Ingredients

Batter:

　　6 tablespoons all-purpose flour

　　1/2 teaspoon baking soda

　　6 tablespoons granulated sugar

　　2 tablespoons unsalted butter, at room temperature

　　1 egg white

　　1/4 cup cooked or canned sweet potato

　　1/4 teaspoon vanilla extract

　　2 tablespoons skim milk

Frosting:

　　3 tablespoons reduced-fat cream cheese, at room temperature

　　1/4 teaspoon cinnamon

　　1/8 teaspoon ground cardamom

　　1/8 teaspoon ground cloves

　　2 tablespoons dried cranberries, chopped

　　Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.

Nutrition Per Serving

　　5 g fat

　　3 g saturated fat

　　24 g carbohydrate

　　13 g sugar

　　1 g fiber

　　3 g protein

　　#### Nutritional analysis provided by Self