Pumpkin Spice Who? These Sweet Potato Cupcakes Are the Definition of Fall

Sweet Potato Cupcakes with Maple Buttercream Icing

Original Recipe by Taylor Celentano

For the Cupcakes:
1 1/4 cups gluten free all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
5 tablespoons butter (salted or unsalted, softened)
1/2 cup Stevia in the Raw
1/4 cup cane sugar in the raw
2 large eggs
2 teaspoons of vanilla extract
1 cup sweet potato puree (1 medium/large sweet potato)
1/2 cup plain greek yogurt

For the Icing:
1 cup powdered sugar
1 cup Stevia in the Raw
4 tablespoons of butter (softened)
3 tablespoons of half and half
1/2 teaspoon maple extract
Chopped pecans (optional but delicious)

Preheat oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
Poke holes in your sweet potato with a fork and microwave for 6 minutes, peel and mash really well, set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg.
In a large bowl or the bowl, using a hand mixer, beat butter with Stevia in the Raw and sugar until fluffy (about 3-4 minutes).
Add eggs one at a time, scraping down bowl after each addition, and then mix in vanilla.
Mix in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then greek yogurt, then remaining flour mixture just until combined.
Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely.
For frosting, in a large bowl or the bowl with your hand mixer, beat sugar, Stevia in the Raw, and butter until smooth and creamy.
Add your half and half to reach a smooth, spreadable (but not runny) consistency. Beat in maple extract.
Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a sprinkle of chopped pecans.