Name: Sweet Potato Pie Cupcakes
Prep time: 20 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 box yellow cake mix; 1 (15-oz.) can sweet potato puree; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg; 1 c. crushed graham crackers; 4 tbsp. melted butter; 2 tsp. granulated sugar; Pinch of kosher salt; 1 c. (2 sticks) butter, softened; 1 (7.5-oz.) container marshmallow crème; 1 1/2 c. powdered sugar; 1 tsp. pure vanilla extract; Pinch of kosher salt; Chopped toasted pecans, for garnish; Cinnamon sugar, for garnish

Step 1Preheat oven to 350° and line a muffin tin with 12 cupcake liners. In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined.

Step 2Make crust: In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of mixture into bottom of each cupcake liner.

Step 3Scoop batter on top of crusts, filling 3/4 full.

Step 4Bake until cupcakes are golden and a toothpick inserted in middle of a cupcake comes out clean, about 22 minutes. Let cool completely.

Step 5Meanwhile, make marshmallow frosting: In a large bowl, beat together 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.

Step 6Garnish with pecans and cinnamon sugar.