Sweet Potato Pie Cupcakes Recipe

Sweet Potato Pie Cupcakes Recipe

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



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)
  • cupspowdered sugar
  • 1tsppure vanilla extract
  • pinchkosher salt
  • pecans,toasted, chopped, for garnish
  • cinnamon sugar,for garnish


  1. Preheat the oven to 350 degrees F and line a muffin tin with 12 cupcake liners.

  2. In a large bowl, mix the cake mix with the canned sweet potato, cinnamon, and nutmeg until well combined.

  3. In a large bowl, combine the graham cracker crumbs, butter, sugar, and salt in a small bowl.

  4. Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Scoop batter on top of crusts, filling ¾ full.

  5. 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:

  1. In a large bowl, beat together the butter and marshmallow crème until combined. Add powdered sugar, vanilla, and salt and beat until smooth.

  2. Transfer to a piping bag fitted with a large closed star tip and pipe onto cooled cupcakes.

  3. 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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