Spiced Sweet Potato Cupcakes (Print Version)

# Ingredients:

→ Wet Ingredients

01 - ½ cup sweet potato puree
02 - ½ cup water or milk of choice
03 - 2½ teaspoons pure vanilla extract
04 - 1 tablespoon white vinegar or apple cider vinegar
05 - 3 tablespoons oil (or use additional sweet potato puree for oil-free)

→ Dry Ingredients

06 - 1 cup flour (spelt, white, or gluten-free all-purpose)
07 - ½ cup sugar or coconut sugar
08 - 1 teaspoon cinnamon
09 - ½ teaspoon salt
10 - ½ teaspoon baking soda
11 - ½ teaspoon baking powder
12 - ½ teaspoon ground ginger (optional)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a standard muffin tin with 9 cupcake liners.
02 - In a medium bowl, whisk together the sweet potato puree, water or milk, vanilla extract, vinegar, and oil (or additional sweet potato puree if making oil-free). Let this mixture sit for at least 10 minutes. This resting time allows the vinegar to react with the other ingredients, which helps create a light texture.
03 - While the wet mixture is resting, you can sift together the flour, sugar, cinnamon, salt, baking soda, baking powder, and optional ground ginger in a separate bowl. After the wet ingredients have rested for 10 minutes, add the dry ingredients to the wet ingredients and stir just until combined to form a smooth batter.
04 - Using a spoon or ice cream scoop, divide the batter evenly among the 9 prepared cupcake liners, filling each about 2/3 of the way full. Don't overfill as the cupcakes will rise during baking.
05 - Place the muffin tin in the preheated oven and bake for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
06 - Remove the cupcakes from the oven and let them cool in the tin for 5-10 minutes. Then transfer them to a wire rack to cool completely. These cupcakes actually taste even better the next day, and the liners will peel off more easily after the cupcakes have been stored for a day.

# Notes:

01 - These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
02 - To make sweet potato puree, bake or steam a sweet potato until very soft, then remove the skin and mash until smooth.
03 - These cupcakes pair wonderfully with cream cheese frosting or a simple maple glaze.

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