These sweet potato cupcakes pack a delightful punch of flavor with every bite. Topped with cream cheese frosting and a unique miso caramel drizzle, they’re a treat you won’t want to miss!
This recipe analysis fixes missing background on miso cupcakes, adds serving ideas, dietary variations, and practical frosting/caramel troubleshooting to boost reader clarity.
I know the struggle of finding a recipe that brings joy without compromising on taste or texture, especially when baking for friends and family. This recipe addresses those concerns by merging sweetness with a savory twist, making it a fun and comforting option.
What really makes this recipe work is how quickly you can whip it up. In just about 35 minutes, you’ll have moist, fluffy cupcakes that feel special yet simple enough for any weeknight dessert.
If you enjoy creative baking, you’ll want to try my delicious Miso Mushroom Pasta for more ways to use miso in your cooking!
Table of contents
Why You Will Love This Recipe
- Moist and Flavorful Texture Sweet potato baby food is your secret ingredient, giving these cupcakes a moist crumb and just the right amount of sweetness that pairs beautifully with spices like cinnamon and nutmeg.
- Unique Sweet and Savory Twist The addition of white miso in the caramel brings an unexpected depth, creating a delightful sweet-savory contrast that deepens the flavor profile and surprises your taste buds.
- Comforting Cream Cheese Frosting Rich cream cheese adds tanginess and creaminess to the frosting, making each cupcake feel like a warm hug, while the powdered sugar gives it that satisfying sweetness without being overwhelming.
- Perfect for Sharing Ideal for fall celebrations or casual gatherings, these cupcakes are a hit with everyone. They can easily be made ahead and are sure to win over those who appreciate something beyond the traditional.
Sweet Potato Cupcakes with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 full-size or 17-20 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist sweet potato cupcakes topped with cream cheese frosting and a savory-sweet miso caramel drizzle.
Ingredients
- [Main Ingredients]
- 1/2 cup (4 oz) sweet potato baby food, provides moisture and sweetness
- 1/2 cup + 3/4 cup granulated sugar, sweetens the batter and balances flavors in the miso caramel
- 1/3 cup (80 ml) vegetable oil, adds moisture for tenderness
- 1 egg, binds ingredients and aids in leavening
- 11/2 teaspoon (5 ml) vanilla extract, enhances flavor profile
- 1/2 cup + 3 tablespoons (80 g) all-purpose flour, the primary structure-building ingredient
- 1/21/2 teaspoon (2 g) baking powder, provides leavening
- 3/41/2 teaspoon (3 g) baking soda, works with baking powder for lift
- 3/41/2 teaspoon (2 g) ginger, adds warmth and spice
- 3/41/2 teaspoon (2 g) cinnamon, enhances flavor complexity
- 1/41/2 teaspoon (1 g) nutmeg, contributes warmth
- [For the Cream Cheese Frosting]
- 1/4 cup (56 g) unsalted butter, adds richness to the frosting
- 4 oz (113 g) cream cheese, provides tanginess and creaminess
- 1 1/2 – 2 cups (190–250 g) powdered sugar, sweetens and thickens the frosting
- 11/2 teaspoon (5 ml) vanilla extract, adds flavor depth
- 1/41/2 teaspoon (1 g) salt, balances sweetness
- [For the Miso Caramel]
- 3/4 cup (150 g) granulated sugar, forms the caramel base
- 1/4 cup (60 ml) water, aids in dissolving the sugar
- 1/2 cup (120 ml) heavy cream, creates creamy texture
- 2 tablespoons (30 g) white miso, adds savory depth
Instructions
- Step 1: Make the Caramel: Heat heavy cream in the microwave until warm, then mix in miso until fully dissolved. In a saucepan, combine sugar and water, bring to a boil without stirring. Watch for a rich amber color to develop. When deep golden brown, carefully add the cream mixture, stirring until combined. If it seizes, return to low heat and stir until smooth.
- Step 2: Set Aside the Caramel: Let it cool and store in a container. Check its thickness; it should be drizzle-ready before topping the cupcakes.
- Step 3: Make the Cupcakes: Preheat the oven to 350 degrees F. Prepare cupcake molds with liners. In a mixing bowl, blend sweet potato puree, sugar, vegetable oil, egg, and vanilla until creamy. In a separate bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg. Gradually add dry ingredients to wet mixture, stirring until just incorporated. Overmixing will lead to dense cupcakes; it is okay if a few flour streaks remain.
- Step 4: Bake Cupcakes: Fill cupcake liners with the batter. Bake in the preheated oven for around 15 minutes, or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
- Step 5: Make the Frosting: Beat softened butter until creamy, then mix in cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt, mixing until reaching desired consistency.
- Step 6: Frost and Drizzle: Spread frosting generously over each cupcake and finish with a drizzle of cooled miso caramel.
Notes
- Storage Tips: [Storage method]: Airtight container, room temperature, duration: up to 3 days. Refrigerate if using cream cheese frosting to keep it fresh longer.
- Expert Tips: If the batter seems too thick, add 1-2 tablespoons of milk for a more manageable consistency before baking. If your cupcakes dome too much, gently press down on them while cooling for 5 minutes after baking to create a flat surface. If your caramel crystallizes during cooking, reduce heat and add a splash of water, stirring gently until it returns to a smooth consistency.
- Reheating Instructions: [Method]: Microwave briefly on low power, temperature: room temperature, timing: 10 seconds or until slightly warm.
- Serving Suggestions: These cupcakes are perfect for events or as an afternoon treat. Pair with a cup of coffee or tea for a comforting experience.
- Recipe Variations: Substitute all-purpose flour with a 1:1 gluten-free blend if needed. For a vegan version, you can use a flax egg and a vegan cream cheese alternative.
- Ingredient Notes: Choose firm, unblemished sweet potatoes for the best flavor. Use full-fat cream cheese for a rich texture in the frosting. Look for quality pure vanilla extract for the best flavor enhancement.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. Roast them beforehand to enhance their natural sweetness.
- All-purpose flour: Use a good quality all-purpose flour for a light and fluffy cupcake. You can substitute with a 1:1 gluten-free blend if needed.
- Brown sugar: Light or dark brown sugar both work well; it adds moisture and a hint of caramel flavor. Don’t skip it for that rich sweetness!
- Cinnamon: Ground cinnamon boosts the warm flavor profile of these cupcakes. Look for fresh, fragrant cinnamon for the best taste.
- Butter: I prefer unsalted butter for frosting control. It helps the cupcakes remain moist, especially if you cream it well to incorporate air.
- Cream cheese: Use full-fat cream cheese for the frosting; it gives a rich, creamy texture that holds up well. Make sure it’s softened for easy mixing.
- Vanilla extract: A quality pure vanilla extract enhances every flavor. It’s well worth investing in something pure over imitation.
- Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. Roast them beforehand to enhance their natural sweetness.
- All-purpose flour: Use a good quality all-purpose flour for a light and fluffy cupcake. You can substitute with a 1:1 gluten-free blend if needed.
- Brown sugar: Light or dark brown sugar both work well; it adds moisture and a hint of caramel flavor. Don’t skip it for that rich sweetness!
- Cinnamon: Ground cinnamon boosts the warm flavor profile of these cupcakes. Look for fresh, fragrant cinnamon for the best taste.
- Butter: I prefer unsalted butter for frosting control. It helps the cupcakes remain moist, especially if you cream it well to incorporate air.
- Cream cheese: Use full-fat cream cheese for the frosting; it gives a rich, creamy texture that holds up well. Make sure it’s softened for easy mixing.
- Vanilla extract: A quality pure vanilla extract enhances every flavor. It’s well worth investing in something pure over imitation.
Recipe Tips
- If your batter seems too thick, add 1-2 tablespoons of milk to achieve a more manageable consistency before baking.
- When cupcakes dome too much, gently press down on them while cooling for 5 minutes after baking to create a flat surface.
- If you’re struggling to mix in the miso during caramel preparation, warm it slightly before combining with the cream for better blending.
- When frosting appears too runny, gradually mix in powdered sugar, 1/4 cup at a time, until you reach your desired thickness.
- If your caramel crystallizes during cooking, reduce heat and add a splash of water, stirring gently until it returns to a smooth consistency.
Serving Suggestions
Serve sweet potato cupcakes with a side of vanilla ice cream or whipped cream for added creaminess. A fresh fruit salad or roasted berries can complement the cupcakes nicely.
Use to make mini cupcakes or a cake version. Add to a brunch spread alongside coffee or tea for guests.
Top with chocolate ganache or drizzle with miso caramel for a unique touch. Cream cheese frosting adds a rich layer of flavor on top.
Recipe variations
- You can use sweet potato puree as an alternative to baby food for a chunkier texture in these cupcakes.
- Add 1/4 teaspoon of cardamom for a warm spice note, enhancing the flavors of the cinnamon and nutmeg.
- Either gluten-free all-purpose flour or almond flour can be used to make gluten-free variations of these cupcakes.
- If making mini cupcakes, adjust baking time to 10-12 minutes, checking for doneness with a toothpick as needed.
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How to Store?
To keep your sweet potato cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. This method maintains the cupcakes’ flavor and moisture.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. This helps preserve freshness and prevents drying out.
Freezing: Wrap each cupcake in plastic wrap or aluminum foil, then place in a freezer container for up to 3 months. Thaw at room temperature before enjoying.
Other Recipes You’ll Love
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