Sweet Potato Pie Cupcakes with Marshmallow Frosting.
True story: I have never eaten sweet potato pie.
I’ve never even seen a sweet potato pie.
I’ve never been in the same room as a sweet potato pie.
I’ve never tried to make my own sweet potato pie.
I’ve never even looked at a recipe for sweet potato pie.
The closest I’ve ever come to sweet potato pie is belting out James Taylor’s song (holy old school throwback vid) in my bathroom with the awesome echoing acoustics. Hairbrush = microphone, anyone??
But since I take pictures of my food and like to pretend that I know what I’m doing while giving all real chefs a bad name, I made sweet potato pie cupcakes.
Annnnd I think I should be given a gold star for making a dessert with a vegetable. Progress!
I’m really hoping one of you lovely fellows who have tasted sweet potato pie… or maybe those of you that are sweet potato pie connoisseurs… will make these cupcakes and tell me if I came anywhere close to sweet potato pie. I figure that sweet potato pie has sweet potatoes (duh), cinnamon, lots of sugar and then marshmallows? But I could totally be getting that screwed up with sweet potato casserole, in which case I just made a casserole cupcake. Which kind of sounds barfy.
These are anything but barfy, but I’m whiny and needy today and need reassurance.
Because… you know, eating a half dozen cupcakes in two days is not assuring enough. Help.
Sweet Potato Pie Cupcakes with Marshmallow Frosting
Ingredients
graham crust
- 2 tablespoons unsalted butter, melted
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon sugar
cupcakes
- 1 1/3 cups loosely packed brown sugar
- 1 large egg
- 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 fluff
- 3 cups of 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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I can’t wait to tell you about bread tomorrow.
286 Comments on “Sweet Potato Pie Cupcakes with Marshmallow Frosting.”
Since there will only be three of us for Thanksgiving at our home- these will be one of our dessert items! Can’t wait to make them. A dedicated reader!
This would be a good substitute for the sweet potato casserole. ;)
Pingback: It’s not as simple as pie | Southern Soiree
Pingback: I’m Back & Friday Favorites
My mama makes a mean sweet potato pie with sweet potatoes, orange juice, pinaepple chunks, cherries, and marshmallows. It’s my favorite part about Thanksgiving.
Having said that, who cares what the hell these are called. They look delicious.
would like to have the rec foe the pie with pineapple and other thing sweet potato pie
Me too, I also would like your mamas recipe for the pie with pineapple and cherries. Sounds wonderful!
I made these tonight…AMAZING!!!! I had leftover frosting, so I made some peanut butter cupcakes too. Fluffernutter!! YUM YUM!
The cupcakes were AMAZING. However, being severely allergic to milk, I decided to play around with the frosting. So, instead of butter, I used coconut oil (it was congealed, so I thought it’d work). BIG mistake; I knew it was bad when I was piping it out and my son told me not to put it on the rest of the cupcakes. I am kicking myself for wasting an entire JAR of FLUFF (that I bought in Waltham, MA while visiting my son). Any suggestions for making a marshmallow frosting that I can actually eat? Anyone try the Earth Balance spread for frosting?
Try crisco or veg shortning, that is how many buttercreams are made.
Jill Fenn, I’m vegan, and I use Earth Balance spread combined with Earth Balance shortening all the time to make frosting. It works really well.
Earth Balance and Tofutti works well for vegan/dairy free frosting.
Make Italian meringue with brown sugar. Boil your brown sugar (1 cup) with water (1/2 cup) until 250 degrees. Pour the boiled sugar mixture into whipping egg whites (1 cup) ( slow the mixer to med for this). Make sure you egg whites are at at least med peak stage be for adding simple syrup and add the syrup in a very small but steady stream and continue to whip until the side of your mixer bowl has come back to room temp. The brown sugar gives this meringue frosting a lovely mapley/ molasses taste which is even better if you toast the tops a bit with a kitchen torch or under the broiler for a min
How much is 6 oz of sweet potato? Like, in cups? I don’t have a food scale.
3/4 cup
You are clearly some sort of evil genius. I made these without the crust and decided to toast/brulee the frosting instead of using the caramel/pecan drizzle. SO. GOOD! Good enough in fact, that my mother in law insisted that I make them for Thanksgiving dinner . . . and she is usually not at all open to desserts that aren’t the same things that have hit the table for decades. Thank you!
Im so excited to try this recipe – are they actually sweet potatoes being used or yams?
This may sound silly, but what’s the best way of making the mashed sweet potatoes? Boiled then mashed or baked then mashed? Is there even a difference? HELP! I’ve been volunteered by my mother in law to take dessert for Thanksgiving. I know this is the perfect recipe, but I don’t want to mess it up!
Thanks Jessica. You always post the best recipes and the most entertaining commentary. You had me hooked since you baked those red velvet cookie. (:
Either is totally fine! Just depends on your preference. :)
either is fine, but I’ve found that baking them preserves their natural color and flavor better than boiling. just like broccoli you can boil the flavor and color out if you’re not careful. good luck!!!
Thank you ladies! This was such a HUGE hit at our Thanksgiving lunch!!! Not waiting until next year to make these again. (:
These are wonderful!!thank u!
Pingback: Ten on Tuesday No.27 « Teacher Girl Blogs
Pingback: [Pinterest]: Thanksgiving Inspiration « Midwestern Belle
I love this recipe!!! bbuuuttt i have a wonderful shortcut!!!!! every one loves time savers. Also, just a suggestion biscoff cookies (the one the airline gives you) are perfect for making crusts. no need to add cinnamon, sugar, or anything they are already to go just ground ’em up!!! and use them as a sprinkle on top of the frosting too!! awesome recipe! love this site!
There is one problem (for me) with using Biscoff cookies as the crust. I will eat the ENTIRE package before grinding even ONE of them up!! I don’t know what it is about those, but I have NO self control. Lol.
Making them right now. The bater was delicious! And I hate sweet potatoes! Can’t wait to taste tomorrow!
Your cupcakes come out so perfect – mine are usually concave.
I have never had sweet potato pie either, but now I don’t want to. I want those cupcakes instead!
I made these last night for Thanksgiving and they were a huge hit! I think that I will add more sweet potatoes next time though.
These cupcakes are a definite HIT!!! I increased the amount of sweet potatoes I use and some of the other ingredients as well and they were extremely moist and utterly delish!!!
How much sweet potatoes did you end up using…I was going to increase to 1c but I didn’t want to ruin the batter.
Pingback: This Week’s Delish!
I made these for Thanksgiving, and they were a HUGE hit!!! Even those that don’t go for desserts often or seemed skeptical loved them :-) I will definitely make them again!
Made a double batch of these tonight for work tomorrow. Sure glad I made extra!!! Yummy!
I ENJOYED USING A CAN OF YAMS I ALSO USED STALE GINGERSNAPS AS THE CRUST. I MADE THEM FOR MY SONS BIRTHDAY AT HIS SCHOOL THEY ATE THEM UP!!! TY IT WAS GREAT TO HAVE ALL THE INGREIDIENTS LAST MINUTE IN THE CUPBOARD. TY XOXOX HAPPY HOLIDAYS!!!
Best Cupcake I have ever had! I doubled the spices and added a little ginger. The frosting was a little too sweet for me, next time I will use half. Thanks for posting!!!
Pingback: Christmas Baking Week! « The Grocery Project
Pingback: Recipe Round Up | 30 Thanksgiving Recipes and Thanksgiving Leftovers Recipes
Pingback: Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting | How Sweet It Is
Pingback: Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip … | Chocolate
Pingback: notjustacupcake
Pingback: Roasted Banana Cupcakes with Fluff Frosting | Mis-Cakes Oven Adventures
Doing a bake sale gonna use these they r so gud they will b a hit that’s some much
meant to say thanks so much for this great idea.. something different
I’m making these for my daughter’s first birthday. She loves the Gerber Sweet Potatos in the jar. We’ll see what she thinks of these!
They are wonderful think i Will try them !
Pingback: Knowledge Explosion! « theepiccupcakeproject
how can i print recipe with out all the pics
For those who have made this and increased sweet potato amount…how much did you increase it to? Was batter still okay and not too runny?
Pingback: Knowledge Explosion! | Castles in the Sky
These sounded so delicious I had to make them the same night!! My daughter loves anything sweet potato so I am very excited for her to try them. So far the batter is fantastic, but I also added to the spices.
I made these vegan (and w/o frosting). They got rave reviews (and people ate more than one!). One of my friends said they tasted exactly like the pumpkin muffins she grew up with. (“tastes like home” is the best compliment, isn’t it?) While I normally don’t like sweet potato pie, I do love sweet potato cake! Thank you for a delicious treat! This recipe is a keeper.
Hey Nicole. May i ask how your made the cupcakes vegan? I really want to make them for my brother, he’s vegan.
Pingback: No-Bake Sweet Potato Cheesecakes | How Sweet It Is
Pingback: No-Bake Sweet Potato Cheesecakes. | Lifestyle Pins
Pingback: Thanksgiving Menu Ideas: 30 Thanksgiving Desserts
Pingback: Thanksgiving Desserts
Oh my gosh! You are sooooo naughty to come up with this recipe. Take marshmallow fluff, and add 3 cups sugar? Double naughty! Oh, and I’m gonna make ’em too. Naughty is contagious.
Pingback: Ice-Cream Cone Cupcakes | Selfish Cooking
Pingback: PinLaVie... Make your pins come true – Sweet Potato Pie Cupcakes with Marshmallow Buttercream Frosting
Pingback: 10 Most unique and creative cupcakes |
Pingback: 5 Healthy Cupcake Ideas | Totally Cupcake Blog
Pingback: Sweet Potato Pie Cupcakes with Marshmallow Frosting | Food Art