Instructions
For Cupcakes
- Preheat oven to 350 F. Line muffin baking tin with paper muffin cups, and set aside.
- In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt.
- In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add sweet potato puree, applesauce, and almond extract.
- Add flour mixture to the wet mixture, and stir until batter is thick but combined.
- Divide batter evenly among muffin cups, and bake about 20 minutes or until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack until cool, and set aside for icing.
For Icing
- In a large mixing bowl, beat cream cheese and butter together until well combined and no bumps are left.
- Add bourbon and beat until combined. Beat in powdered sugar, 1/2 cup at a time, until smooth.
- Spread over cupcakes, and top with blueberries and sliced strawberries. Enjoy!
