Sweet Potato Cupcakes

Serves: 24 cupcakes

2 1/2 c. All-purpose flour
2 1/2 tsp. Baking powder
3/4 tsp. Himalayan salt
1 1/2 tsp. Ground cinnamon
1tsp. Ground ginger
 1/2 tsp. Ground cardamom
1/4 tsp. Ground cloves
1 c. Brown sugar
1/2 c. Granulated sugar
3/4 c. + 2 Tbsp. Coconut oil * (read recipe note)
4 lg eggs
1 tsp. Vanilla extract
2 c. Pureed sweet potatoes * (read recipe  note)

Recipe note:
Melt the coconut oil in the microwave until it's melted. Keeping a close eye on it, until melt then measure the amount needed. 

For sweet potato puree, cook medium-sized sweet potatoes to make two cups of puree. Peel, dice, and boil the sweet potato until they are very soft. Mash well with a potato masher.


Directions:
1.) Preheat the oven to 350, while oven is preheating line cupcake tin with liners.

2.) Sift together the first seven ingredients in a small mixing bowl.

3.) In medium size bowl combine sugar, coconut oil, using a wooden spoon. Once partially blended add in the eggs, and vanilla extract.

 4.) Mix until slightly incorporated, stir in the pureed sweet potato with a spatula.

5.) Pour mixture evenly into cupcake tin's, Don't fill each cupcake liner more than 2/3 full.

6.) Bake for 20 to 23 minutes or until toothpick comes out clean.