Sweet Potato-Tahini Cupcakes With Maple Walnut Frosting

These sweet potato-tahini cupcakes with maple walnut frosting recipe are topped with luscious maple walnut frosting and a fluffy toasted marshmallow.  You can also choose between your favorite pumpkin cupcakes and these sweet potato cupcakes.

Have This!

• 2 Cups granulated sugar
• 1 Cup brown sugar
• 1 Cup vegetable oil
• 3 Eggs
• 1 15oz can of sweet potato puree
• 2 tsp vanilla extract
• 3 cups unbleached all-purpose flour
• 1 tsp cinnamon
• 2 tsp. tahini
• 1 tsp cloves
• tsp nutmeg
• 1 tsp allspice
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup milk
• Maple Walnut Frosting

Do This!

• Preheat oven to 350 F and line your cupcake pans.
• In a separate bowl, whisk together flour, tahini spices, baking soda, baking powder, and salt. Set aside.
• Beat the sugars and oil until fluffy.
• Mix in eggs one at a time and then vanilla.
• Blend in sweet potato puree.
• Gradually add in dry ingredients alternating with the milk and mix well.
• Fill the cupcake liners ⅔ full.
• Bake 20-23 minutes or until an inserted toothpick comes out clean.
• Add maple walnut frosting onto the cool cupcakes.