For more about this recipe: Color Kitchen Natural Food Dyes
This recipe uses Paradise Meadow Whole Cooking & Baking Cranberries, available at many supermarkets and at paradisemeadow.com/products.
Pre-heat oven to 350° F. Line a 12-cup muffin pan with holiday-colored liners and spray with non-GMO canola spray.
In a small bowl, whisk together flours, baking soda, and salt. In a larger bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add whole egg, beat well; add egg white, beat well. Add sweet potato and vanilla, beat until combined. Whisk pink color packet into milk. Add flour mixture one-half at a time, alternating with half of milk, beating on low until just combined. Fold in cranberries.
Divide among muffin cups, filling each 2/3rds full. Bake about 21–23 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then remove and cool completely.
Make frosting: beat cream cheese, butter, vanilla, and green color packet until smooth. Frost cooled cupcakes and decorate with tree sprinkles.