Spiced Sweet Potato Cupcakes

1 cup demerara sugar ½ cup unsalted butter, softened ½ cup pureed sweet potato 2 eggs 1 tsp vanilla 1 cup white whole wheat flour 1 tsp baking soda ½ tsp salt ¼ tsp ground ginger ½ tsp ground cinnamon Preheat the oven to 375 degrees F and prep a cupcake/muffin tin with 12 paper liners. In a mixing bowl, using the paddle attachment beat the butter and sugar until mixed and fluffy, about 3 minutes. Add in the sweet potato and continue to mix until combined. Add the eggs and the vanilla. Mix until all ingredients are combined. In a separate bowl combine the flour, baking soda, salt, ginger and cinnamon. Gradually add the dry ingredients to the mixing bowl. Mix just until combined. Divide the batter among the 12 muffin cups. Bake for 15 to 17 minutes, until the cupcakes are browned and a toothpick inserted into the center comes out clean. Be careful not to over bake. Remove the cupcakes from the pan and place on a cooling rack. Allow the cupcakes to cool completely before topping with your favorite frosting. Source: http://www.fakefoodfree.com/