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Moist and tender cupcakes capturing the warm spices and comforting flavors of sweet potato pie, topped with fluffy marshmallow frosting, toasted pecans, and cinnamon sugar for a cozy fall treat.

Ingredients

Scale
  • 1 box yellow cake mix (gluten-free option if needed)
  • 1 cup sweet potato puree (fresh or canned)
  • 1 teaspoon cinnamon (or pumpkin pie spice)
  • 0.5 teaspoon nutmeg (or ground mace)
  • 1 cup crushed graham crackers (or biscuit crumbs)
  • 0.5 cup melted butter (or coconut oil)
  • 0.5 cup granulated sugar (adjust to taste)
  • 0.5 teaspoon kosher salt (or sea salt)
  • Any wet ingredients required by cake mix (e.g., eggs, oil, water)
  • 0.5 cup softened butter (consider vegan butter for dairy-free)
  • 1 cup marshmallow crème (or homemade meringue)
  • 2 cups powdered sugar (adjust sweetness)
  • 1 teaspoon pure vanilla extract
  • 0.25 cup chopped toasted pecans (omit for nut-free)
  • 2 tablespoons cinnamon sugar

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. Combine crushed graham crackers and melted butter until mixture holds together.
  4. Press 1–2 tablespoons of graham cracker crumb mixture into the bottom of each lined muffin cup to form a thin crust.
  5. In a large bowl, combine yellow cake mix, sweet potato puree, cinnamon, nutmeg, granulated sugar, kosher salt, and the wet ingredients called for on the cake mix box; mix until smooth and uniform.
  6. Portion batter into each muffin cup about two-thirds full using a cookie scoop for even sizing.
  7. Bake on center rack for 18–22 minutes, checking at 18 minutes, until toothpick inserted in center comes out clean and tops are lightly golden.
  8. Allow cupcakes to cool in pan 5–10 minutes, then transfer to wire rack to cool completely before frosting.
  9. Beat softened butter until creamy, then add marshmallow crème, powdered sugar, and vanilla extract; beat until light and fluffy, adjusting thickness as needed.
  10. Frost completely cooled cupcakes using knife, offset spatula, or piping bag.
  11. Immediately top each frosted cupcake with chopped toasted pecans and a sprinkle of cinnamon sugar.
  12. Optional: drizzle warm caramel sauce or melted chocolate over the frosted cupcakes.

Notes

Ensure cupcakes are completely cooled before frosting to maintain frosting texture., Mix batter just until combined to avoid tough cupcakes., Use cookie scoop for uniform cupcake size and even baking., Store unfrosted cupcakes at room temperature in airtight container up to 3 days., Fully frosted cupcakes store in fridge airtight up to 1 week; frosting texture may slightly degrade., Freeze unfrosted cupcakes individually wrapped for up to 3 months; thaw in fridge and frost fresh before serving., Make batter up to 24 hours in advance; store covered in fridge before baking.

Nutrition

Find it online: https://cozyovenkitchen.com/sweet-potato-pie-cupcakes/