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.
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.
