Sweet Potato Cupcakes With Maple Buttercream

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.

5. 5

   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.

6. 6

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

* Per serving · 4 servings · Values may vary.