Name: Sweet Potato Pie Cupcakes Recipe
Prep time: 20 min
Cook time: 35 min
Yield: 12
Ingredients: For Cupcakes:; 1 box yellow cake mix; 15 oz sweet potato puree; ½ tsp Cinnamon; ¼ tsp nutmeg; For Graham Cracker Crust:; 1 cup graham crackers; 4 tbsp butter; 2 tsp granulated sugar; pinch kosher salt; For Marshmallow Frosting:; 1 cup butter; 7.5 oz marshmallow creme; 1½ cups powdered sugar; 1 tsp pure vanilla extract; pinch kosher salt; pecans; cinnamon sugar

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.

Preparation: 20 minutes

Cooking: 35 minutes

Total: 55 minutes

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

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.

Marshmallow Frosting:

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!