Sweet Potato Pie Cupcakes: A Sweet Treat

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 c. crushed graham crackers
• 4 tbsp. melted butter
• 2 tsp. granulated sugar
• Pinch of kosher saltFOR THE GRAHAM CRACKER CRUST
• 1 c. crushed graham crackers
• 4 tbsp. melted butter
• 2 tsp. granulated sugar
• Pinch of kosher salt
• FOR THE MARSHMALLOW FROSTING: (2 sticks) butter, softened
• 1 (7.5-oz.) container marshmallow crème
• 1/2 c. powdered sugar
• 1 tsp. pure vanilla
• extract Pinch of kosher salt
• Chopped toasted pecans, for garnish Cinnamon sugar, for garnish

Instructions

• Preheat 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.
• Make 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.
• Scoop batter on top of crusts, filling 3/4 full.
• Bake until cupcakes are golden and a toothpick inserted in middle of a cupcake comes out clean, about 22 minutes. Let cool completely.
• Meanwhile, 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.
• Garnish with pecans and cinnamon sugar.