Bourbon sweet potato cupcakes with bourbon-spiced frosting

Original recipe from Bakerella
Oven temp = 350 deg

Bourbon sweet potato cupcakes:
1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
2 eggs
1 tsp vanilla bean paste
2 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon

Cream together sugar, butter, eggs, vanilla, and cooked sweet potato. Mix in spices and salt. Add 1 cup of flour, then milk. Add a second cup of flour, and then the bourbon. Add in the last 3/4 cup of flour and mix until just combined. Fill 24 cupcakes cups and bake at 350 deg for 25 minutes.

Bourbon-spiced frosting:
3 1/2 cups powdered sugar
1/4 cup butter (1/2 stick)
1 tsp vanilla
1 tsp cinnamon
3 Tbs bourbon
1-2 Tbs milk

Cream together the sugar, butter, vanilla, cinnamon, and bourbon. Slowly add in milk while beating, until the frosting reaches the right consistency.

Bourbon-spiced pumpkin cheesecake

Original recipe from this blog.
Oven temp: crust = 325, cake = 350

Pecan-spiced crust:
5 1/2 graham crackers
2 oz chopped pecans
4 Tbs melted butter
3 Tbs sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves

In a food processor, combine graham crackers, pecans, sugar, ginger, cinnamon, and cloves. Process until graham crackers and pecans are well ground, and everything is well combined. Add melted butter. Press into one greased 9 inch spring-form pan or 24 greased cupcake cups. Bake 15 minutes at 325.

Bourbon-spiced pumpkin cheesecake:
3/4 cup, minus 1/2 Tbs, sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp allspice
1/4 tsp salt
8 oz pumpkin puree (1/2 can)
12 oz cream cheese
1/2 tsp vanilla
3 eggs
1/6 cup bourbon
1/2 cup heavy cream

Mix together sugar, cinnamon, ginger, cloves, allspice, and salt. Cream cream cheese and slowly add sugar and spice mixture. Add pumpkin puree and vanilla and mix until well combined. Add eggs, one at a time, mixing well inbetween additions. Mix in bourbon and heavy cream. Pour into pan or cupcake cups. Bake in a water bath (baking dish filled with simmering water) in the oven at 350 for 1 hour, or until top of cheesecake is set.