Ingredients
1boxyellow cake mix
15ozsweet potato puree,(1 can)
½tspcinnamon
¼tspnutmeg
1cupgraham crackers,crushed
4tbspbutter,melted
2tspgranulated sugar
pinchkosher salt
1cupbutter,(2 sticks), softened
7.5ozmarshmallow creme,(1 container)
1½cupspowdered sugar
1tsppure vanilla extract
pinchkosher salt
pecans,toasted, chopped, for garnish
cinnamon sugar,for garnish
Preparation
Preheat the oven to 350 degrees F and line a muffin tin with 12 cupcake liners.
In a large bowl, mix the cake mix with the canned sweet potato, cinnamon, and nutmeg until well combined.
In a large bowl, combine the graham cracker crumbs, butter, sugar, and salt in a small bowl.
Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Scoop batter on top of crusts, filling ¾ full.
Bake for about 22 minutes until cupcakes are golden and a toothpick inserted in the middle of a cupcake comes out clean. Let cool completely.
In a large bowl, beat together the butter and marshmallow crème until combined. Add powdered sugar, vanilla, and salt and beat until smooth.
Transfer to a piping bag fitted with a large closed star tip and pipe onto cooled cupcakes.
Garnish with pecans and cinnamon sugar, and enjoy!
