-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
-Mix the flour, baking powder, cinnamon, baking soda, and salt together in a bowl.
-With an electric mixer on medium to heat beat the for about 30 seconds.
-Add sugar and beat on high speed until light and fluffy, about 2 minutes.
-Add eggs, one at a time, beating on low speed after each addition until combined.
-Add sweet potatoes and vanilla, beating until combined.
-Add flour mixture; beat until combined (batter will be thick).
-Scoop batter into cupcake paper liners until 3/4 full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool for 10 minutes while in the cupcake pan.
-Remove from the cupcake pan placing on a wire rack until completely cool.
Cream Cheese Frosting Directions:
-Beat butter and cream cheese on medium for about 30 seconds with an electric mixer.
-Pour in the milk beating until just combined.
-Add in powdered sugar, 1/2 cup at a time, until smooth.
-If too runny add more powdered sugar again 1/2 cup at a time.
-Scoop into a pastry bag with a large round tip to frost.
-Start on the outside edge of the cupcake working toward the center of the cupcake.