Bourbon sweet potato cupcakes with bourbon cream cheese frosting !

WOOOOOOAAAAAAAHHHHHHHHH!!!!!!!!! these cupcakes are delicious! but before i get into that let me take a step  back . today i went to the christmas tree shop and found these adorable cupcake liners. i didn't realize at the time that they were texas style (aka jumbo) so i had to re think my whole idea of making simple cupcakes today. go big or go home right??? well the other day i came across this recipe for burbon sweet potato cupcakes. these cupcakes are so unbelievably rich and tasty i don't even know how to describe its wonders ! i changed this up a bit from the recipe i based it off of because it had a glaze vs a frosting and since they are so big in size i thought i needed something more substantial, and oh my heavens i couldn't of been happier with the results! 

for the cupcakes:

1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
2 eggs
1 tsp vanilla
2 3/4 cups all purpose flour
1 Tbsp baking powder
1 tsp pumpkin pie spice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon

• Preheat oven to 350 degrees.
• Line cupcake trays with 24 baking cups.
• Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.
• In another large mixing bowl, mix brown sugar, butter and eggs until fluffy.
• Add sweet potatoes and vanilla. Mix well.
• Add 1/3 of flour mixture to sugar mixture until combined. Add bourbon. Add second 1/3 of flour mixture. Add milk. Add final 1/3 flour mixture.
• Mix well with each addition.
• Fill baking cups.
• Bake for 12-15 minutes or until done.
• Cool completely.

for the frosting :

4 ounces of soft cream cheese

1 stick of soft butter

1 tsp vanilla

4 tbsp burbon

1/2 bag of powdered sugar

beat the cream cheese, butter, burbon and vanilla until combined. add sugar little at a time and beat until light and fluffy.