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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/2 cup oat flour |
6 tablespoons all-purpose flour |
1/2 teaspoon baking soda |
6 tablespoons granulated sugar |
2 tablespoons unsalted butter, at room temperature |
1 egg white |
1/4 cup cooked or canned sweet potato |
1/4 teaspoon vanilla extract |
2 tablespoons skim milk |
1/4 cup confectioners' sugar |
3 tablespoons reduced-fat cream cheese, at room temperature |
1/4 teaspoon cinnamon |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
2 tablespoons dried cranberries, chopped |
Directions:
1. Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
2. Per 2 frosted cupcakes: 144 calories, 5 g fat, 3 g saturated fat, 24 g carbohydrate, 13 g sugar, 1 g fiber, 3 g protein Nutritional analysis provided by Self
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