Sweet Potato Spice Cupcakes

Ingredients

• 3/4 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 3 large eggs
• 15 oz. solid-packed sweet potato puree (you can also use yams or pumpkin)
• 2 1/3 cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Yields about 24-28 cupcakes.