Sweet Potato Cornbread Cupcakes With Honey Goat Cheese Mascarpone Frosting

• FOR THE CUPCAKES:
• 1 Small Sweet Potato
• 1 teaspoon Pure Vanilla Extract
• 3/4 cups Greek Yogurt
• 3/4 cups Light Coconut Milk (can Also Use Full-fat)
• 4 Tablespoons Melted Earth Balance Vegan Butter
• 1/2 cups Unsweetened Vanilla Almond Milk
• 1-1/4 cup Cornmeal
• 1/2 cups Almond Flour
• 1/3 cups Granulated Sugar
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• FOR THE FROSTING:
• 8 ounces, weight Mascarpone Cheese, Softened At Room Temperature
• 4 ounces, weight Plain Goat Cheese, Softened At Room Temperature
• 1/4 cups Honey

1. For the cupcakes:
2. 1. Preheat the oven to 375u0b0F. Line a baking sheet with parchment paper. Wrap the sweet potato in foil and place on the baking sheet. Bake for 45-50 minutes, or just until tender and can be pierced with a fork. Allow the sweet potato to cool completely.
3. 2. In a large mixing bowl, mash the inside of the sweet potato. Mix in the vanilla extract, yogurt, coconut milk, butter, and almond milk.
4. 3. In a separate mixing bowl, combine the cornmeal, almond flour, sugar, baking powder, baking soda, and salt.
5. 4. Carefully fold the dry ingredients into the wet ingredients.
6. 5. Lower the temperature in the oven to 350u0b0F. Line 8 muffins cups with cupcake liners.
7. 6. Fill each muffin cup 2/3 full with the cupcake batter.
8. 7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the middle of each cupcake comes out clean. Let cool completely before frosting.
9. For the frosting:
10. 1. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone until creamy. Stop the mixer and add the goat cheese; beat again until smooth. Then, add the honey and beat again.
11. 2. Frost each cupcake using a pastry bag or spatula.
12. Devour!

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Taken from tastykitchen.com/recipes/desserts/sweet-potato-cornbread-cupcakes-with-honey-goat-cheese-mascarpone-frosting/ (may not work)