Monday, April 11, 2011

20(ish)--- Candied Yam Cupcakes

Candied yams are not just for Thanksgiving! The mashed yams in these cupcakes allow you to use less butter AND sugar! They have a similar flavor to carrot cake and they are so moist! The toasted marshmallow topping makes you think that you are really eating candied yams! Please ignore the fact that I used marshmallow cream from a jar. Yes- I do know that the first ingredient is corn syrup. I do realize that I could have made my own. But there's corn syrup in that also. You win some, and you lose some. Just use a little bit.

I am going to include the nutrition info on this one. No, you should not eat cupcakes everyday (therefore, not an 80). But, these are a good choice for the days when you do choose to eat a cupcake.

Candied Yam Cupcakes
Makes 16 cupcakes

1/2 cup white sugar
1/2 cup butter
3 large egg whites
1 egg
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

Marshmallow Cream
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.

Nutrition Info per 1 cupcake: 169 calories, 4.5 g fat, 3 g protein, 28 g carbohydrates


  1. What a clever cupcake! I am always looking for a cake or cupcake that doesn't involve making buttercream (not one of my talents) so I will have to give this one a try! Thanks!

  2. Any sub for butter in this?? Maybe applesauce or would that not work??

    Also, what is the difference between cake flour, pastry flour, bread flour, etc?? I think that's why I just made dinner rolls that are like rocks...always something to be learned!

  3. I would not substitute the butter in this one. They turn out light and perfect with the little bit of butter used. AND, for only 4.5g of fat (at a 20), I do not see a substitution being necessary! Cake flour has a finer texture and less gluten than an all-purpose flour. It helps create a light and fluffy texture. Bread flour will have more gluten.