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.
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