Sweet Potato Cupcakes

Preheat oven to 350°F. Line a muffin tin with silicone or paper liners. 2. Whisk together mashed sweet potato, milk, eggs, maple syrup, oil and vanilla in a large mixing bowl. 3. Combine flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 4. Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix! 5. Divide the batter evenly between muffin cups. 6. Bake cupcakes for 17-20 minutes, or until a toothpick inserted into a cupcake comes out clean. 7. Let cupcakes cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack. 8. While cupcakes are cooling, make the cream cheese frosting. Add all ingredients to a medium mixing bowl and use a hand mixer on medium speed to whip all the ingredients together until smooth and fluffy, scraping down the sides as needed. Alternatively, you can use a stand mixer. 9. Once cupcakes are cool, frost and serve.