Description
Moist sweet potato cupcakes topped with cream cheese frosting and a savory-sweet miso caramel drizzle.
Ingredients
Scale
- [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