Sweet Potato Pie Cupcakes

Introduction & Inspiration

Sweet potato pie is a beloved Southern classic, and for good reason. The combination of sweet potatoes, warm spices, and a buttery crust is pure comfort food. These Sweet Potato Pie Cupcakes take all those delicious elements and transform them into individual, portable treats.

The inspiration came from wanting to create a dessert that was both familiar and unique. I love the idea of taking a traditional pie and turning it into something a little more unexpected, like a cupcake. It’s a fun and festive twist on a classic.

I also wanted a recipe that was relatively easy to make, even for those who might not be experienced bakers. These cupcakes are surprisingly simple to assemble, thanks to a few clever shortcuts. They are the perfect dessert to bring.

The presentation is also very appealing.

Nostalgic Appeal

Sweet potato pie holds a special place in the hearts of many, particularly in the South. It’s often associated with holidays, family gatherings, and the warmth of home cooking. It’s a dessert that carries a sense of tradition and comfort.

Cupcakes, too, have that inherent nostalgic charm. They remind us of childhood birthday parties, bake sales, and those simple moments of joy that come from enjoying a sweet treat.

This recipe combines those nostalgic elements, creating a dessert that feels both familiar and special. It’s like taking a classic pie and giving it a fun, modern twist. It is like taking a classic, and reinventing it.

For me, the spices of the cupcakes, always bring back good memories.

Homemade Focus

While this recipe utilizes a boxed cake mix for convenience, we’re enhancing it with canned sweet potato puree and spices, creating a flavor that’s much more complex than a standard yellow cake. We’re also making a homemade graham cracker crust and a delicious marshmallow frosting from scratch.

I believe in finding that balance between convenience and homemade goodness. Sometimes, a shortcut allows you to focus your energy on the more creative and flavorful aspects of a recipe.

The graham cracker crust adds a delightful textural contrast to the soft cupcakes and creamy frosting. It’s a simple step that elevates the entire dessert.

And the homemade marshmallow frosting is the perfect finishing touch. It’s light, airy, and not overly sweet, complementing the sweet potato flavor beautifully. It is different, from a classic frosting.

Flavor Goal

The primary flavor goal for these Sweet Potato Pie Cupcakes is to capture the essence of a classic sweet potato pie. We want the warm spices of cinnamon and nutmeg to shine through, complemented by the sweetness of the sweet potatoes and the creamy marshmallow frosting.

The yellow cake mix provides a neutral base, allowing the sweet potato puree and spices to take center stage. The addition of cinnamon and nutmeg creates that signature sweet potato pie flavor.

The graham cracker crust adds a buttery, slightly salty element that provides a nice contrast to the sweetness of the cupcake and frosting.

The marshmallow frosting is light, airy, and not overly sweet. It’s a perfect complement to the warm spices and sweet potato flavor. It’s a unique and delicious alternative to traditional buttercream.

Ingredient Insights

Let’s explore the key ingredients and their roles:

For the Cupcakes:

• Yellow cake mix: Provides the base for our cupcakes. It’s a convenient and consistent option.
• Canned sweet potato puree: Adds moisture, sweetness, and that signature sweet potato flavor. Make sure to use pure sweet potato puree, not sweet potato pie filling.
• Cinnamon and nutmeg: The classic sweet potato pie spices! They add warmth and complexity to the flavor.

For the Graham Cracker Crust:

• Crushed graham crackers: Form the base of our crust. You can buy pre-crushed graham crackers or crush them yourself.
• Melted butter: Binds the graham cracker crumbs together and adds richness.
• Granulated sugar: Adds a touch of sweetness to the crust.
• Pinch of kosher salt: Enhances the flavors and balances the sweetness.

For the Marshmallow Frosting:

• Butter, softened: The foundation of our frosting. Make sure it’s softened to room temperature for a smooth and creamy texture.
• Marshmallow crème: Adds sweetness, lightness, and that signature marshmallow flavor.
• Powdered sugar: Provides structure and additional sweetness to the frosting.
• Pure vanilla extract: Enhances the other flavors.
• Pinch of kosher salt: Balances the sweetness and enhances the flavors.
• Chopped toasted pecans:For garnish.
• Cinammon sugar: For garnish.

Essential Equipment

Here’s a list of the equipement you will need.

• Muffin tin: For baking the cupcakes.
• Cupcake liners: To prevent sticking and for easy removal.
• Large bowls: For mixing the cake batter, the graham cracker crust, and the frosting.
• Hand mixer (or stand mixer): For beating the butter and making the frosting.
• Rubber spatula or wooden spoon: For mixing and folding.
• Piping bag and tip (optional): For piping the frosting onto the cupcakes.
• Toothpick

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise 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 get baking! Here’s a detailed, step-by-step guide:

Step 1: Preheat and Prepare Batter

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

In a large bowl, combine the yellow cake mix, canned sweet potato puree, cinnamon, and nutmeg. Mix with a hand mixer (or a stand mixer) until well combined.

Step 2: Make the Graham Cracker Crust

In a separate large bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Stir until the crumbs are evenly moistened.

Step 3: Assemble the Cupcakes

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

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

Step 4: Bake the Cupcakes

Bake for approximately 22 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Step 5: Cool the Cupcakes

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Marshmallow Frosting

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

Gradually add the powdered sugar, beating until the frosting is smooth.

Add the vanilla extract and salt, and beat until well combined.

Step 7: Frost and Garnish

Transfer the frosting to a piping bag fitted with a large closed star tip (or your preferred tip). Pipe the frosting onto the cooled cupcakes.

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

Serve and enjoy these delicious and festive Sweet Potato Pie Cupcakes!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: This could be due to overbaking or not enough moisture in the batter. The sweet potato puree should add plenty of moisture, but make sure to follow the baking time carefully and use a toothpick to check for doneness.

Problem: My graham cracker crust is crumbly.

Solution: Make sure to use enough melted butter to bind the crumbs together, and press the crust firmly into the liners.

Problem: My frosting is too thin.

Solution: Add more powdered sugar, a tablespoon at a time, until the frosting reaches the desired consistency. You can also chill the frosting for a bit to help it firm up.

Problem: My frosting is too thick.

Solution: Add a teaspoon of milk or cream at a time, beating until the frosting is smooth and spreadable. Problem: My frosting is grainy. Solution: Make sure your butter is properly soften.

Tips and Variations

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

Tip: For an even more intense sweet potato flavor, roast your own sweet potatoes and puree them instead of using canned puree.

Tip: To prevent the graham cracker crust from sticking, make sure to use enough melted butter and press it firmly into the liners.

Variation: Add a pinch of ground ginger or cloves to the cupcake batter for extra spice.

Variation: Use a different type of cookie for the crust, such as gingersnaps or vanilla wafers.

Variation: Top the frosted cupcakes with mini marshmallows instead of pecans. Variation: Add some caramel, on top of the frosting.

Serving and Pairing Suggestions

These Sweet Potato Pie Cupcakes are perfect for Thanksgiving, fall gatherings, or any time you’re craving the flavors of sweet potato pie.

They pair beautifully with a cup of coffee, a glass of milk, or a scoop of vanilla ice cream.

For a visually appealing presentation, arrange the cupcakes on a tiered stand or a platter.

Consider serving them with other fall-themed desserts, such as pumpkin pie or apple crisp.

These cupcakes are best served at room temperature.

Nutritional Information

Nutritional information will vary based on specific brands and ingredient changes. Here’s an estimated range:

Here are some estimate for one cupcake:

• Calories: Approximately 350-450 per cupcake
• Fat: 15-20g
• Saturated Fat: 8-12g
• Carbohydrates: 50-60g
• Sugar: 35-45g
• Protein: 3-5g
• Sodium: 200-250mg

These values are approximate.

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Recipe Summary and Q&A

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

Recipe Summary: We made Sweet Potato Pie Cupcakes by combining a yellow cake mix with sweet potato puree and spices, making a graham cracker crust, baking the cupcakes, and then topping them with a homemade marshmallow frosting and garnishes.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes and make the frosting a day or two in advance. Store the unfrosted cupcakes in an airtight container at room temperature. Store the frosting in the refrigerator. Bring the frosting to room temperature and re-whip it before using. I recommend adding the garnishes just before serving.

Q: Can I use canned sweet potato pie filling instead of sweet potato puree?

A: No, it’s important to use plain sweet potato puree, not sweet potato pie filling. Pie filling has added sugar and spices that will alter the flavor and texture of the cupcakes.

Q: Can I freeze these cupcakes?

A: Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before frosting.

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

A: Marshmallow crème is key to the flavor and texture of this frosting. In a pinch, you could try using an equal amount of marshmallow fluff, but the texture might be slightly different. Q: How to store them? A: Keep them in the fridge, in airthight container.