These Southern Sweet Potato Pie Cupcakes Are Unbeatable

It’s plumping-up season, folks.

These cupcakes will help you continue on your path of indulgence for the rest of 2018. Southern Sweet Potato Pie Cupcakes.

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
1/4 c. (1/2 stick) unsalted butter, melted
2 tsp. sugar
pinch of kosher salt

FOR THE MARSHMALLOW FROSTING

1 c. (2 sticks) unsalted butter, softened
7½ oz. (1 containter) Marshmallow Fluff
1 1/2 c. powdered sugar
1 tsp. pure vanilla extract
pinch of kosher salt
Chopped toasted pecans, for garnish
Cinnamon sugar, for garnish

DIRECTIONS

1. Preheat oven to 350° and line a muffin tin with 12 cupcake liners. Make batter: In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined.
2. Make crust: In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
3. Top graham cracker crusts with a scoop of batter.
4. Bake until cupcakes are golden and a toothpick inserted in the center comes out clean, about 22 minutes. Let cool completely.
5. Meanwhile, make marshmallow frosting: In a large bowl, beat together butter and Fluff until combined. Add powdered sugar, vanilla, and salt and beat until light and fluffy. Transfer to a piping bag and pipe onto cooled cupcakes.