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Sweet Potato Cupcakes with Toasted Ginger Meringue

Sweet Potato Cupcakes with Toasted Ginger Meringue
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These Sweet Potato Cupcakes with Toasted Ginger Meringue combine the natural sweetness and moist texture of mashed sweet potatoes with warm spices and a fluffy, zesty ginger meringue topping. Perfectly balanced and beautifully toasted, they make an irresistible dessert ideal for holidays, tea parties, or any cozy occasion.

Ingredients

Scale

Cupcake Batter Ingredients

  • 1 1/2 cups cooked and mashed sweet potatoes
  • 1 3/4 cups all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon freshly grated ginger
  • 2 large eggs (or flax eggs for vegan option)
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened (or dairy-free alternative)
  • 1 teaspoon vanilla extract

Meringue Topping Ingredients

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar (or lemon juice as substitute)
  • 3/4 cup granulated sugar
  • 1 teaspoon finely grated fresh ginger

Instructions

  1. Prepare the Sweet Potatoes: Cook the sweet potatoes until tender by boiling or baking. Once cooked, mash them smoothly to create a creamy base that will keep your cupcakes moist and flavorful.
  2. Mix the Dry Ingredients: In a bowl, combine the flour, baking soda, baking powder, ground cinnamon, nutmeg, and freshly grated ginger. Sift together to evenly distribute the spices throughout the flour mixture.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until light and fluffy. This process incorporates air, resulting in lighter cupcakes.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then add the vanilla extract and mix until the batter is smooth and consistent.
  5. Combine All Ingredients: Alternately add the dry ingredients and mashed sweet potatoes to the wet mixture, folding gently after each addition. Avoid overmixing to keep the cupcakes tender and soft.
  6. Bake the Cupcakes: Divide the batter evenly into cupcake liners and bake at 350°F (175°C) for 18 to 22 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.
  7. Prepare the Toasted Ginger Meringue: Whip the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to whip until stiff, glossy peaks develop. Gently fold in the finely grated fresh ginger.
  8. Top and Toast the Meringue: Once cupcakes are fully cooled, pipe or spread the ginger meringue on top. Use a kitchen torch or briefly broil the cupcakes to toast the meringue until golden and slightly crisp, watching carefully to avoid burning.

Notes

  • Use fresh ginger and freshly mashed sweet potatoes for the best flavor.
  • Fold the batter gently to prevent tough cupcakes.
  • Whip egg whites to stiff peaks and add sugar gradually for stable, glossy meringue.
  • Toast meringue carefully with a torch or broiler to avoid burning.
  • Allow cupcakes to cool completely before topping with meringue to prevent melting.

Nutrition

Keywords: sweet potato cupcakes, toasted ginger meringue, gluten-free cupcakes, spiced cupcakes, dessert, holiday treats

Find it online: https://mealsbylina.com/sweet-potato-cupcakes-with-toasted-ginger-meringue/