Sweet Potato Cupcakes

Name: Sweet Potato Cupcakes
Yield: Makes 16 cupcakes
Ingredients: 1/2 cup oat flour; 6 tablespoons all-purpose flour; 1/2 teaspoon baking soda; 6 tablespoons granulated sugar; 2 tablespoons unsalted butter, at room temperature; 1 egg white; 1/4 cup cooked or canned sweet potato; 1/4 teaspoon vanilla extract; 2 tablespoons skim milk; 1/4 cup confectioners' sugar; 3 tablespoons reduced-fat cream cheese, at room temperature; 1/4 teaspoon cinnamon; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 2 tablespoons dried cranberries, chopped

Jennifer IserlohMakes 16 cupcakesSource

cupcake frosting dessert american oat sweet potato cream cheese dried cranberry nut free easy baking electric mixer stand mixer fall winter

Ingredients

1/2 cup oat flour

6 tablespoons all-purpose flour

1/2 teaspoon baking soda

6 tablespoons granulated sugar

2 tablespoons unsalted butter, at room temperature

1 egg white

1/4 cup cooked or canned sweet potato

1/4 teaspoon vanilla extract

2 tablespoons skim milk

1/4 cup confectioners' sugar

3 tablespoons reduced-fat cream cheese, at room temperature

1/4 teaspoon cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon ground cloves

2 tablespoons dried cranberries, chopped

Method

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.