Sweet Potato Cupcakes
Delightfully spiced mini cupcakes made with sweet potato and topped with cream cheese frosting. These moist cupcakes combine the warmth of cinnamon, cardamom and cloves with sweet dried cranberries for a perfect treat.
Ingredients
- •½ cup oat flour
- •6 tablespoons all-purpose flour
- •½ teaspoon baking soda
- •6 tablespoons granulated sugar
- •2 tablespoons unsalted butter
- •1 whole egg white
- •¼ cup sweet potato
- •¼ teaspoon vanilla extract
- •2 tablespoons skim milk
- •¼ cup confectioners sugar
- •¼ teaspoon cinnamon
- •⅛ teaspoon ground cardamom
- •⅛ teaspoon ground cloves
- •2 tablespoons dried cranberries
- •chopped
Cooking Instructions
- 1.
Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
45 min
