Sweet potato pie is a Thanksgiving favorite, but there’s no reason it can’t be morphed into an Easter or Christmas classic, too. And who doesn’t love the idea of transforming a pie into a cupcake?

Yields 12
Prep time 20 mins
Total Time 1hr 30 mins

INGREDIENTS
FOR THE CUPCAKES
1 box yellow cake mix
1 (15-oz.) can sweet potato puree
1/2 tsp. cinnamon
1/4 tsp. nutmeg
FOR THE GRAHAM CRACKER CRUST
1 c. crushed graham crackers
4 tbsp. melted butter 
2 tsp. granulated sugar
Pinch of kosher salt
FOR THE MARSHMALLOW FROSTING
1 c. (2 sticks) butter, softened
1 (7.5-oz.) container marshmallow crème
1 1/2 c. powdered sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
Chopped toasted pecans, for garnish
Cinnamon sugar, for garnish

DIRECTIONS

* Preheat oven to 350° and line a muffin tin with 12 cupcake liners. In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined.
* Make crust: In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of mixture into bottom of each cupcake liner.
* Scoop batter on top of crusts, filling 3/4 full. 
* Bake until cupcakes are golden and a toothpick inserted in middle of a cupcake comes out clean, about 22 minutes. Let cool completely.
* Meanwhile, make marshmallow frosting: In a large bowl, beat together 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.