Sweet Potato Cupcakes With Salted Maple Frosting – Burlap & Barrel

Ingredients

• 1¼ cups gluten-­free all-­purpose flour
• ½ cup almond flour
• ½ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp kosher salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1½ cups cooked sweet potato (2 to 3 sweet potatoes)
• 3 large eggs, room temperature
• ½ cup granulated sugar
• ¼ cup maple syrup
• ¼ cup neutral oil (light olive oil, sunflower oil, vegetable oil)
• ½ cup unsalted butter, softened
• 1¼ cups confectioners’ sugar, sifted
• 2 Tbsp maple syrup
• ½ tsp salt