Irresistible Sweet Potato Cupcakes with Fluffy Toasted Meringue Frosting: Your Ultimate Fall & Holiday Dessert
Sweet Potato Cupcakes are an absolute delight, perfect if you’re searching for a dessert that’s both incredibly tasty and beautifully elegant! These cupcakes are celebrated for their wonderfully moist texture and the comforting embrace of warm, aromatic spices. But what truly elevates them to a showstopper is the exquisite toasted meringue frosting. There’s something undeniably satisfying about bringing out a culinary torch and caramelizing that marshmallowy topping to golden perfection, transforming a simple cupcake into an extraordinary experience.
What’s your favorite Thanksgiving dish? For many years, I would shy away from sweet potato casserole, convinced that sweet potatoes just weren’t for me! However, as my palate matured (thank goodness!), I discovered the incredible versatility and deliciousness of these vibrant root vegetables. Sweet potatoes are not only incredibly flavorful but also surprisingly easy to transform into a smooth, creamy puree, making them a fantastic alternative to pumpkin puree – especially when pumpkin might be hard to find in stores. I’ve found that one of the best ways to celebrate their natural sweetness and earthy notes is by baking them into these delightful sweet potato cupcakes.
These sweet potato cupcakes embody the quintessential flavors of autumn and the holiday season, offering a comforting warmth with every bite. The combination of moist cake and the light, airy meringue makes for an unforgettable dessert experience. If you’re looking for another delicious Thanksgiving dessert to add to your repertoire, don’t miss my Pecan Brownie Pie!
Why Sweet Potatoes are Perfect for Cupcakes
Sweet potatoes are much more than just a side dish; they are a fantastic ingredient for baking! Their natural sweetness reduces the need for excessive added sugar, and their high moisture content contributes to an incredibly tender and soft crumb in baked goods. Beyond that, sweet potatoes are packed with vitamins, fiber, and antioxidants, making these cupcakes a slightly more wholesome treat.
Creating your own sweet potato puree is also incredibly straightforward and rewarding. Unlike pumpkin, sweet potatoes are generally available year-round, ensuring you can whip up these cupcakes whenever the craving strikes. The process involves simply baking a sweet potato until tender, then pureeing it until smooth. This fresh puree infuses the cupcakes with an authentic, rich flavor that canned alternatives simply can’t match.
The Magic of Toasted Meringue Frosting
While the sweet potato cupcake itself is a star, the toasted meringue frosting is truly what makes this dessert exceptional. This light, airy, and marshmallow-like topping provides a beautiful contrast in texture and a delightful hint of vanilla. The act of toasting the meringue with a culinary torch adds a caramelized sweetness and a visually stunning golden-brown finish that makes these cupcakes look incredibly professional and inviting. It’s an impressive touch that requires minimal effort but yields maximum “wow” factor.
If you’ve never used a culinary torch before, don’t be intimidated! It’s a simple tool that adds a fun, interactive element to your baking. The subtle smoky flavor and slightly crispy exterior of the toasted meringue complement the warm spices of the sweet potato cupcake perfectly, creating a balanced and harmonious dessert.
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What You Need to Make These Sweet Potato Cupcakes
Gathering your ingredients and equipment before you begin will make the baking process much smoother and more enjoyable. These cupcakes rely on a balance of pantry staples and a few key spices to achieve their signature flavor profile. The meringue frosting is surprisingly simple, requiring just a handful of ingredients to create its cloud-like texture.
Ingredients:
- Sweet potato puree (homemade or canned, but homemade is recommended for best flavor)
- Light brown sugar (for moisture and a caramel note)
- All purpose flour (the base of our cupcake)
- Baking soda (for lift)
- Baking powder (for additional lift and tender crumb)
- Cinnamon (essential warm spice)
- Nutmeg (adds depth to the spice blend)
- Ginger (a subtle kick of warmth)
- Salt (enhances all flavors)
- Vanilla extract (for overall flavor enhancement)
- Eggs (bind ingredients and add richness, ensure they are at room temperature)
- Vegetable oil (contributes to the moist texture)
- Granulated sugar (for the meringue)
- Cream of tartar (stabilizes the egg whites for the meringue)
Equipment:
- Cupcake pan (standard 12-cup capacity)
- Cupcake liners (to prevent sticking and for easy handling)
- Food chopper or food processor (highly recommended if making your own puree)
- Large scoop (for easily portioning batter)
- Mixing bowls (at least two: one large for dry, one medium for wet)
- Measuring spoons (for accurate spice measurements)
- Scale or measuring cups (for precise ingredient amounts; scale is best for flour)
- Whisk (for combining dry ingredients and initial meringue mixing)
- Stand mixer with whisk attachment or hand mixer (essential for whipping the meringue)
- Double boiler or saucepan (for gently heating meringue ingredients)
- Thermometer (instant-read or candy thermometer for meringue safety)
- Piping bag & tip (a large closed star tip works wonderfully for meringue)
- Culinary torch (the secret weapon for toasted meringue)
Using a kitchen scale to measure your dry ingredients, especially flour, will yield the most consistent and best baking results. It ensures accuracy that volume measurements sometimes lack.
Step by Step Instructions for Sweet Potato Cupcakes
Follow these detailed steps to create perfectly moist and flavorful sweet potato cupcakes, topped with a gorgeous, toasted meringue.
Sweet Potato Puree (Optional, but highly recommended)
Step One (Picture 1 below) – Prepare your sweet potato puree. If you’re making your own puree, start by thoroughly washing a medium-sized sweet potato. Puncture it all over with a fork multiple times to allow steam to escape during baking. Place it on a foil-lined baking pan (for easy cleanup) and bake in a preheated oven at 400°F (200°C) for approximately 50-60 minutes, or until it’s extremely soft when squeezed. Once baked, let it cool for at least 10-15 minutes until it’s cool enough to handle. Carefully peel off the skin, chop the softened flesh into smaller pieces, and then puree it in a food chopper or food processor until perfectly smooth. You’ll need 1 cup (245g) of puree for this recipe.
Cupcake Batter Preparation
Step Two (Picture 2 below) – Combine the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisking ensures all leavening agents and spices are evenly distributed, which is crucial for a consistent rise and flavor in your sweet potato cupcakes.
Step Three (Picture 3 below) – Mix the wet ingredients. In a separate, medium-sized bowl, combine the vegetable oil, room temperature eggs, light brown sugar, vanilla extract, and the prepared sweet potato puree. Whisk these ingredients together until they are well combined and smooth. Using room temperature eggs helps them incorporate more easily into the batter, leading to a more uniform and tender crumb. Once the wet ingredients are thoroughly mixed, pour this mixture into the bowl with your dry ingredients. Gently stir just until the flour streaks have completely disappeared. Be careful not to overmix, as this can lead to tough cupcakes.
Step Four (Picture 4 below) – Fill and bake the cupcakes. Line a standard 12-cup cupcake pan with paper liners. Using a large scoop (an ice cream scoop works perfectly), fill each cupcake liner approximately two-thirds full with the batter. This ensures proper expansion without overflowing. Bake the cupcakes in a preheated oven at 350°F (175°C) for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely. They must be entirely cool before frosting.
Marshmallow Meringue Frosting & Toasting
Creating this airy, sweet meringue frosting is a delightful process that culminates in a spectacular finish. Follow these steps carefully for the best results.
Step One (Picture 1 below) – Gather your meringue ingredients. For this light and fluffy frosting, you’ll need just four simple ingredients: fresh egg whites (at room temperature), granulated sugar, cream of tartar (a stabilizer for egg whites), and vanilla extract. Ensure your mixing bowl and whisk attachment are impeccably clean and free of any grease, as even a tiny speck can prevent the egg whites from whipping properly.
Step Two (Picture 2 below) – Make the Swiss meringue. Set up a double boiler by placing a heat-proof bowl (your stand mixer bowl works perfectly if it’s heat resistant) over a saucepan containing about an inch of simmering water. Make sure the bottom of the bowl does not touch the water. Add the egg whites, granulated sugar, cream of tartar, and vanilla extract to the bowl. Whisk constantly over medium heat until the sugar has completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer. This step pasteurizes the egg whites and ensures a stable meringue. Once it reaches the correct temperature, carefully remove the bowl from the heat and transfer it to your stand mixer fitted with a whisk attachment.
Begin whisking the hot egg white mixture on low speed, gradually increasing the speed to high. Continue to whisk for 5-10 minutes until the meringue forms stiff, glossy peaks. When you lift the whisk, the peaks should hold their shape firmly and the meringue should be cool to the touch and shiny.
Step Three (Picture 3 below) – Pipe the frosting. Once your sweet potato cupcakes are completely cooled, you can prepare them for frosting. If you prefer not to have the cupcake liners on while toasting, this is the best time to carefully remove them before piping the frosting. Transfer the stiff meringue to a piping bag fitted with your favorite tip. I personally love using a large closed star piping tip for an elegant swirl. Pipe a generous amount of frosting onto the top of each cooled cupcake, creating beautiful swirls or mounds.
Step Four (Picture 4 below) – Toast the tops! This is where the magic happens! Arrange your frosted cupcakes on a non-flammable surface, such as a sturdy baking sheet. Using a culinary torch, carefully toast the marshmallow meringue frosting all around. Move the flame continuously to achieve an even golden-brown color and avoid burning. Be mindful not to hold the flame too close to the cupcake liners, as they can catch fire. The result will be a stunning, caramelized topping that adds incredible flavor and texture to your sweet potato cupcakes.
Tips for Baking Success
Achieving perfect sweet potato cupcakes with beautiful meringue frosting is easy with a few key tips:
- Room Temperature Ingredients: For both the cupcakes and the meringue, ensure your eggs are at room temperature. This helps them emulsify better, leading to a smoother batter and more voluminous meringue.
- Don’t Overmix: When combining wet and dry ingredients for the cupcakes, mix only until no streaks of flour remain. Overmixing develops gluten, which can result in tough, dense cupcakes.
- Accurate Measurements: Baking is a science. Use a kitchen scale for dry ingredients like flour and sugar for the most precise measurements. For liquids, use clear liquid measuring cups at eye level.
- Cleanliness for Meringue: Any trace of fat (oil, butter, or even egg yolk) in your bowl or on your whisk can prevent egg whites from whipping into stiff peaks. Wipe your equipment with lemon juice or vinegar and dry thoroughly before starting.
- Trust Your Thermometer: For the Swiss meringue, reaching 160°F is crucial for food safety and dissolving the sugar. Don’t skip this step or eyeball the temperature.
- Even Toasting: When toasting the meringue, keep the culinary torch moving to ensure even browning and to prevent any spots from burning. A light golden color is usually perfect.
Flavor Variations & Serving Ideas
While these sweet potato cupcakes are perfect as is, you can always experiment with different flavor profiles to suit your taste:
- Spice It Up: Add a pinch of allspice or cloves to the cupcake batter for an even deeper, more complex fall flavor.
- Cream Cheese Frosting: If meringue isn’t your preference, a classic cream cheese frosting would pair beautifully with the sweet potato base, offering a tangy counterpoint.
- Nutty Topping: Sprinkle some candied pecans or walnuts on top of the toasted meringue for added crunch and flavor.
- Maple Drizzle: A light drizzle of maple syrup over the frosted cupcakes before serving can enhance the autumnal notes.
- Holiday Spreads: These cupcakes are ideal for Thanksgiving, Christmas, or any fall gathering. Their elegant appearance makes them a wonderful addition to any dessert table.
Recipe FAQs & Storage
This is a common issue and usually points to one of a few culprits: your equipment might not be perfectly clean (even a tiny bit of grease or oil can hinder whipping), some egg yolk might have accidentally gotten into the egg whites, or your egg whites weren’t at room temperature. For best results, try wiping your mixing bowl and whisk attachment thoroughly with a paper towel dampened with a little vinegar or lemon juice, then letting them dry completely before adding the ingredients. Ensure no trace of yolk makes it into the whites.
While the toasted meringue is a highlight, you have other delicious options! You could try store-bought marshmallow fluff, but it might not hold its shape as well for piping and toasting might be tricky. A truly tasty and popular alternative would be a classic cream cheese frosting, which complements the sweet potato flavor beautifully. A simple vanilla buttercream would also be lovely.
No, this recipe, as written, is not gluten-free as it uses all-purpose flour. However, sweet potato itself is naturally gluten-free. If you’re keen to make them gluten-free, you could experiment with a gluten-free all-purpose flour blend (one that contains xanthan gum usually works best). I’d love to hear how they turn out if you give it a try with gluten-free ingredients!
To maintain their freshness and the integrity of the meringue, I highly recommend storing these sweet potato cupcakes in an airtight container in the refrigerator for up to 1 week. If you plan to serve them within a day or two, they can also be safely stored at room temperature, although the meringue might soften slightly. Always bring them back to room temperature for about 15-20 minutes before serving for the best texture and flavor.
More Delicious Recipes You’ll Love
If you enjoyed these sweet potato cupcakes, you might want to explore other delightful baking creations from Broken Oven Baking. Each recipe is crafted to bring joy to your kitchen and your taste buds!
- Simple Honey Vanilla Layer Cake
- Cinnamon Streusel Muffins
- The Best Carrot Cake Cupcakes
- Easy Banana Snack Cake with Frosting
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📖 Recipe
Sweet Potato Cupcakes with Toasted Meringue Frosting
Kayla Burton
Pin Recipe
Ingredients
Cupcakes:
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- 1½ teaspoons (1½ teaspoons) ground cinnamon
- ½ teaspoon (½ teaspoon) ground nutmeg
- ½ teaspoon (½ teaspoon) ground ginger
- ½ cup (½ cup) vegetable or canola oil
- 2 large (2 large) eggs room temperature
- ¾ cup (150 g) light brown sugar packed
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 cup (245 g) sweet potato puree ~1 medium sweet potato
Meringue Frosting:
- 1 cup (200 g) sugar
- ¼ teaspoon (¼ teaspoon) cream of tartar
- 1 teaspoon (1 teaspoon) vanilla extract
- 4 (120 g) egg whites room temperature
Instructions
Cupcakes:
-
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners. This prepares your baking vessel and makes for easy cleanup.
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In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until thoroughly combined. Set aside.
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In a separate medium bowl, whisk together the vegetable or canola oil, room temperature eggs, light brown sugar, vanilla extract, and sweet potato puree until smooth and fully incorporated.
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Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined and all flour streaks disappear. Be careful not to overmix the batter.
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Using a large scoop, fill each cupcake liner about two-thirds full with the prepared cupcake batter. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely. It is essential that they are fully cooled before you apply the meringue frosting. Prepare your meringue frosting during this cooling time.
Meringue Frosting:
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Set up a double boiler by placing your heat-resistant stand mixer bowl over a saucepan with an inch of simmering water (ensure the bowl doesn’t touch the water). Combine the granulated sugar, cream of tartar, vanilla extract, and egg whites in the bowl. Whisk continuously over the heat until the mixture reaches 160°F (71°C) on a thermometer and the sugar has completely dissolved. Remove from heat.
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Immediately transfer the bowl to your stand mixer fitted with a whisk attachment (or use a hand mixer). Starting on low speed and gradually increasing to high, whisk the mixture vigorously until stiff, glossy peaks form. This typically takes about 5-10 minutes. The meringue should be cool to the touch.
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Once your cupcakes are completely cooled, transfer the meringue to a piping bag fitted with your desired tip (a large closed star tip works well for a classic look). Pipe generous swirls of frosting onto each cupcake. Arrange frosted cupcakes on a non-flammable surface, like a baking sheet. Using a culinary torch, carefully toast the meringue frosting until it’s beautifully golden brown. Serve immediately and enjoy!
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Notes
The provided nutrition information is an estimate based on the ingredients listed and serving size. The calorie accuracy is not guaranteed and can vary depending on precise ingredient brands and preparation methods.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.