Sweet Potato Pie Cupcakes

Ingredients:

• 1 box yellow cake mix
• 1 (15 ounce) can sweet potato puree
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Crust
  • 1 cup graham crackers (crushed)
  • ¼ cup unsalted butter (melted)
  • 2 teaspoons sugar
  • Pinch of kosher salt
• Marshmallow Frosting
  • 1 cup unsalted butter (softened)
  • 7½ ounces Marshmallow Fluff^©
  • 1½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
• Pecans (toasted, chopped, for garnish)
• Cinnamon sugar for garnish

Directions

Preheat oven to 350° F 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.

In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Top graham cracker crusts with a scoop of batter.

Bake until cupcakes are golden and a toothpick inserted in the center comes out clean, about 22 minutes. Let cool completely.

In a large bowl, beat together butter and Fluff until combined. Add powdered sugar, vanilla, and salt and beat until light and fluffy. Transfer to a piping bag and pipe onto cooled cupcakes.

Garnish with pecans and cinnamon sugar.