Cupcakes are already a beloved treat, but when you infuse them with the earthy sweetness of roasted sweet potatoes and top them with a spiced, toasted ginger meringue, they become something extraordinary. These Sweet Potato Cupcakes with Toasted Ginger Meringue strike the perfect balance between cozy comfort and elegant flair. They’re moist, flavorful, and topped with a cloud of meringue that’s lightly toasted for a bakery-style finish.
Perfect for fall gatherings, holiday parties, or any time you want to wow your guests, this recipe is a must-try for adventurous bakers who love a twist on tradition.
Why Sweet Potatoes in Cupcakes?
Sweet potatoes aren’t just for casseroles or side dishes, they make baked goods incredibly moist and naturally sweet. Here’s why they shine in this recipe:
- Moisture and texture – They keep cupcakes tender without needing loads of butter or oil.
- Natural sweetness – Enhances flavor while reducing the need for excess sugar.
- Nutritional bonus – Rich in fiber, Vitamin A, and antioxidants.
- Warm pairing – Their earthy flavor blends beautifully with cinnamon, nutmeg, and ginger.
Key Ingredients
For the Sweet Potato Cupcakes
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ cup coconut oil (melted) or unsalted butter
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- 1 cup mashed roasted sweet potato (about 1 medium potato)
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
For the Ginger Meringue Topping
- 3 large egg whites, room temperature
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp fresh grated ginger (or ½ tsp ground ginger)
- Pinch of salt
Step-by-Step Instructions
Step 1: Roast and Prep the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Pierce a sweet potato with a fork and roast for 45 minutes until tender.
- Scoop out flesh and mash until smooth. Set aside to cool.
Step 2: Make the Cupcake Batter
- Reduce oven heat to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat together coconut sugar, melted oil, eggs, vanilla, and mashed sweet potato until creamy.
- Gradually fold in dry ingredients, alternating with milk, until batter is smooth.
Step 3: Bake
- Divide batter evenly among cupcake liners.
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before topping.
Step 4: Prepare the Ginger Meringue
- In a heatproof bowl, whisk egg whites, sugar, cream of tartar, salt, and grated ginger.
- Place bowl over a pot of simmering water (double boiler method).
- Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
- Transfer to a stand mixer and beat on high speed until stiff, glossy peaks form (about 5–7 minutes).
Step 5: Decorate and Toast
- Pipe or spoon meringue onto cooled cupcakes in swirls or peaks.
- Use a kitchen torch to lightly toast the meringue until golden brown.
- Serve immediately for the freshest texture.
Tips for Success
- Roast, don’t boil: Roasting sweet potatoes intensifies flavor and keeps them from becoming watery.
- Room temperature egg whites: Essential for achieving stiff peaks in the meringue.
- Don’t overbake: Keep cupcakes soft and moist by checking them early.
- Use a torch for best results: While you can broil briefly in the oven, a kitchen torch gives more control over toasting the meringue.
- Flavor balance: Fresh ginger adds zing to the meringue—don’t skip it!
Variations to Try
- Maple Sweet Potato Cupcakes: Add 2 tbsp maple syrup to the batter.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the meringue.
- Vegan Version: Swap eggs for flax eggs and use aquafaba for the meringue.
- Holiday Spice Boost: Add a pinch of cloves or cardamom for deeper warmth.
Why You’ll Love This Recipe
- Unique twist: A step up from traditional cupcakes with surprising flavor.
- Show-stopping topping: Toasted ginger meringue looks and tastes bakery-worthy.
- Seasonal flair: Perfect for fall and winter celebrations.
- Balanced flavors: Sweet potato’s earthy notes pair beautifully with warming spices and spiced meringue.
Serving Suggestions
These cupcakes shine on their own, but here’s how to make them extra special:
- Pair with chai tea or spiced coffee for cozy vibes.
- Add a drizzle of honey or maple syrup over the toasted meringue for extra decadence.
- Serve on a holiday dessert table alongside pumpkin pie and pecan tarts.
Conclusion
Sweet Potato Cupcakes with Toasted Ginger Meringue are the kind of dessert that feels indulgent but also thoughtful. They celebrate natural sweetness, warm spices, and creative presentation. The toasted meringue adds a touch of drama that will wow guests at any gathering, while the moist, tender cupcakes provide comforting flavor in every bite.
If you’re ready to elevate your baking this season, give this recipe a try. It’s the perfect blend of rustic charm and sophisticated flair and once you taste it, you’ll wonder why sweet potatoes haven’t always been part of your dessert rotation.
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Sweet Potato Cupcakes with Toasted Ginger Meringue
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Sweet Potato Cupcakes with Toasted Ginger Meringue are moist, spiced cupcakes made with roasted sweet potatoes and topped with a cloud of ginger-infused meringue that’s lightly toasted for a bakery-style finish. Perfect for fall gatherings and holiday celebrations.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour (or gluten-free blend)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ cup coconut oil (melted) or unsalted butter
½ cup coconut sugar or brown sugar
2 large eggs
1 cup mashed roasted sweet potato (about 1 medium potato)
1 tsp vanilla extract
½ cup milk (dairy or plant-based)
For the Ginger Meringue:
3 large egg whites, room temperature
¾ cup granulated sugar
¼ tsp cream of tartar
1 tsp fresh grated ginger (or ½ tsp ground ginger)
Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C). Pierce and roast a sweet potato for 45 minutes until tender. Scoop out flesh, mash, and cool.
2. Reduce oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
4. In another bowl, beat together sugar, melted oil, eggs, vanilla, and mashed sweet potato until creamy.
5. Fold in dry ingredients alternately with milk until smooth.
6. Divide batter among liners and bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
7. Make meringue: Whisk egg whites, sugar, cream of tartar, salt, and ginger over a double boiler until sugar dissolves and mixture reaches 160°F (71°C).
8. Transfer to mixer and beat on high until stiff, glossy peaks form (5–7 minutes).
9. Pipe or spoon meringue onto cooled cupcakes. Toast with a kitchen torch until golden brown.
Notes
- Roast sweet potatoes instead of boiling to intensify flavor.
- Use room temperature egg whites for best meringue volume.
- Do not overbake cupcakes to keep them moist.
- Use a kitchen torch for controlled toasting of meringue.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg