Sweet Potato Pie Cupcakes

I hope that you all had a wonderful Thanksgiving yesterday! Ours was filled with family fun and delicious food. Earlier in the week I mentioned that I was bringing cupcakes to our Thanksgiving dinner. Cupcakes are certainly not your typical Thanksgiving dessert but I loved the way that these turned out. 

The cupcakes mimic a more traditional sweet potato pie in that they have a graham cracker crust and a sweet marshmallow frosting on top. For a little added sweetness, I sprinkled some of the cupcakes with chopped pecans and cinnamon, but of course that is just optional. These cupcakes are a great alternative to a homemade pie, which takes a lot more time and effort to whip up. 

Do you guys do any shopping on Black Friday? I have never camped outside or waited in any long lines before. I would much rather find some good deals online and do my all my shopping that way.  I do need to get started on my Christmas shopping soon though, it will be here before we know it! 

Sweet Potato Pie Cupcakes
Recipe from How Sweet It Is

Graham Cracker Crust:
2 tbsp unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 tsp sugar

Cupcakes:
1 1/3 cup light brown sugar
1 egg
2 tsp vanilla
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup (6 oz) mashed sweet potato
1 1/4 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup whole milk

Marshmallow Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups marshmallow fluff
1 tbsp vanilla
3 cups powdered sugar
1-2 tsp whole milk, if needed

Graham Cracker Crust and Cupcakes:
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a small bowl, mix together the melted butter, graham cracker crumbs and sugar until combined. Evenly distribute the mixture to the bottom of each liner and press down slightly.
In a large bowl, whisk together the egg and brown sugar until fully incorporated. Add the mashed sweet potato and continue to mix.
Add the flour, baking soda, salt, cinnamon and nutmeg, mixing until combined. Finally add the milk and mix until smooth and fully incorporated. Fill each cupcake liner about 3/4 full on top of the graham cracker crust. Bake for 15-17 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a cooling rack before frosting.

Frosting:
In a stand mixer, beat the butter until light and creamy. Add marshmallow fluff and beat for another 2-3 minutes before adding the vanilla.
With the mixer on low speed, slowly add the powdered sugar one cup at a time until fully incorporated. With the mixer on high speed, beat for another 2-3 minutes until frosting is light and reaches your desired consistency. If frosting is too thick, add 1-2 tsp of milk and continue to mix.
Pipe frosting onto cooled cupcakes.

Enjoy :)