Sweet Potato Cupcakes with Maple Buttercream Recipe

Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.

In a medium bowl whisk together flour baking powder cinnamon ginger baking soda cloves and salt.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter with stevia and sugar until fluffy 3 to 4 minutes. Add eggs one at a time scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture then sweet potato puree then another 1/3 flour mixture then sour cream 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 at least 45 minutes.

For frosting in a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat sugar stevia and butter until smooth and creamy. Add enough milk to reach a smooth spreadable but not runny consistency. Beat in maple extract. If frosting is too loose refrigerate covered until spreadable.

Use a small offset spatula to frost cupcakes. If desired top each cupcake with a pecan.