Description
Delight in these Sweet Potato Pie Cupcakes topped with a fluffy marshmallow frosting. Featuring a graham cracker crust base, spiced sweet potato batter, and a creamy marshmallow fluff frosting, these cupcakes capture the comforting flavor of traditional sweet potato pie with a fun twist.
Ingredients
Scale
Graham Cracker Crust
- 2 tablespoons unsalted butter, melted
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon sugar
Cupcake Batter
- 1 1/3 cups loosely packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 6 ounces cooked, mashed sweet potato
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk
Marshmallow Frosting
- 1/2 cup butter (1 stick), softened
- 1 1/2 cups marshmallow fluff
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 1-2 teaspoons milk, if needed
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a small bowl, combine the melted butter, sugar, and graham cracker crumbs until the mixture is moist. Press about 1/2 to 1 tablespoon of the crumb mixture firmly into the bottom of each cupcake liner to form the crust base.
- Make the Cupcake Batter: In a large bowl, whisk together the egg and brown sugar until smooth and lump-free. Stir in the vanilla extract and melted, cooled butter. Add the mashed sweet potato and mix until well combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, followed by the milk, stirring until the batter is smooth and fully incorporated.
- Bake the Cupcakes: Spoon about 1/4 cup of batter on top of each graham cracker crust in the liners. Place the cupcake tin in the preheated oven and bake for 15 to 17 minutes, or until the cupcakes are set and spring back lightly when touched. Once baked, remove from the oven and allow the cupcakes to cool completely before frosting.
- Prepare the Marshmallow Frosting: Using an electric mixer, beat the softened butter in a bowl until creamy. Add the marshmallow fluff and continue beating for 2 to 3 minutes until light and fluffy. Mix in the vanilla extract. On low speed, gradually add powdered sugar, about one cup at a time, fully incorporating it before adding more. Once all powdered sugar is added, increase mixer speed to medium-high and beat for an additional 2 to 3 minutes. If the frosting is too runny, add more powdered sugar; if too thick, add milk one teaspoon at a time until the desired consistency is reached.
- Frost and Garnish: Generously frost the cooled cupcakes with the marshmallow frosting. Optionally, drizzle with caramel sauce and sprinkle crushed cinnamon pecans on top for extra flavor and texture.
Notes
- Ensure the sweet potatoes are fully cooked and mashed smoothly for the best cupcake texture.
- Graham cracker crust adds a nice crunch and complements the spiced sweet potato flavor.
- Adjust frosting consistency with milk or powdered sugar to suit your preference.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal taste and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
