Sweet Potato Pie Cupcakes

Sweet Potato Pie Cupcakes
Adapted from delish.com
Sweet Potato Pie Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from delish.com

Ingredients

  • 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

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.

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