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!
- 2 tbsp unsalted butter, melted
- ½ cup graham cracker crumbs
- ½ tsp sugar
- 1⅓ cup light brown sugar
- 1 egg
- 2 tsp vanilla
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¾ cup (6 oz) mashed sweet potato
- 1¼ cup all-purpose flour
- 1¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, at room temperature
- 1½ cups marshmallow fluff
- 1 tbsp vanilla
- 3 cups powdered sugar
- 1-2 tsp whole milk, if needed
- 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 ¾ 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.
- 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.
Source: Recipe from How Sweet It Is