Sweet Potato Cupcakes

Yields: 18

Ingredients:

1 cup oil

1 cup sugar

3 eggs

1 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sweet potato puree (from about 2 medium sweet potatoes)*

2 cups flour

Instructions:

Preheat oven to 350. Line a cupcake pan with paper liners.

In the bowl of an electric mixer, on medium speed, beat together the oil and egg for a couple of minutes until combined and slightly thickened.

Add the sugar, brown sugar, vanilla, cinnamon, nutmeg, baking soda and baking powder. Beat to combine. Add the sweet potato puree and beat to combine.

Turn the mixer to low and add the flour. Stir until just combined. Don’t overmix.

Spoon the batter into the prepared pans, filling the cups about ¾ full.

Bake at 350 for about 20 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool completely before frosting.

*To make sweet potato puree, bake the sweet potatoes at 350 for about an hour. Set aside to cool. Remove the skin and mash the sweet potato.

Icing:

8 oz Cream Cheese

½ stick of butter

1 tsp maple flavoring

1 tsp vanilla

2 tbsp milk

1 ½ bags of confectioners sugar, give or take for desired consistency