Dive into a world of flavors with these sweet potato pie cupcakes. These cupcakes, inspired by the classic Southern dessert, comprise a luscious sweet potato filling in a soft and fluffy yellow cake. The crunch of the graham cracker crust at the base and the creamy marshmallow frosting on top makes it an irresistible treat. The touch of cinnamon and nutmeg gives it a warming spice note, while the pecans add a nutty crunch.
Most of these ingredients are probably already in your pantry. However, marshmallow creme might not be a regular household item. It's found in the baking aisle of most grocery stores. Sweet potato puree is another unique ingredient; if you can't find canned sweet potato puree, you can also make your own by boiling and mashing fresh sweet potatoes.
Ingredients for Sweet Potato Pie Cupcakes
Yellow cake mix: This is the base for our cupcakes. It provides the structure and the sweet flavor.
Sweet potato puree: This gives our cupcakes a moist, rich texture and a sweet, earthy flavor.
Cinnamon: Cinnamon adds a warm, spicy note.
Nutmeg: Nutmeg, like cinnamon, adds a warm flavor that complements the sweet potato.
Graham crackers: These are used to make the crust for our cupcakes. They add a crunchy texture and a sweet, honeyed flavor.
Butter: Butter gives our crust a rich, creamy flavor and helps it hold together.
Granulated sugar: This adds a touch of sweetness to our graham cracker crust.
Marshmallow creme: This is used to make the frosting. It has a sweet, fluffy texture that works well for frosting.
Powdered sugar: This sweetens our frosting and gives it a smooth texture.
Vanilla extract: Vanilla adds a classic, rich flavor to our frosting.
Pecans: Pecans are used for garnish. They add a nutty flavor and a crunchy texture.
One reader, Devondra Crowley says:
These sweet potato pie cupcakes are a game-changer! The combination of sweet potato and marshmallow frosting is simply divine. The graham cracker crust adds a delightful crunch. I highly recommend this recipe for a unique and delicious treat that will impress everyone!
Essential Techniques for Making Sweet Potato Pie Cupcakes
How to make graham cracker crust: 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.
How to make marshmallow frosting: Beat together the butter and marshmallow crème until combined. Add powdered sugar, vanilla, and salt and beat until smooth. Transfer to a piping bag fitted with a large closed star tip and pipe onto cooled cupcakes.
How to garnish with pecans and cinnamon sugar: Sprinkle the cupcakes with pecans and cinnamon sugar for a delightful finishing touch.
How To Make Sweet Potato Pie Cupcakes
Time to try something new for Thanksgiving with these sweet potato pie cupcakes! It’s the classic pie in cupcake form, with a soft marshmallow topping.
Serves:
Ingredients
For Cupcakes:
- 1boxyellow cake mix
- 15ozsweet potato puree,(1 can)
- ½tspcinnamon
- ¼tspnutmeg
For Graham Cracker Crust:
- 1cupgraham crackers,crushed
- 4tbspbutter,melted
- 2tspgranulated sugar
- pinchkosher salt
For Marshmallow Frosting:
- 1cupbutter,(2 sticks), softened
- 7.5ozmarshmallow creme,(1 container)
- 1½cupspowdered sugar
- 1tsppure vanilla extract
- pinchkosher salt
- pecans,toasted, chopped, for garnish
- cinnamon sugar,for garnish
Instructions
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Preheat the oven to 350 degrees F and line a muffin tin with 12 cupcake liners.
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In a large bowl, mix the cake mix with the canned sweet potato, cinnamon, and nutmeg until well combined.
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In a large bowl, combine the graham cracker crumbs, butter, sugar, and salt in a small bowl.
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Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Scoop batter on top of crusts, filling ¾ full.
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Bake for about 22 minutes until cupcakes are golden and a toothpick inserted in the middle of a cupcake comes out clean. Let cool completely.
Marshmallow Frosting:
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In a large bowl, beat together the butter and marshmallow crème until combined. Add powdered sugar, vanilla, and salt and beat until smooth.
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Transfer to a piping bag fitted with a large closed star tip and pipe onto cooled cupcakes.
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Garnish with pecans and cinnamon sugar, and enjoy!
Nutrition
- Calories: 519.05kcal
- Fat: 21.52g
- Saturated Fat: 13.00g
- Trans Fat: 0.88g
- Monounsaturated Fat: 5.47g
- Polyunsaturated Fat: 1.21g
- Carbohydrates: 80.30g
- Fiber: 1.91g
- Sugar: 49.48g
- Protein: 3.17g
- Cholesterol: 50.85mg
- Sodium: 386.66mg
- Calcium: 115.75mg
- Potassium: 159.90mg
- Iron: 1.46mg
- Vitamin A: 413.03µg
- Vitamin C: 0.86mg
Crucial Technique Tip for Perfecting This Recipe
When making the marshmallow frosting, ensure your butter is at room temperature. This will help it blend more smoothly with the marshmallow creme and prevent any lumps in your frosting. Also, when piping the frosting onto the cupcakes, start from the outer edge and work your way inwards for a professional look.
Time-Saving Tips for Making This Recipe
Prepare the ingredients: Gather and prepare all the ingredients and equipment before starting to save time and make the process smoother.
Use canned sweet potato puree: Using canned sweet potato puree can save time compared to boiling and mashing fresh sweet potatoes.
Make the graham cracker crust in advance: Prepare the graham cracker crust ahead of time and store it in an airtight container to save time on the day of baking.
Use a piping bag for frosting: Using a piping bag for frosting the cupcakes can save time and create a more uniform and professional appearance.
Bake in batches: If you have multiple muffin tins, bake the cupcakes in batches to save time and utilize the oven space efficiently.
Store in an airtight container: Once the cupcakes are frosted and decorated, store them in an airtight container to maintain freshness and save time on serving.
Clean as you go: Wash and clean the utensils and equipment as you progress through the recipe to minimize the cleanup time at the end.
Plan ahead: Plan the steps of the recipe in advance to streamline the process and save time during the preparation and baking.
Substitute Ingredients For Sweet Potato Pie Cupcakes Recipe
yellow cake mix - Substitute with gluten-free yellow cake mix: This substitute is suitable for those who are gluten intolerant or have celiac disease.
sweet potato puree - Substitute with canned pumpkin puree: Canned pumpkin puree can be used as a substitute for sweet potato puree, providing a similar texture and flavor profile.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for cinnamon, adding a warm and aromatic flavor to the cupcakes.
nutmeg - Substitute with allspice: Allspice can be used as a substitute for nutmeg, providing a warm and slightly peppery flavor to the cupcakes.
graham crackers - Substitute with gluten-free graham crackers: This substitute is suitable for those who are gluten intolerant or have celiac disease.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the graham cracker crust.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for granulated sugar, providing a natural sweetness and caramel-like flavor to the graham cracker crust.
marshmallow creme - Substitute with vegan marshmallow creme: Vegan marshmallow creme can be used as a dairy-free alternative, suitable for those following a vegan diet.
powdered sugar - Substitute with organic powdered sugar: Organic powdered sugar is a substitute that is free from synthetic pesticides and chemicals, suitable for those who prefer organic ingredients.
pecans - Substitute with walnuts: Walnuts can be used as a substitute for pecans, providing a similar nutty flavor and crunchy texture to the cupcakes.
cinnamon sugar - Substitute with pumpkin spice sugar: Pumpkin spice sugar can be used as a substitute for cinnamon sugar, adding a warm and aromatic flavor with hints of ginger, nutmeg, and allspice.
How to Beautifully Present These Delightful Cupcakes
Elevate the cupcake with a graham cracker crust: Create a graham cracker crust at the base of the cupcake to add a delightful crunch and a hint of sweetness to complement the sweet potato flavor.
Artful frosting: Pipe the marshmallow frosting onto the cupcakes in a decorative and elegant manner, adding a touch of sophistication to the presentation.
Garnish with precision: Place the pecans on top of the marshmallow frosting with precision, ensuring that each cupcake is adorned with a beautiful and balanced arrangement.
Sprinkle with cinnamon sugar: Lightly dust the cupcakes with a sprinkle of cinnamon sugar to add a touch of warmth and visual appeal, enhancing the overall presentation.
Arrange on a sophisticated platter: Present the sweet potato pie cupcakes on a sophisticated platter, ensuring that they are neatly arranged and visually appealing for the culinary professionals with 3 Michelin stars.
Essential Tools for Making Sweet Potato Pie Cupcakes
- Food processor: A food processor is a versatile kitchen tool that can be used to puree the sweet potatoes for the cupcakes, as well as for making the graham cracker crust.
- Mixing bowl: A mixing bowl is essential for combining the cake mix, sweet potato puree, and spices to make the cupcake batter, as well as for preparing the graham cracker crust.
- Muffin tin: A muffin tin is necessary for baking the sweet potato pie cupcakes. It helps to shape the cupcakes and ensures even baking.
- Cupcake liners: Cupcake liners are used to line the muffin tin and prevent the cupcakes from sticking. They also add a decorative touch to the cupcakes.
- Piping bag: A piping bag fitted with a large closed star tip is used to pipe the marshmallow frosting onto the cooled cupcakes, creating a decorative swirl.
- Oven: The oven is essential for baking the sweet potato pie cupcakes to perfection. It provides the necessary heat for the cupcakes to rise and cook through.
Storing and Freezing Instructions for Sweet Potato Pie Cupcakes
- Once the cupcakes have cooled completely, store them in an airtight container at room temperature for up to 3 days. To keep the frosting from sticking to the lid, place a piece of wax paper or parchment paper over the top of the cupcakes before sealing the container.
- If you want to store the cupcakes for a longer period, you can freeze them for up to 2 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or resealable plastic bag. When you're ready to enjoy the cupcakes, remove them from the freezer and let them thaw at room temperature for about an hour before serving.
- If you want to freeze the cupcakes without the frosting, follow the same steps as above, but skip the individual wrapping. Once the cupcakes have thawed, you can frost them as desired.
- To freeze the marshmallow frosting separately, transfer it to an airtight container and place it in the freezer for up to 2 months. When you're ready to use it, let it thaw in the refrigerator overnight, then beat it with an electric mixer until it's smooth and fluffy before piping it onto the cupcakes.
- If you have any leftover sweet potato puree, you can store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. You can use it in other recipes, such as sweet potato casserole, sweet potato soup, or sweet potato bread.
How To Reheat Leftover Cupcakes
The best way to reheat leftover sweet potato pie cupcakes is to use the oven. Preheat your oven to 350°F (175°C) and place the cupcakes on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are heated through and the frosting is slightly melted. This method will help to preserve the texture and flavor of the cupcakes.
Another option is to use the microwave. Place the cupcakes on a microwave-safe plate and heat them on high for 10-15 seconds at a time, until they are heated through. Be careful not to overheat them, as this can cause the frosting to melt and the cupcakes to become soggy.
If you want to reheat the cupcakes without melting the marshmallow frosting, you can remove the frosting before reheating. Use a knife or spoon to gently scrape off the frosting, then reheat the cupcakes using one of the methods above. Once they are heated through, you can add the frosting back on top.
For a crispy graham cracker crust, you can remove the cupcakes from their liners and place them directly on the baking sheet when reheating in the oven. This will allow the crust to become crispy again, while still keeping the cupcake moist and fluffy.
If you have a lot of leftover cupcakes, you can freeze them for later. Place the cupcakes in an airtight container or freezer bag and store them in the freezer for up to 2 months. When you're ready to eat them, let them thaw at room temperature for a few hours, then reheat using one of the methods above.
Interesting Trivia About Sweet Potato Pie Cupcakes
The sweet potato pie cupcakes recipe is a delightful twist on the classic pie, offering a convenient and portable way to enjoy the flavors of sweet potato pie. These cupcakes are a perfect treat for autumn gatherings or holiday celebrations. They combine the comforting taste of sweet potatoes with the sweetness of marshmallow frosting, creating a unique and delicious dessert. The graham cracker crust adds a delightful crunch to each bite, enhancing the overall texture and flavor. These cupcakes are a great way to enjoy the beloved sweet potato pie in a fun and individual serving.
Is Making Sweet Potato Pie Cupcakes at Home Cost-Effective?
This sweet potato pie cupcakes recipe is quite cost-effective for a household. The main ingredients, such as sweet potatoes and graham crackers, are budget-friendly and readily available. The use of simple pantry staples and minimal additional ingredients keeps the overall cost low. The delightful combination of flavors and the indulgent marshmallow frosting make this recipe a solid 9 out of 10. The approximate cost for a household of 4 people is around $10-$15, making it an affordable and delicious treat for the whole family.
Are Sweet Potato Pie Cupcakes Healthy or Unhealthy?
This sweet potato pie cupcake recipe, while undeniably delicious, is not particularly healthy. The main concerns are:
- The use of a boxed yellow cake mix, which often contains refined flour, sugar, and unhealthy additives
- High sugar content from the graham cracker crust, marshmallow frosting, and cinnamon sugar garnish
- Significant amount of butter in both the crust and frosting
- Lack of nutritional value from the refined ingredients
To make this recipe healthier, consider the following suggestions:
- Replace the boxed cake mix with a homemade version using whole wheat pastry flour, natural sweeteners like honey or maple syrup, and healthier oil options like coconut or avocado oil
- Reduce the amount of sugar in the graham cracker crust and opt for a whole wheat graham cracker
- Experiment with a healthier frosting alternative, such as a whipped cream cheese frosting sweetened with a natural sweetener and flavored with vanilla extract
- Incorporate more nutrient-dense ingredients, such as:
- Adding chopped pecans or walnuts to the batter for healthy fats and protein
- Mixing in some ground flaxseed or chia seeds for added fiber and omega-3 fatty acids
- Topping the cupcakes with fresh fruit like sliced apples or pears for added vitamins and natural sweetness
By making these adjustments, you can create a more balanced and nutritious treat that still satisfies your sweet tooth. Remember, moderation is key, and even with healthier ingredients, these cupcakes should be enjoyed as an occasional indulgence rather than an everyday snack.
Editor's Opinion on These Delectable Cupcakes
The combination of sweet potato and marshmallow frosting in these cupcakes creates a delightful twist on the classic sweet potato pie. The graham cracker crust adds a lovely texture and flavor contrast. The recipe is well-structured and easy to follow, making it accessible for home bakers. The addition of pecans and cinnamon sugar as garnish provides a nice finishing touch. Overall, these sweet potato pie cupcakes are a unique and delicious treat that would be a hit at any gathering.
Enhance Your Sweet Potato Pie Cupcakes Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love These Cupcakes
Appetizers and Main Dishes That Go Well with This Recipe
Why trust this Sweet Potato Pie Cupcakes Recipe:
This recipe offers a delightful twist on traditional sweet potato pie, incorporating sweet potato puree for a rich, natural sweetness. The combination of cinnamon and nutmeg adds warm, comforting flavors, while the graham cracker crust provides a delightful crunch. The marshmallow frosting, made with marshmallow creme and vanilla extract, promises a fluffy, indulgent topping. With a balance of familiar ingredients and innovative techniques, these cupcakes are sure to impress and satisfy any sweet tooth.
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