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