If you’re looking to bring a little nostalgic comfort and a fun twist to your next dessert table, you’ve got to try my Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe. These cupcakes capture all the warm, cozy flavors of classic sweet potato pie but in a perfectly portable, single-serve size. Plus, the fluffy marshmallow frosting melts in your mouth and adds just the right touch of sweetness and whimsy. Trust me, whether it’s a weeknight treat or a holiday party dessert, these cupcakes will totally wow your friends and family.
Why You’ll Love This Recipe
- Classic Flavors Reimagined: You get the beloved taste of sweet potato pie in cupcake form – perfect for portion control and easy sharing.
- Marshmallow Frosting Magic: This isn’t your average buttercream; the marshmallow fluff frosting is silky, light, and creamy, giving a nostalgic campfire vibe.
- Simple Ingredients & Technique: You won’t need any fancy tools or rare ingredients – most of this is kitchen staple stuff, which is how I like it.
- A Crowd-Pleaser Every Time: My family goes crazy for these cupcakes, and I bet yours will too once you share them around.
Ingredients You’ll Need
The ingredients in this Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe work together to give a perfect balance of spice, sweetness, and that tender, moist texture you want in cupcakes. Pro tip: use fresh-cooked mashed sweet potatoes for the best flavor and avoid canned if you can.
- Unsalted butter: Using unsalted butter lets you control the saltiness perfectly – and melted butter in the batter makes the cupcakes incredibly tender.
- Graham cracker crumbs: These form a deliciously crisp bottom crust that pairs beautifully with the soft cupcake.
- Brown sugar: Adds that deep, molasses-rich sweetness that complements the spices.
- Egg: Binds everything together, giving structure without weighing things down.
- Vanilla extract: Brings out all those warm flavors and balances the spices.
- Mashed sweet potato: The star of the show – make sure it’s cooked until soft and mashed smooth for the best texture.
- All-purpose flour: The base for our cupcake batter – if you want a little lighter texture, you could swap some for cake flour.
- Baking soda: Helps the cupcakes rise just right for that tender crumb.
- Salt: Enhances all the flavors and balances the sweetness.
- Cinnamon and nutmeg: Classic sweet potato pie spices that bring warmth and that signature aroma.
- Milk: Adds moisture and richness to the batter.
- Butter (for frosting): Softened to creamy perfection, this is the base of the marshmallow frosting.
- Marshmallow fluff: The secret to that light, gooey frosting everyone swoons over.
- Powdered sugar: Sweetens and thickens the frosting.
- Additional milk (optional): For adjusting frosting consistency as needed.
Variations
I love how versatile this Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe is; I’ve tried a few tweaks over time that really help make it your own or fit different occasions and dietary needs.
- Gluten-Free Version: I swapped out the all-purpose flour for a gluten-free blend once, and it worked beautifully—just be sure your blend can measure 1:1 for flour.
- Savory Twist: For a unique touch, try adding a pinch of cayenne or ground ginger to the batter for a little heat that contrasts nicely with the sweetness.
- Nut-Free: Skip crushed cinnamon pecans on the frosting and maybe opt for toasted coconut flakes or a drizzle of caramel sauce instead, which I’ve done when serving friends with allergies.
- Mini Cupcakes: I’ve made these bite-sized for parties—just reduce bake time by a few minutes so they don’t dry out.
How to Make Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe
Step 1: Prep Your Crust and Oven
First things first: preheat your oven to 350°F and line a cupcake tin with cupcake liners. In a small bowl, mix the melted butter, sugar, and graham cracker crumbs until the crumbs are evenly moistened. This mixture will be your buttery, crumbly cupcake base. Press about 1/2 to 1 tablespoon of this mixture firmly into the bottom of each cupcake liner. Trust me, this gives your cupcakes that amazing, slightly crunchy texture at the bottom – it’s like a mini pie crust!
Step 2: Whisk the Batter
Grab a large bowl and whisk together the egg and brown sugar until you don’t see any lumps – this helps to incorporate air and makes the cupcakes fluffy. Then add vanilla extract and the cooled melted butter. Next, fold in your smooth, cooked mashed sweet potato. Once that’s combined, sift together the flour, baking soda, salt, cinnamon, and nutmeg in another bowl, then stir that into the wet mixture. Finally, pour in the milk and gently mix until the batter is smooth and velvety. It’s okay if there’s some thick spots, just don’t overmix.
Step 3: Bake to Perfection
Using a scoop or spoon, drop about 1/4 cup of batter right on top of the graham cracker crust layer in each liner. Pop the tray into your preheated oven and bake for 15 to 17 minutes. You’ll know they’re done when the cupcakes spring back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Once baked, let them cool completely before moving on to frosting – trust me, patience here saves the frosting from melting into a gooey mess!
Step 4: Whip Up That Marshmallow Frosting
In the bowl of an electric mixer, beat the softened butter until creamy—this usually takes about 2-3 minutes on medium speed. Then add your marshmallow fluff and keep beating for another 2-3 minutes until the mixture is light and fluffy. Pour in the vanilla extract. Now, with your mixer on low, gradually beat in the powdered sugar, one cup at a time, making sure it’s fully incorporated before adding the next. After adding all the sugar, turn the mixer to medium-high and beat for 2-3 minutes more until super creamy. If your frosting feels a little runny, just beat in more powdered sugar a bit at a time until perfect; if it’s too thick, add milk very slowly, one teaspoon at a time, to loosen it up.
Step 5: Frost and Finish Them Off
Once your cupcakes are completely cool, frost each with a generous swirl of marshmallow frosting. For an extra pop of flavor and texture, I love to drizzle a little caramel sauce over the top and sprinkle crushed cinnamon pecans. It feels festive and adds just a bit of crunch that balances so well with the marshmallow fluff.
Pro Tips for Making Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe
- Smooth Mashed Sweet Potato: I always mash mine until silky to avoid lumps in the batter – it gives the cupcakes a smooth, tender crumb.
- Room Temperature Butter: Using softened butter for the frosting is a game-changer – it whips up light and creamy without lumps.
- Pulse Your Graham Cracker Crust: Press the crust mixture firmly in the liner for a sturdy base that stays intact when eating.
- Don’t Skip Cooling Time: Cooling your cupcakes completely before frosting helps prevent your marshmallow fluff from melting– patience pays off!
How to Serve Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe
Garnishes
I adore topping these cupcakes with crushed cinnamon pecans because they add a lovely crunch and that warm spice note that plays off the sweet potato base. A drizzle of caramel sauce is my go-to finishing touch – it feels so indulgent and looks gorgeous dripping down the frosting. If you’re feeling extra festive, a light dusting of cinnamon sugar or even a sprinkle of mini marshmallows gives a playful vibe.
Side Dishes
Sweet Potato Pie Cupcakes with Marshmallow Frosting are pretty rich on their own, so I love pairing them with lighter sides like a simple hot cup of coffee or chai tea. For more of a party, a fresh fruit salad with citrus notes complements the spices wonderfully, cutting through the richness and adding brightness.
Creative Ways to Present
For holiday gatherings, I’ve layered these cupcakes in a clear glass trifle bowl with dollops of whipped cream and a sprinkle of crushed pecans between layers, creating a stunning, rustic dessert centerpiece. Another fun way I’ve served them is on wooden platters adorned with autumn leaves and cinnamon sticks to give that cozy fall vibe. They’re definitely a crowd-pleaser when presented with a little extra love!
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge to keep the marshmallow frosting stable and fresh – they usually keep great for about 3 to 4 days. Just bring them to room temperature before serving so the frosting isn’t too stiff and the texture softens up nicely.
Freezing
Freezing these cupcakes works surprisingly well. I frost them first, then pop them into the freezer on a baking sheet until firm. Once frozen, transfer to a sealed container or zip-top bag. When you’re ready, thaw overnight in the fridge. I’ve done this for holiday prep and the flavors hold up beautifully without washing out or drying out.
Reheating
I usually don’t recommend microwaving cupcakes with marshmallow frosting because it can get melty fast, but if you want them warm, briefly warm cupcakes (without frosting) in the microwave or oven first and then add fresh frosting dollops. For leftovers, just bring to room temp for the best texture and flavor experience.
FAQs
-
Can I use canned sweet potatoes for this recipe?
You absolutely can, but I find fresh cooked and mashed sweet potatoes give a fresher flavor and better texture. If using canned, make sure they’re plain, without added spices or sugars, and drain any excess liquid to avoid a runny batter.
-
How do I avoid my marshmallow frosting from melting?
Make sure your cupcakes are completely cooled before frosting and that your kitchen isn’t too warm. Using room temperature butter helps the frosting hold its shape, and chilling the frosted cupcakes for a bit before serving can keep it stable.
-
Can I make this recipe dairy-free?
You can substitute dairy-free butter and a milk alternative like almond or oat milk. Just keep in mind that texture and flavor might vary slightly, but with a good-quality dairy-free butter, it still turns out delicious.
-
What’s the best way to store leftover cupcakes?
Store them in an airtight container in the refrigerator to keep the frosting and cake fresh for up to 4 days. Allow them to come to room temperature before serving for the best flavor and texture.
Final Thoughts
Honestly, this Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe has quickly become one of my favorites for sharing seasonal flavors in a fun, approachable way. I love seeing people’s faces light up with that perfect first bite—the cozy spices, the creamy marshmallow topping, and that surprise crisp graham cracker crust. It’s a recipe I genuinely recommend you try, whether you’re an experienced baker or just looking for a special treat to brighten your day. So go ahead, give it a whirl—I promise it’ll be a sweet success!
Print
Sweet Potato Pie Cupcakes with Marshmallow Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sweet Potato Pie Cupcakes with Marshmallow Frosting combine the classic flavors of sweet potato pie in a moist cupcake form, topped with a creamy, fluffy marshmallow frosting. The graham cracker crust adds a delightful crunch at the base, making these cupcakes perfect for fall or holiday gatherings.
Ingredients
Crust
- 2 tablespoons unsalted butter, melted
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon sugar
Cupcakes
- 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 tablespoon vanilla extract
- 1 1/2 cups marshmallow fluff
- 3 cups powdered sugar
- 1-2 teaspoons milk, if needed
Instructions
- Prepare crust: Preheat the oven to 350°F (175°C) and line a cupcake tin with liners. In a small bowl, combine melted butter, sugar, and graham cracker crumbs until the mixture is moist. Press about 1/2 to 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
- Make cupcake batter: In a large bowl, whisk the egg and brown sugar together until fully combined and smooth. Add vanilla extract and the cooled melted butter, mixing well. Stir in the cooked mashed sweet potato until incorporated. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg, then gradually add to the wet ingredients. Pour in the milk and stir everything until smooth and combined.
- Bake cupcakes: Drop about 1/4 cup of batter over the prepared graham cracker crust in each liner. Bake in the preheated oven for 15 to 17 minutes, or until the cupcakes are set and spring back when lightly touched. Remove from oven and allow the cupcakes to cool completely before frosting.
- Prepare marshmallow frosting: Using an electric mixer, beat softened butter until creamy. Add marshmallow fluff and continue beating for 2 to 3 minutes until light and fluffy. Mix in vanilla extract. With the mixer on low speed, gradually add powdered sugar one cup at a time, ensuring it fully incorporates each time. After all powdered sugar has been added, beat on medium-high for another 2 to 3 minutes. Adjust consistency by adding more powdered sugar if too runny, or milk one teaspoon at a time if too thick.
- Frost and serve: Frost the cooled cupcakes generously with the marshmallow frosting. Optionally, drizzle with caramel sauce and sprinkle with crushed cinnamon pecans for extra flavor and texture.
Notes
- Ensure the mashed sweet potato is well cooked and smooth for best cupcake texture.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Adjust frosting consistency carefully to achieve a spreadable but stable topping.
- Optional toppings like caramel drizzle and cinnamon pecans add a lovely finishing touch but are not required.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
