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.
Ingredients
Scale
Cupcakes
- 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)
Meringue Frosting
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 egg whites (room temperature)
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: sweet potato cupcakes, toasted meringue frosting, autumn dessert, spiced cupcakes, holiday dessert
