Sweet Potato Cupcakes

INGREDIENTS:

1/2 cup sweet potato puree
1/2 cup water or milk of choice
2 1/2 tsp pure vanilla extract
1 tbsp white or cider vinegar
3 tbsp oil, or additional sweet potato puree
1 cup spelt, white, or gf all purpose flour
1/2 cup sugar, unrefined if desired
1 tsp cinnamon
1/2 tsp each: salt, baking soda, and baking powder
optional 1/2 tsp ground ginger

DIRECTIONS:

Preheat the oven to 350 F. Line a cupcake tin. Whisk first 5 ingredients, and let sit at least 10 minutes. You can sift remaining ingredients in a separate bowl while you wait or add them to the first bowl after time is up, then stir to form a batter. Scoop into the liners, about 2/3 of the way up. Bake 18 minutes, then let cool. These taste even better the next day, and the liners peel off easily after a day as well.