Sweet Potato Cupcakes

Ingredients:

½ cup butter temperature

½ tsp salt

1 ½ cups brown sugar

1 tsp ground cinnamon 2 large eggs at room temperature

1 tsp ground ginger

1 tsp vanilla extract

½ tsp ground nutmeg

1 cup cooked mashed sweet potato

¼ tsp ground cloves

2 cups unbleached flour

½ cup milk temperature

2 tsp baking powder

½ cup sour cream

½ tsp baking soda Directions:

Preheat oven at 350 degrees. Line 12 muffin cups with cupcake liners. Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room temperature eggs one at a time, allowing each egg to blend before adding the next. Blend vanilla extract and sweet potato. Whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, and at at room allpurpose room cloves in a bowl. Add half of the flour to the sweet potato mixture, stirring until just incorporated. Blend in the milk and the remaining flour mixture. Continue mixing and add sour cream.

Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on a rack.

CREAM CHEESE FROSTING Ingredients:

½ cup (1 stick) unsalted butter at room temperature

1 8oz cream cheese softened (brick style, not spreadable)

1 tsp vanilla extract

¼ tsp salt

4 cups powdered sugar Directions:

1. Combine butter and cream cheese in a bowl using an electric mixer. Beat until creamy, well-combined, and lump free.

2. Add vanilla extract and salt, then stir well.

3. With mixer on low, gradually add powdered sugar until completely combined. Use frost on completely cooled cupcakes.

4. Use frost on completely cooled cupcakes.