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
Scale
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
