Sweet Potato Pie Cupcakes

By clawson

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

Details

Adapted from delish.com

Preparation

Step 1

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.