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Sweet Potato Cupcakes with Graham Cracker Crust


My readers are in for a real treat today. In fact, the pictures you are about to see are from September, but this recipe is so good, I’ve been tempted to keep it in my back pocket as a secret. That’s why it’s taken me so long to post it here!

Sometimes I think the eaters of my decadent treats are either a little too generous or forgetful. Pretty much every new thing I make is followed by “Miri, I think this is your best creation yet,” or “Ok, now this is my new favorite thing you make.” But sometimes, the baked goods I make are followed by such loud accolades, I know I really hit a home run.

Welcome to the recipe of the best thing you’ll make, ever. I know – it definitely sounds like an autumnal recipe, and we are way past that, but it doesn’t matter if you serve this stuff in March, people will die, slap their mamas and then immediately demand turkey sandwiches. So here you go world, you have pried this gem from my cold, dead hands. Well, not really, but it almost got to that point. 🙂

Sweet Potato Pie Cupcakes with Marshmallow Frosting
(Adapted from How Sweet It Is)

Graham Crust
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 teaspoon sugar

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

1.5 cups butter (3 sticks), softened
1 tablespoon vanilla extract
1 1/2 cups marshmallow fluff
1.5 cups of powdered sugar
1-2 teaspoons milk, if needed

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. This is the part of the original recipe I really changed up. The original recipe made the frosting entirely too sweet. After I was finished with it, the marshmallow flavor was faintly distinguishable, so if unsure, I would recommend your favorite vanilla buttercream. After frosting, I drizzled each my salted caramel sauce you’ve seen in previous posts.

So you have it. I gave it to you – the best recipe you’ll ever need. Enjoy!

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