Sweet potato cupcakes are the perfect treat if you're looking for a tasty and elegant looking dessert! They're moist and filled with warm spices. My favorite part is the toasted meringue frosting. I love any dessert that gives me an excuse to break out my torch!
What's your favorite Thanksgiving dish? Growing up, I always avoided sweet potato casserole just because the thought of sweet potatoes grossed me out! However, I've thankfully matured and realized how delicious they are! They're also super easy to turn into a puree. You can't always find pumpkin puree in the stores (especially as of late), but you can always rely on sweet potatoes to be there! I think the best way to use them is to turn them into these sweet potato cupcakes!
Tips & Storage:
- In order to make your own sweet potato puree, puncture a sweet potato all over with a fork and bake it on a foil-lined pan until it's soft (400F for ~50 minutes). Then, let it cool for a few minutes. Once it's a touchable temperature, you can peel, chop, and puree it in a food chopper.
- Don't prepare the meringue frosting until you're ready to assemble the cupcakes. Also, make sure the cupcakes have cooled completely before you frost them.
- It will take a few minutes for your meringue to reach stiff peaks, but you'll know it's there when it just barely curls at the end of the whisk.
- Be careful if you torch the frosting with the cupcake liners on! If the flame gets too close, they'll catch on fire.
- You can store these sweet potato cupcakes can be in the refrigerator for up to 1 week.
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Sweet Potato Cupcakes with Toasted Meringue Frosting
- 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
- Preheat oven to 350°F and fill a cupcake pan with liners.
- Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
- Whisk together the oil, eggs, brown sugar, vanilla, and sweet potato puree in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Fill cupcake liners about ⅔ full with cupcake batter and bake at 350°F for ~20 minutes, or until a toothpick comes out of the center clean.
- After ~10 minutes of cooling, remove the cupcakes from the pan and place them on a cooling rack. Prepare meringue frosting while they cool.
- Heat the sugar, cream of tartar, vanilla, and egg whites using a double boiler (I use my heat-resistant stand mixer bowl over a pot of simmering water). Stir constantly until the mixture reaches 160°F, then remove from heat.
- Starting at a low speed and gradually increasing to high, whisk the mixture with a stand or electric mixer until there are stiff, glossy peaks (~5-10 minutes).
- Pipe frosting on the completely cooled cupcakes and toast the tops using a culinary torch!