![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
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']
![](http://tappecue.net/sessionImages/recipes/sweet-potato-cupcakes-51144460.jpg)
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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