Ingredients

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup oil
• 1/3 cup brown sugar
• 2/3 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup mashed and pureed sweet potatoes
The Frosting:
• 1/4 cup (1/2 stick) butter, softened
• 1 jar (7 oz.) Marshmallow fluff
• 1 tsp. vanilla
• 1 pkg. (16 oz.) powdered sugar
• 1 to 2 Tbsp. milk

Instructions

1. Preheat oven to 350F
2. Sift together the flour, baking powder and soda, salt, spices and cocoa powder
3. In another bowl, mix together the oil and sugar (be sure to whip this well), then add eggs, vanilla, and pumpkin. Stir for about 5 minutes
4. Slowly add the dry ingredients to the wet and stir until combined
5. Bake for 19-22 minutes (after about 15 minutes I noticed the tops cooking faster than the insides so I turned the heat down to 325. Watch these carefully, they go from undercooked to overcooked quickly)
6. To make the frosting cream the butter then mix it together with the fluff and the extract
7. Alternate adding powdered sugar and milk until desired consistency is reached
8. When cupcakes cool, frost away!