Gluten-Free Fruit-Topped Vanilla Cupcakes - Forks Over Knives

Ingredients

• ¾ cup unsweetened, unflavored plant-based milk
• ¾ cup pure maple syrup
• ¼ cup pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground flaxseed
• 1 cup oat flour
• ¾ cup sorghum flour
• ½ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ¾ pounds white sweet potatoes, peeled and cut into large pieces
• ¼ cup pure maple syrup
• 1 tablespoon tahini
• 1 tablespoon pure vanilla extract
• 2 kiwis, cut into half-moon slices
• 4 small strawberries, halved
• ¼ cup blueberries