bowl of an electric mixer, whip together butter and brown sugar for about 3 to 4 minutes until light and slightly fluffy. Stir in egg and vanilla. Slowly add in dry ingredients alternating with buttermilk. Stir until well combine.
Mix in sweet potato puree. Fill muffin cups ⅔ full (about scant ¼ cup in each). Sprinkle ½ teaspoon of brown sugar over each cupcake.
Bake for 19 to 21 minutes until toothpick inserted in the center comes out clean. Cool for 5 minutes in muffin tins before removing to wire rack to cool. Cool cupcakes on wire rack for at least 5 minutes.
Generously butter a cookie sheet. Spread mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together. Heat oven to broil.
Place marshmallows in oven under broiler, and cook for about 30 seconds to 1 minute until they start to brown slightly. Remove from oven and using a buttered spatula scoop marshmallows over tops of cupcakes.
