Sweet Potato Pie Cupcakes with Marshmallow Frosting
User Reviews
5
Sweet Potato Pie Cupcakes with Marshmallow Frosting
Description
Sweet Potato Pie Cupcakes with Marshmallow Frosting start with a pressed graham cracker crust that provides a slightly crunchy and sweet base. The cupcake batter blends mashed sweet potato with brown sugar, spices such as cinnamon and nutmeg, and basic baking ingredients to yield a moist, tender cake. They are baked until set and springy to the touch. The frosting blends softened butter, marshmallow creme, powdered sugar, and vanilla to form a smooth, fluffy topping. This combination creates a dessert that offers elements of a classic sweet potato pie in individual portions, topped with a marshmallow cream that adds both texture and flavor contrast.
Serving these cupcakes allows for a handheld option to a traditional sweet potato pie, great for gatherings or personal treats. The spices give warmth without overpowering sweetness, suitable for those who enjoy subtly spiced desserts.
Ingredients
graham crust
- 2 tablespoons unsalted butter melted
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon sugar
cupcakes
- 1 1/3 cups brown sugar loosely packed
- 1 egg large
- 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
frosting
- 1/2 cup butter 1 stick, softened
- 1 tablespoon vanilla extract
- 1 1/2 cups marshmallow creme fluff
- 3 cups powdered sugar
- 1-2 teaspoons milk if needed
Instructions
- Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.
- In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.
- To make frosting: beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and crushed cinnamon pecans.
User Reviews
Overall Rating
5
You'll Also Love
