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?
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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.”
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Thank you for this recipe! I used it in entering a competition (no cash or other large prize or I would gave sought permission) and won first place in the Most Unusual
Ingredient category. I also got many many compliments on its flavor.
Oh my goodness!!!! I just made these. I had been searching for a recipe for my son’s first birthday…. THIS IS SOOO IT! Finally my search is over :-) the cupcakes are spectacularly moist. I did add an extra 1/4c of sweets, maybe that did it? I also alternated when adding the Milk and flour blend to the cupcake recipe so it would not weight down the batter. I’m not certain if this step was necessary but it worked for me. The frosting was a bit too sweet for my taste so I added half the powdered sugar and it was perfect. I am running some tests now…. I have a cupcake (unfrosted) in the freezer, and one frosted and one unfrosted cupcake in the refridgerater to see how they hold up. I would like to make these ahead so I don’t have so much to do on the day of. I will let you know how it turns our. Thank you, thank you sooo very much :-)
Whatever happened to your stored cupcakes? I would like to make these several days in advance and am wondering what the best way to store them would be.
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I made these today. They are so delicious. I used pecan shortbread cookies as the crust instead of the graham crackers. The pecan adds a little something extra. They taste a bit like carrot cake, but different enough to make my boyfriend ask “what’s that flavor?” They are hit with my coworkers, too. I’m definitely making these for thanksgiving. Thanks for the recipe.
How many (lbs.) sweet potatoes did you use?
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HI there! New to your blog and can’t wait to start exploring the posts you have already created. Thank you so much for giving this recipe to the world. I tried a bit of the batter before baking and fell in love.
One quick thing, though. I’m not sure what I’m doing wrong so I hope you can help. The frosting doesn’t seem to want to set the right way. It’s still runny and a bit soupy. Even after adding extra sugar, would there be a reason as to why it wouldn’t work? Please help!
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Made these beauties this weekend and received RAVE reviews!!! The only issue I had was my frosting didn’t hold up well :-(. Thanks for sharing such a great recipe!!