Name: Sweet Potato Cupcakes with Toasted Meringue Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ½ cup vegetable or canola oil; 2 large eggs (room temperature); ¾ cup light brown sugar (packed); 1 teaspoon vanilla extract; 1 cup sweet potato puree (~1 medium sweet potato); 1 cup sugar; ¼ teaspoon cream of tartar; 1 teaspoon vanilla extract; 4 egg whites (room temperature)

Jump to Recipe

If you’re craving a dessert that wraps fall flavors into a delightful bite, you’ve just hit the jackpot with these Sweet Potato Cupcakes with Toasted Meringue Frosting. Picture tender, warmly spiced cupcakes infused with velvety sweet potato, crowned by a cloud of toasted meringue that adds the perfect touch of caramelized sweetness and drama. Whether you’re baking for a cozy get-together or simply treating yourself, this recipe strikes the perfect balance between rustic charm and elegant indulgence.

Sweet Potato Cupcakes with Toasted Meringue Frosting Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the moist texture, rich flavor, and stunning appearance of the Sweet Potato Cupcakes with Toasted Meringue Frosting.

1 cup all-purpose flour: The backbone of the cupcake, providing structure and tenderness.
1 teaspoon baking powder: Helps the cupcakes rise just right for a fluffy crumb.
½ teaspoon baking soda: Works alongside the baking powder to give lift and lightness.
½ teaspoon salt: Enhances all the other flavors beautifully.
1½ teaspoons ground cinnamon: Adds that comforting, warm spice essential to fall desserts.
½ teaspoon ground nutmeg: Offers a subtle nutty depth to the spice mix.
½ teaspoon ground ginger: Gives a gentle zing for complexity.
½ cup vegetable or canola oil: Keeps the cupcakes moist and tender.
2 large eggs, room temperature: Bind everything well and contribute to the structure.
¾ cup light brown sugar, packed: Brings sweetness with a hint of molasses character.
1 teaspoon vanilla extract: Infuses a lovely warm aroma to the batter.
1 cup sweet potato puree (about one medium sweet potato): The star ingredient, adding natural sweetness, moisture, and a beautiful color.
1 cup sugar (for meringue): Sweetens the frosting and creates that glossy, stable meringue.
¼ teaspoon cream of tartar: Stabilizes the egg whites for perfect meringue peaks.
1 teaspoon vanilla extract (for meringue): Adds a subtle flavor uplift to the frosting.
4 egg whites, room temperature: Whipped into the toasted meringue frosting that tops each cupcake.

How to Make Sweet Potato Cupcakes with Toasted Meringue Frosting

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F and lining your cupcake pan with paper liners. In a large bowl, combine the dry ingredients — flour, baking powder, baking soda, salt, and warming spices like cinnamon, nutmeg, and ginger. These spices bring that quintessential fall vibe straight into your kitchen.

Next, whisk together your wet ingredients in a separate bowl: oil, eggs, light brown sugar, vanilla, and the luscious sweet potato puree. The puree not only imparts moisture but also lends a subtle natural sweetness and gorgeous orange hue to the cupcakes.

Once your wet ingredients are smooth and combined, gently fold them into the dry mixture. Stir just until all traces of flour disappear to keep the cupcakes light and tender.

Step 2: Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. Bake at 350°F for around 20 minutes or until a toothpick comes out clean in the center. The scent wafting through your kitchen is pure happiness — that mix of sweet potato and warming spices is unbeatable.

Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack. This pause gives them time to set, so you can frost without any fear of collapse.

Step 3: Make the Toasted Meringue Frosting

While the cupcakes cool, it’s time to create that show-stopping toasted meringue frosting. Set up a double boiler by placing a heat-safe bowl over simmering water. In this bowl, combine the sugar, cream of tartar, vanilla extract, and egg whites.

Whisk constantly until the mixture heats to 160°F – this ensures the egg whites are safe to eat while creating the right texture. Then, whip the mixture with a mixer, starting on low speed and gradually increasing to high, until it forms stiff, glossy peaks. This process typically takes about 5 to 10 minutes.

Step 4: Frost and Toast the Cupcakes

Once the cupcakes have cooled completely, use a piping bag or a spatula to cover them with the fluffy meringue frosting. For the final flourish, toast the meringue tops quickly with a culinary torch to achieve that irresistibly caramelized finish. This step not only adds flavor but also a striking presentation.

How to Serve Sweet Potato Cupcakes with Toasted Meringue Frosting

Sweet Potato Cupcakes with Toasted Meringue Frosting Recipe

Garnishes

To elevate these cupcakes even further, consider a few simple garnishes. A sprinkle of ground cinnamon or freshly grated nutmeg enhances their autumnal appeal. Chopped toasted pecans or walnuts add a wonderful crunch that contrasts with the soft frosting, making every bite exciting.

Side Dishes

These cupcakes pair beautifully with warm beverages such as chai lattes, spiced cider, or a robust cup of coffee. Their spice notes complement these drinks perfectly, creating a cozy pairing that’s ideal for chilly afternoons or festive parties.

Creative Ways to Present

If you want to make your Sweet Potato Cupcakes with Toasted Meringue Frosting the centerpiece of any gathering, arrange them on a tiered cake stand for a dramatic display. You can also pipe the frosting into whimsical shapes or add edible gold dust for a little holiday magic. Presentation can be just as fun as eating them!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container at room temperature for up to two days to maintain their soft texture. If your kitchen is warm, refrigeration is fine but bring the cupcakes back to room temperature before serving to keep the flavors vibrant.

Freezing

Sweet Potato Cupcakes with Toasted Meringue Frosting freeze well if you separate the cupcakes and frosting. Freeze the plain cupcakes wrapped tightly in plastic wrap and in an airtight container for up to three months. The meringue frosting is best made fresh as its texture can change upon freezing.

Reheating

When you’re ready to enjoy your cupcakes again, let them thaw at room temperature. Avoid reheating the meringue frosting to maintain its perfect texture, but if storing unfrosted, gently warm cupcakes in a low oven to regain that freshly baked feel.

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes! Canned sweet potato puree works well if you don’t have fresh sweet potatoes on hand. Just make sure it’s plain without added sugars or spices to keep the flavor balanced.

Is it necessary to use a culinary torch for toasting the meringue?

A culinary torch produces the best caramelized finish, but if you don’t have one, you can briefly broil the cupcakes in your oven while watching closely to avoid burning.

Can I make these cupcakes vegan?

This recipe relies on eggs for both the cupcake batter and meringue frosting, so it isn’t naturally vegan. However, you could experiment with egg replacements and a vegan frosting alternative, though the texture and flavor will differ.

How do I know when the meringue frosting is done?

Look for stiff, glossy peaks that hold their shape firmly when you lift the whisk. The mixture should feel smooth and not grainy, indicating the sugar has dissolved properly.

What’s the best way to store decorated cupcakes for a party?

Store them in a container large enough to avoid smushing the frosting, ideally in a cool place. If the event is the same day, room temperature is fine, but for longer, refrigeration works if cupcakes are tightly covered.

Final Thoughts

I can’t recommend these Sweet Potato Cupcakes with Toasted Meringue Frosting enough for anyone looking to bring a little magic to their dessert lineup. The marriage of spiced sweet potato and light, toasted meringue frosting creates a flavor and texture experience that keeps people coming back for more. So go ahead and give this recipe a try—your friends and family will be asking for seconds before you know it!

Sweet Potato Cupcakes with Toasted Meringue Frosting Recipe

★★★★★

5.1 from 24 reviews

Author: lilan
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these moist and flavorful Sweet Potato Cupcakes topped with a glossy, toasted meringue frosting. Infused with warm spices like cinnamon, nutmeg, and ginger, these cupcakes offer a perfect balance of autumnal flavors and a light, airy frosting that adds a sophisticated finish. Perfect for celebrations or a cozy dessert treat.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined for an even distribution of spices.
Combine Wet Ingredients: In another bowl, whisk the vegetable or canola oil, eggs, light brown sugar, vanilla extract, and sweet potato puree until smooth and creamy.
Combine Wet and Dry Mixtures: Add the wet ingredients into the dry ingredients and stir gently until there are no visible flour streaks, ensuring the batter is smooth but not overmixed.
Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake the Cupcakes: Place the pan in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the Cupcakes: Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely while you prepare the meringue frosting.
Prepare Meringue Base: Using a double boiler setup, combine the sugar, cream of tartar, vanilla extract, and egg whites in a heat-resistant bowl. Stir constantly over simmering water until the mixture reaches 160°F (71°C) to ensure the egg whites are safe to consume.
Whisk to Stiff Peaks: Transfer the warm mixture to a stand or electric mixer. Whisk starting at low speed and gradually increasing to high until stiff, glossy peaks form, approximately 5–10 minutes.
Frost and Toast: Pipe the meringue frosting generously onto the cooled cupcakes. Use a culinary torch to gently toast the tops until they develop a beautiful golden-brown color, adding a hint of smokiness and visual appeal.

Notes

Room temperature eggs help create a smoother batter and better volume in the cupcakes.
Ensure the sweet potato puree is well mashed and smooth for the best texture.
If you don’t have a culinary torch, you can place the frosted cupcakes under a broiler for a minute or two, watching carefully to avoid burning.
Store cupcakes in an airtight container for up to 2 days at room temperature or freeze unfrosted cupcakes for up to one month.
Use a stand mixer for best results with the meringue frosting, but a hand mixer can also work.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American