Description

Sweet Potato Cupcakes with Toasted Ginger Meringue combine the natural sweetness of roasted sweet potatoes with warm spices and a light, fluffy toasted ginger meringue topping. These cupcakes offer a moist, tender crumb balanced with aromatic cinnamon, nutmeg, and ginger, culminating in a visually stunning and comforting dessert perfect for any cozy occasion or festive celebration.

Ingredients

Scale

Cupcake Batter

1 1/2 cups mashed sweet potatoes (roasted or boiled, peeled)
2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs (or 2 flax eggs for vegan version)
1/2 cup unsalted butter, softened (or coconut oil for vegan version)
1 teaspoon vanilla extract

Toasted Ginger Meringue

3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 tablespoon freshly grated fresh ginger or 1 teaspoon ground ginger

Instructions

Prepare the Sweet Potatoes: Start by roasting or boiling peeled sweet potatoes until they are tender. Once cooked, mash them thoroughly until smooth. This step ensures the cupcakes have a moist and flavorful base.
Mix the Batter: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and the cooled mashed sweet potatoes. In a separate bowl, whisk together the flour, cinnamon, ground ginger, and nutmeg. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until you obtain a smooth batter.
Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and evenly distribute the batter among them. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before meringue application.
Prepare the Ginger Meringue: While the cupcakes cool, begin whisking the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to whisk, then add the freshly grated or ground ginger. Beat until the meringue forms stiff, glossy peaks.
Top and Toast the Meringue: Using a piping bag or spoon, generously apply the ginger meringue to each cooled cupcake. With a kitchen torch, carefully toast the meringue until it develops golden brown peaks and a slightly caramelized edge, enhancing both flavor and appearance.

Notes

Use room temperature ingredients to ensure smooth batter mixture and tender cupcakes.
Do not overmix the batter to avoid dense cupcakes; stir just until combined.
Test cupcakes’ doneness with a toothpick; it should come out clean when ready.
Keep the kitchen torch moving while toasting the meringue to prevent burning.
Fresh grated ginger gives a brighter, more vibrant flavor in the meringue than powdered ginger.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 20g
Sodium: 130mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 65mg

Keywords: sweet potato cupcakes, ginger meringue, toasted meringue, cozy dessert, fall dessert, gluten-free cupcakes, spiced cupcakes, vegan cupcake option