I love to bake. I haven’t baked in awhile, so I decided to make dessert for Thanksgiving last week. I got the recipe at How Sweet It Is.
I boiled a sweet potato and turned it into a smooth mashed potato in the food processor.
It was time to crush the graham crackers. I put a few graham crackers into a Ziploc bag. At first, I was getting my frustrations out by crushing it with my hand. This was taking too long, so I grabbed a wooden spoon which made the job a lot easier. I mixed the graham crackers with the melted butter and sugar.
I put the crushed graham crackers mix (I used 1 1/2 tablespoons) on the bottle of the cupcake liners creating a tasty crust.
I whisked together the rest of the ingredients making a lovely sweet potato cupcake batter. What a lovely color!
I put in about 1/4 cup of the batter in each cupcake and then popped it into the oven.
I mixed up the marshmallow frosting which is super sweet.
The cupcakes turned out great.
They’re sweet and moist which I think every cupcake should be. It shouldn’t need a frosting to make it good. The frosting makes it even better. I eat the cupcake without the frosting since I know how much sugar is in that frosting! George loves these cupcakes. He loves sweets.
Tasty Sweet Potato Pie Cupcakes with Marshmallow Frosting is great for a snack or for dessert for Thanksgiving.
- 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
- 1/2 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
- caramel sauce
- crushed cinnamon pecans
- 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.
- Recipe from How Sweet It Is
What dessert did you make for Thanksgiving?
*Linked up to A Bit of Everything and Tasty Tuesday