Makes 16 cupcakes
1/2 cup white sugar
1/2 cup butter
3 large egg whites
2 cups mashed yams (I baked mine, then scooped out the innards- technical term- and mashed them)
2 1/3 cups cake flour
1 tsp ground cinnamon
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
2 cups marshmallow cream
2 Tbsp light brown sugar
Preheat oven to 350 degrees. In a large mixing bowl, beat together sugar and butter. Add egg whites and egg and beat well. Stir in yams.
In a smaller bowl, combine flour, cinnamon, baking powder, and baking soda. Gradually add flour mixture to yam mixture and beat well until well combined. Stir in vanilla.
Line baking cups with cupcake liners, then fill each cup ~3/4 full with batter. Bake for ~20 minutes, until toothpick inserted into the center comes out clean. Cool completely before storing in an airtight container.
Marshmallow Cream Frosting
Immediately prior to serving, place oven on high broil. Place 2 Tbsp marshmallow cream onto each cupcake. Sprinkle lightly with brown sugar. Place cupcakes onto top rack of oven and watch closely as marshmallow browns (and melts slightly)-- NOTE: this only takes ~5-10 seconds.
Remove from oven and serve! If cupcakes are to be stored, remove marshmallow topping prior to storing and repeat process prior to next serving.