Chai-Spiced Sweet Potato Cupcakes

WET INGREDIENTS

• ½ cup mashed orange sweet potato
• 1/3 cup plus 1 tablespoon pure maple syrup
• ¼ cup melted Coconut Oil with Buttery Flavor 
• ¼ cup organic coconut sugar
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar

DRY INGREDIENTS

• 2 cups oat flour
• 1 teaspoon baking powder
•  ½ teaspoon baking soda
• 2 tablespoons Organic Shelled Hemp Seed
• 1 tablespoon Organic Chia Seed
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
•  ½ teaspoon cardamom
•  ¼ teaspoon black pepper (optional)

FROSTING INGREDIENTS

• 1 cup mashed white sweet potato
• 2 tablespoons melted Coconut Oil with Buttery Flavor
• 2 tablespoons maple syrup

Preheat the oven to 350 degrees and prepare a muffin tin with paper liners.

In a large bowl, stir together all the wet ingredients. Add in the dry ingredients and mix well.

Divide the batter among the 12 cups and smooth with a spoon, if needed. Bake for 25-28 minutes or until the tops of the cupcakes are firm and spring back when pressed.

Remove from the oven and let cool for 5 minutes in the tin. Transfer the cupcakes to a wire rack to cool completely before frosting.

Add all the frosting ingredients into a blender. Blend until smooth, and then blend for one more minute until the frosting becomes fluffy.

Once the cupcakes are cool, frost and top with extra hemp seeds to garnish. Enjoy!