
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
12
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Sweet potato pie is a given at Thanksgiving, but have you ever thought about turning said pie into CUPCAKES? This easy recipe uses boxed cake mix to make some of the tastiest cupcakes we've ever had.
Advertisement - Continue Reading Below
Ingredients
For the Cupcakes
- 1
box yellow cake mix
- 1
(15-oz.) can sweet potato puree
- 1/2 tsp.
cinnamon
- 1/4 tsp.
nutmeg
For the Graham Cracker Crust
- 1 cup
crushed graham crackers
- 4 Tbsp.
melted butter
- 2 tsp.
granulated sugar
Pinch of kosher salt
For the Marshmallow Frosting
- 1 cup
(2 sticks) butter, softened
- 1
(7.5-oz.) container marshmallow crème
- 1 1/2 cups
powdered sugar
- 1 tsp.
pure vanilla extract
Pinch of kosher salt
Chopped toasted pecans, for garnish
Cinnamon sugar, for garnish
Directions
- 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.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below