Sweet Potato Cupcakes
Ingredients:
- butter, melted - 2 T
- graham cracker crumbs - 1/2 cup
- sugar - 1/2 t
- loosely packed brown sugar - 1 1/3 cups
- egg - 1
- vanilla extract - 2 t
- butter, melted, cooled - 1/2 cup
- cooked mashed sweet potato - 6 ounces
- flour - 1 1/4 cups
- baking soda - 1 1/4 t
- salt - 1/4 t
- cinnamon - 1/2 t
- nutmeg - 1/4 t
- milk - 1/2 cup
- butter, softened - 1/2 cup
- vanilla extract - 1 T
- marshmallow creme - 1 1/2 cups
- powdered sugar - 3 cups
- milk - 1 - 2 t, if needed
- caramel sauce & chopped cinnamon pecans - garnish
Instructions:
Line a cupcake (12) tin with paper liners; set aside. In a bowl, mix 2 T melted butter, sugar and graham cracker crumbs until moist, then press 1/2 - 1 T crumbs into the bottom of each liner.
In a bowl, whisk egg and sugar together until no lumps remain. Add vanilla and butter, whisk in sweet potatoes. Add flour, soda, salt, cinnamon and nutmeg, stir, add milk, stir until smooth. Place 1/4 cup of batter on top of each graham cracker crust. Bake in a preheated 350 degree oven for 15 - 17 minutes, or until spring back at the touch. Cool completely before frosting.
Prepare frosting -- in a bowl, beat butter until creamy. Add marshmallow creme; beat for 2 - 3 minutes, add vanilla. Slowly add powdered sugar 1 cup at a time. Beat on medium high speed for 2 - 3 minutes, until smooth. Add milk and additional powdered sugar to reach desired spreading consistency. Spread frosting over cupcakes, drizzle with caramel sauce and cinnamon pecans.
