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.
Preheat the oven to 350 degrees F and line a muffin tin with 12 cupcake liners.
In a large bowl, mix the cake mix with the canned sweet potato, cinnamon, and nutmeg until well combined.
In a large bowl, combine the graham cracker crumbs, butter, sugar, and salt in a small bowl.
Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Scoop batter on top of crusts, filling ¾ full.
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.
In a large bowl, 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.
Garnish with pecans and cinnamon sugar, and enjoy!
- 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
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