FOR THE CUPCAKES
1
box yellow cake mix
1
15-oz. can sweet potato puree
1/2
tsp. cinnamon
1/4
tsp. nutmeg
FOR THE GRAHAM CRACKER CRUST
1
c. crushed graham crackers
1/4
c. (1/2 stick) unsalted butter, melted
2
tsp. sugar
pinch of kosher salt
FOR THE MARSHMALLOW FROSTING
1
c. (2 sticks) unsalted butter, softened
7 1/2
oz. (1 containter) Marshmallow Fluff
1 1/2
c. powdered sugar
1
tsp. pure vanilla extract
pinch of kosher salt
Chopped toasted pecans, for garnish
Cinnamon sugar, for garnish
DIRECTIONS Preheat oven to 350° and line a muffin tin with 12 cupcake liners. Make batter: In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined. Make crust: In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Top graham cracker crusts with a scoop of batter. Bake until cupcakes are golden and a toothpick inserted in the center comes out clean, about 22 minutes. Let cool completely. Meanwhile, make marshmallow frosting: In a large bowl, beat together butter and Fluff until combined. Add powdered sugar, vanilla, and salt and beat until light and fluffy. Transfer to a piping bag and pipe onto cooled cupcakes. Garnish with pecans and cinnamon sugar.
