Description
This recipe, “Sweet Potato Pie Cupcakes,” cleverly combines the warm, comforting flavors of sweet potato pie with the convenient and portable format of a cupcake
Ingredients
Cupcakes
- 1 box yellow cake mix
- 1 (15-oz.) can sweet potato puree
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
Graham Cracker Crust
- 1 cup crushed graham crackers
- 4 Tbsp. melted butter
- 2 tsp. granulated sugar
- Pinch of kosher salt
Marshmallow Frosting
- 1 cup (2 sticks) butter, softened
- 1 (7.5-oz.) container marshmallow crème
- 1 ½ cups powdered sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- Chopped toasted pecans, for garnish
- Cinnamon sugar, for garnish
Instructions
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Preheat and Prep: Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
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Make Cupcake Batter: In a large bowl, mix the yellow cake mix with the canned sweet potato puree, cinnamon, and nutmeg until well combined.
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Make Graham Cracker Crust: In a small bowl, combine the crushed graham crackers, melted butter, sugar, and salt.
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Assemble Cupcakes: Press about 1 tablespoon of the graham cracker crust mixture into the bottom of each cupcake liner.
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Add Batter: Scoop the cupcake batter on top of the crusts, filling each liner about ¾ full.
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Bake: Bake until the cupcakes are golden and a toothpick inserted in the middle of a cupcake comes out clean, about 22 minutes.
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Cool: Let the cupcakes cool completely.
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Make Marshmallow Frosting: Meanwhile, make the marshmallow frosting. In a large bowl, beat together the softened butter and marshmallow crème until combined. Add the powdered sugar, vanilla extract, and salt and beat until smooth.
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Frost Cupcakes: Transfer the frosting to a piping bag fitted with a large closed star tip (or use a spatula) and pipe the frosting onto the cooled cupcakes.
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Garnish: Garnish with chopped toasted pecans and cinnamon sugar.
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Serve: Enjoy!
