Florida Sweet Potato and Carrot Cupcakes

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Ingredients

2 cups mashed Florida sweet potato (½ cup separated)

1 Florida carrot, grated

1 cup Florida pecans, candied and crushed

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon ground ginger

⅛ teaspoon ground white pepper

⅛ teaspoon sea salt

1 cake mix, store-bought or homemade

Cream cheese frosting, store-bought or homemade

Preparation

Preheat oven to 375 degrees if using the homemade recipe (if using store-bought, follow package instructions). Prepare cupcake batter using box mix or homemade recipe provided. Once the batter is prepared, place cupcake liners in the cupcake pan and set aside. In a small bowl, combine the cinnamon, nutmeg, cardamom, ginger, white pepper and sea salt. Set aside. In another small bowl, combine 1 ½ cups of the mashed sweet potato and ½ of the spice mixture. Fold this mixture along with the grated carrots into the cupcake batter until combined. Using an ice cream scoop, evenly divide the batter into the liners (about ⅔ full): Do not overfill. Bake for about 16 to 18 minutes (if using the scratch-made recipe) or until a toothpick comes out clean when inserted. Set aside to cool completely. Meanwhile, fold in the remaining ½ cup sweet potato mixture into the cream cheese frosting. When the cupcakes are completely cooled, frost each cupcake with desired amount of frosting. Sprinkle the crushed pecans and a small amount of the remaining spice mixture on each cupcake. Keep the cupcakes in a cool and dry area until ready to serve.