Sweet Potato Cupcakes with Vegan Vanilla Buttercream Topping

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 ½ cups sucanat
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp cinnamon
• ½ tsp sea salt
• ¼ tsp nutmeg
• ½ cup coconut oil, melted
• 1 cup sweet potato puree
• 2 tbsp ground flax meal with 6 tbsp water – set aside
• 1 tsp pure vanilla extract
• 2 cups vanilla buttercream
• Vanilla vegan marshmallows (optional)
• 1 cup vegan shortening (Earth Balance brand), room temperature
• ¼ cup vegan butter, softened
• 4 ½ cups powdered sugar, sifted
• 2 tablespoons pure vanilla extract
• 2 tablespoons almond or rice milk (optional)