Sweet Potato Pie Cupcakes

Introduction & Inspiration

This Sweet Potato Pie Cupcakes recipe is a delightful twist on a classic Southern dessert. I’ve always been a fan of sweet potato pie – its warm spices, creamy texture, and comforting flavor are simply irresistible. I love pie.

The idea of transforming that beloved pie into individual cupcakes seemed like a perfect way to create a fun and portable treat. I wanted to capture all the elements of sweet potato pie – the spiced sweet potato filling, the graham cracker crust, and the marshmallow topping – in a cupcake form.

I envisioned a moist, spiced sweet potato cupcake with a buttery graham cracker crust at the bottom, topped with a fluffy marshmallow frosting and garnished with toasted pecans and cinnamon sugar.

This recipe is the result of that vision, a perfect blend of flavors and textures in a delightful cupcake form. It’s a recipe that’s sure to be a hit with sweet potato pie lovers.

Nostalgic Appeal

Sweet potato pie is a quintessential Southern dessert, often associated with Thanksgiving, holidays, and family gatherings. It evokes feelings of warmth, comfort, and tradition.

The combination of sweet potatoes, warm spices, and a buttery crust is timeless. It’s a flavor profile that’s both familiar and satisfying.

Cupcakes, too, hold a special place in many hearts. They’re often associated with birthdays, parties, and celebrations.

These Sweet Potato Pie Cupcakes tap into that nostalgia, offering a fun and creative way to enjoy the classic flavors of sweet potato pie in a new and exciting format.

Homemade Focus (with Shortcuts)

While this recipe utilizes convenient shortcuts with the yellow cake mix and marshmallow crème, the emphasis is still on creating a homemade experience. The combination of ingredients and the assembly of the cupcakes add a personal touch.

Using a cake mix allows us to focus on the other elements, such as the graham cracker crust and the marshmallow frosting, making this recipe approachable for bakers of all skill levels. It’s very easy.

The homemade graham cracker crust and the fluffy marshmallow frosting elevate the entire cupcake. They’re key elements.

This recipe strikes a perfect balance between convenience and homemade goodness, making it ideal for both busy weeknights and special occasions.

Flavor Goal

The primary objective of this recipe is to create a cupcake that perfectly captures the essence of sweet potato pie, with a moist, spiced cake, a buttery graham cracker crust, and a fluffy marshmallow frosting.

The yellow cake mix, combined with canned sweet potato puree, cinnamon, and nutmeg, creates a moist and flavorful base that mimics the filling of a sweet potato pie.

The graham cracker crust at the bottom of each cupcake adds a buttery, slightly salty element and a satisfying crunch.

The marshmallow frosting, made with butter, marshmallow crème, powdered sugar, vanilla, and salt, provides a light and fluffy topping that complements the spiced cake and graham cracker crust perfectly.

The toasted pecans and cinnamon sugar garnish add a final touch of texture and flavor.

Ultimately, I wanted a cupcake that was both comforting and delicious, a treat that would transport you to a Southern Thanksgiving dinner with every bite.

Ingredient Insights

Let’s take a closer look at the ingredients that make these Sweet Potato Pie Cupcakes so special:

Yellow Cake Mix: This provides the base for the cupcakes, offering a convenient and consistent starting point.

Canned Sweet Potato Puree: This is the key ingredient, providing the signature sweet potato flavor and moisture to the cupcakes.

Cinnamon & Nutmeg: These warm spices enhance the sweet potato flavor and create a classic sweet potato pie profile.

Graham Crackers (Crushed): These form the base of the crust, providing a buttery, slightly salty element.

Melted Butter: This binds the graham cracker crumbs together and adds richness to the crust.

Granulated Sugar: A touch of sugar adds sweetness to the graham cracker crust.

Kosher Salt: A pinch of salt balances the sweetness and enhances the other flavors in both the crust and the frosting.

Butter (Softened): This is the base of the marshmallow frosting, providing richness and creaminess.

Marshmallow Crème: This adds a light and fluffy texture and a sweet, marshmallow flavor to the frosting.

Powdered Sugar: This sweetens the frosting and helps to create a smooth texture.

Pure Vanilla Extract: Vanilla enhances the overall flavor of the frosting.

Chopped Toasted Pecans (for Garnish): These add a nutty crunch and a classic Southern touch.

Cinnamon Sugar (for Garnish): This adds a final touch of sweetness and spice.

Essential Equipment

You’ll need a few basic tools for this recipe:

Muffin Tin: This is for baking the cupcakes.

Cupcake Liners: These prevent the cupcakes from sticking to the tin and make cleanup easier.

Large Bowls (at least three): You’ll need bowls for mixing the batter, making the crust, and making the frosting.

Hand Mixer (or Stand Mixer): This is essential for making the frosting.

Spatula Essential

List of Ingredients with Measurements

Here’s a precise list of the ingredients, along with their exact measurements:

For the Cupcakes:

• 1 box yellow cake mix
• 1 (15-ounce) can sweet potato puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the Graham Cracker Crust:

• 1 cup crushed graham crackers
• 4 tablespoons melted butter
• 2 teaspoons granulated sugar
• Pinch of kosher salt

For the Marshmallow Frosting:

• 1 cup (2 sticks) butter, softened
• 1 (7.5-ounce) container marshmallow crème
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• Chopped toasted pecans, for garnish
• Cinnamon sugar, for garnish

Step-by-Step Instructions

Let’s bake these delicious Sweet Potato Pie Cupcakes!

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

Step 2: Make the Cupcake Batter

In a large bowl, mix the yellow cake mix, canned sweet potato puree, cinnamon, and nutmeg until well combined.

Step 3: Make the Graham Cracker Crust

In a separate large bowl, combine the crushed graham crackers, melted butter, granulated sugar, and salt. Stir until well combined.

Step 4: Assemble the Cupcakes

Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, forming a crust.

Scoop the sweet potato cupcake batter on top of the crusts, filling each liner about 3/4 full.

Step 5: Bake the Cupcakes

Bake the cupcakes until they’re golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 22 minutes.

Step 6: Cool the Cupcakes

Let the cupcakes cool completely in the muffin tin before frosting.

Step 7: Make the Marshmallow Frosting

While the cupcakes are cooling, make the marshmallow frosting. In a large bowl, beat together the softened butter and marshmallow crème until combined.

Add the powdered sugar, vanilla extract, and salt and beat until the frosting is smooth and fluffy.

Step 8: Frost and Garnish

Transfer the marshmallow frosting to a piping bag fitted with a large closed star tip (or any tip you prefer).

Pipe the frosting onto the cooled cupcakes.

Garnish each cupcake with chopped toasted pecans and a sprinkle of cinnamon sugar.

Troubleshooting

Here are a couple of potential issues and their solutions:

Problem: Cupcakes are dry.

Solution: You may have overbaked the cupcakes. Be sure to check for doneness with a toothpick and remove them from the oven as soon as the toothpick comes out clean.

Problem: Frosting is too stiff.

Solution: Add a bit of milk or cream, a teaspoon at a time, until the frosting reaches your desired consistency.

Problem: Frosting is too soft. Solution: add more powdered sugar

Tips and Variations

Here are some extra tips and variations to customize your Sweet Potato Pie Cupcakes:

Tip: For a more intense spice flavor, add a pinch of ground cloves or allspice to the cupcake batter.

Variation: Use a spice cake mix instead of a yellow cake mix for an even more pronounced spice flavor.

Variation: Add a layer of caramel sauce to the top of the cupcakes before adding the marshmallow frosting.

Tip: If you don’t have a piping bag and tip, you can simply spoon the frosting onto the cupcakes and spread it with a knife or spatula.

Variation: Garnish the cupcakes with other toppings, such as candied pecans, mini marshmallows, or a drizzle of maple syrup.

Variation: Add a filling

Serving and Pairing Suggestions

These Sweet Potato Pie Cupcakes are a perfect treat for any fall occasion. Here are some serving ideas:

Serve them at room temperature or slightly chilled.

Pair them with a cup of coffee, a glass of milk, or a scoop of vanilla ice cream.

Serve them as a dessert at a Thanksgiving dinner, a fall potluck, or any gathering where you want to impress your guests.

Offer them as a comforting treat on a cool autumn day.

Nutritional Information

Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 12 cupcakes):

• Calories: 400-450
• Fat: 20-25g
• Sugar: 35-40g
• Protein: 4-5g

Enjoy in moderation. It’s a treat.

Enjoy these cupcakes in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Let’s recap the recipe and answer some frequently asked questions:

Recipe Summary:

We made delicious Sweet Potato Pie Cupcakes by combining a yellow cake mix with sweet potato puree and spices, making a graham cracker crust, assembling the cupcakes with crust and batter, baking them, making a marshmallow frosting, frosting the cooled cupcakes, and garnishing with toasted pecans and cinnamon sugar.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes! You can bake the cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Frost and decorate the cupcakes just before serving.

Q: Can I freeze these cupcakes?

A: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting.

Q: Can I use fresh sweet potatoes instead of canned?

A: Yes, you can. You’ll need to cook and mash the sweet potatoes first. Make sure they’re completely cool before adding them to the batter.

Q: I don’t have marshmallow crème. What else can I use?

A: You can try using a homemade marshmallow frosting recipe, but the texture and flavor may be slightly different. Marshmallow crème is key to the light and fluffy texture of this frosting.

Q: Can I make mini cupcakes instead of regular-sized cupcakes?

A: Yes, you can use a mini muffin tin and adjust the baking time accordingly.