Sweet Potato Cupcakes By Jennifer Iserloh On Epicurious.Com - cooking recipe

Ingredients

Batter
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
Frosting
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

Preparation

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. * see my note below.
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.
My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
* I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.