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