Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe

If you’re on the hunt for a dessert that feels like a warm hug in cupcake form, you’re going to adore this Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe. Trust me, these cupcakes are downright magical—the cozy spices and creamy marshmallow frosting come together so beautifully, you’ll wish you had a whole batch ready to share (or maybe just keep for yourself!). I absolutely love how this recipe blends all the best parts of sweet potato pie into a perfectly portioned treat that’s easy to make and impossible to resist. Ready to dive in? Let’s get baking!

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Ingredients You’ll Need

Choosing the right ingredients is key here. The sweet potato adds earthiness and moisture, while warming spices bring out that cozy, homemade feel you love in a good old-fashioned pie. And don’t skip the graham cracker crumbs—they’re the secret to that irresistible bottom crust!

• Unsalted butter: Use good quality butter for both the crust and batter—it really elevates the flavor.
• Graham cracker crumbs: I like to crush my own from store-bought crackers, but pre-made crumbs work fine too.
• Sugar (brown and granulated): Brown sugar adds moisture and depth, while a little granulated sugar in the crust balances sweetness.
• Egg: Helps bind everything together and gives structure to your cupcakes.
• Vanilla extract: Pure vanilla always makes baked goods taste richer and more complex.
• Cooked mashed sweet potato: Pro tip: Bake or steam your sweet potatoes for the best natural sweetness and texture.
• All-purpose flour: The backbone of the cupcake—keeps them tender but sturdy.
• Baking soda: Gives just the right rise for a light but moist texture.
• Spices (cinnamon, nutmeg): Classic sweet potato pie spices for that warm, comforting flavor.
• Milk: Adds moisture and helps create a silky batter.
• Marshmallow fluff: This frosting ingredient is the game-changer—its fluffiness pairs perfectly with the spice.
• Powdered sugar: For sweetening and structure in your frosting.

Variations

I’ve played around with this Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe quite a bit, and honestly, it’s super forgiving—you can make it your own in a bunch of ways! Feel free to experiment with add-ins or swap ingredients to suit your taste or dietary needs.

• Spice it up: Sometimes I add a pinch of ground ginger or cloves for an even more complex profile, which my family actually asks for now!
• Dairy-Free Option: Swap regular butter and milk for coconut oil and almond milk to make these cupcakes dairy-free—still delicious, promise.
• Nut Toppings: Crushed pecans or walnuts sprinkled on top add a nice crunch and complement the marshmallow frosting beautifully.
• Mini Cupcakes: I’ve made bite-sized versions for parties, and they disappear way faster—plus they’re super cute for kids!

How to Make Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe

Step 1: Make the Graham Cracker Crust

Start by preheating your oven to 350°F and lining a cupcake tin with paper liners. In a small bowl, combine melted butter, sugar, and graham cracker crumbs until the mixture is moist and holds together when pressed. Then, press about 1/2 to 1 tablespoon of this crumb mixture firmly into the bottom of each cupcake liner. This simple crust gives a lovely crunch and authentic pie feel—just don’t skip this part!

Step 2: Prepare the Batter

In a large bowl, whisk together the egg and brown sugar until smooth and lump-free. Add in vanilla extract and the melted, cooled butter, whisking until well combined. Next, stir in your cooked mashed sweet potato—this is what makes these cupcakes so moist and flavorful.

In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients alternately with the milk to your wet mixture, stirring gently until just combined. You want a smooth batter, but don’t overmix or your cupcakes might turn out dense.

Drop about 1/4 cup of batter over each prepared graham cracker crust in your cupcake liners.

Step 3: Bake the Cupcakes

Bake your cupcakes for 15 to 17 minutes. You’ll know they’re done when they’re set and spring back to the touch—like giving a soft hug! Don’t rush cooling these; let them cool completely on a wire rack before frosting, or the marshmallow frosting will melt into a sugary puddle.

Step 4: Whip Up the Marshmallow Frosting

Using an electric mixer, beat the softened butter until creamy, then add in the marshmallow fluff. Beat together for 2 to 3 minutes to get a light, fluffy texture. Pour in vanilla extract.

Next, reduce the mixer speed to low and gradually add powdered sugar, about 1 cup at a time, making sure it’s fully incorporated before adding more. Once all the sugar’s in, crank the speed up to medium-high and beat for another 2 to 3 minutes to get a lovely creamy frosting.

If your frosting feels too runny, add a bit more powdered sugar; if it’s too thick, stir in 1-2 teaspoons of milk until you get the perfect spreading consistency.

Step 5: Frost and Garnish

Spoon or pipe the marshmallow frosting over your cooled cupcakes. For a finishing touch, I love to drizzle caramel sauce and sprinkle crushed cinnamon pecans on top—they add the perfect balance of sweet and crunchy that my family goes crazy for every time.

How to Serve Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe

Garnishes

I always top mine with a drizzle of caramel sauce and sprinkle crushed cinnamon pecans for some texture and extra warmth in flavor. You can also add a pinch of ground cinnamon or nutmeg dusted lightly on the frosting—it’s subtle but elegant.

Side Dishes

These cupcakes are a perfect sweet finish to any meal, especially alongside a hot cup of coffee or spiced apple cider. They pair beautifully with savory sides like roasted Brussels sprouts or a crisp green salad if you’re planning a full holiday spread.

Creative Ways to Present

For holiday parties, I like to set them on a rustic wooden board lined with autumn leaves or festive napkins. Mini cupcake stands or mason jars filled with them also make charming gifts and table centerpieces that get everyone talking.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and the cupcakes moist. They usually stay delicious for 3-4 days, though honestly, they rarely last that long in my kitchen!

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag, then thaw overnight in the fridge before frosting. I don’t recommend freezing them frosted because the marshmallow frosting can change texture when thawed.

Reheating

If you want to enjoy them warm, I pop refrigerated cupcakes in the microwave for about 10-15 seconds before frosting or reheating a plain cupcake—just enough to take the chill off without drying them out.

FAQs

Final Thoughts

This Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe is one of those special treats that brings a little extra warmth and comfort to any day. I love sharing these with friends and family, especially during the cooler months when the spices and sweet potatoes feel like a cozy blanket in dessert form. You’ll find that once you try these, they’ll become a go-to favorite in your recipe box—and people will be asking you to make them again and again. So grab your sweet potatoes, preheat that oven, and get ready to enjoy your very own bite-sized slice of sweet potato pie heaven!

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