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Sweet Potato Cupcakes

['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']

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.

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