Sweet Potato Cupcakes With Cream Cheese Icing

• FOR THE CUPCAKES:
• 1/2 cups Quinoa Flour
• 1/2 cups All-purpose Flour
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1 Egg
• 1/2 cans (15 Oz. Size) Sweet Potato Puree
• 1/2 cups Canola Oil
• 2 Tablespoons Molasses
• 3/4 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• FOR THE FROSTING:
• 1 package Cream Cheese (8 Ounce Package)
• 2 Tablespoons Earth Balance (or Butter)
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract

1. Preheat the oven to 350u0b0F (175u0b0C) and prepare your 12-count cupcake pan by greasing it or using paper liners.
2. In one bowl, combine the flours, baking soda, salt, cinnamon, and nutmeg and sift together.
3. In a separate large bowl, combine the egg, pumpkin, canola oil, molasses, brown sugar and vanilla by stirring well. Add the dry ingredients into the wet ingredients in portions while stirring.
4. Divide batter into cupcake pan and bake for about 30 minutes. Then remove pan from the oven and allow cupcakes to cool while you prepare the frosting.
5. In a large bowl beat together the cream cheese, Earth Balance, powdered sugar and vanilla until a rich creamy texture has formed. I always try to use as little sugar as possible by starting with 1 cup and adding more if needed. You can use 2 cups if you like a sweeter frosting. Then ice the cupcakes and dig in!
6. Adapted from Eat, Live, Run.

quinoa flour, allpurpose, baking soda, ubc, cinnamon, ubc, egg, canola oil, molasses, brown sugar, vanilla, frosting, cream cheese, butter, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/sweet-potato-cupcakes-with-cream-cheese-icing/ (may not work)