SWEET POTATO CUPCAKES

From Cindy Bradley

Photo: Edis Celik

Serving Information	Makes 12 cupcakes.
Ingredients	Cupcakes 1 C all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp ground cinnamon Pinch salt 1/2 C butter, softened 3/4 C sugar 2 medium eggs 1 C cooked and mashed sweet potatoes 1/4 tsp vanilla extract Extra ground cinnamon (for frosting) Cream Cheese Frosting 1 pkg (8 oz) cream cheese, room temperature 1 stick margarine, room temperature (I prefer Land O’Lakes) 4 tsp pure vanilla extract 4 C powdered sugar
Directions	Cupcakes Preheat oven to 350 degrees. In mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and set aside. Cream butter and sugar until light and fluffy, about 2 minutes; add eggs one at a time, beating on low after each addition, then add sweet potato and vanilla. Add flour mixture; stir until combined. Spoon batter into baking cups. Bake 12-15 minutes, or until golden brown. Let cool before frosting. Recipe doubles easily. Cream Cheese Frosting Cream together cream cheese and butter until smooth, add vanilla and powdered sugar, then mix until smooth. Frost each cupcake and sprinkle with cinnamon.
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