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Paired with a light and fruity Beaujolais, these soft, gluten free, Sweet Potato-Ginger Cupcakes with a ginger frosting are a delightful way to end any supper or holiday gathering.
A croquette that paired well with a pinot, or chicken that was luxurious marinated in a wine and spice blend, might graze these pages, but, they were combinations that happened by accidental experimentation. For the most part, when it comes to food and wine pairings, I know bupkis.
But, if I happen to stumble on a food and wine pairing that is mind blowingly delicious, I revel in it and try my best to pass it on. Why am I telling you this? Well, this post featuring Ginger Sweet Potato Cupcakes with Ginger Frosting paired with a light Beaujolais is based on an accidental encounter. 
You see, earlier this year when I was in Newport on the Oregon Coast, I stayed at an airbnb where the owner had laid out red and white wines and a cheese platter for weary travellers passing through. I wasn’t feeling cheese that night, so I ended up digging into a slice of cinnamon cake with cinnamon frosting that I had picked up for the drive down the PNW coast. That pairing was so delicious, I felt the need to savour it in slow motion – and nope I hadn’t had one two many glasses of wine at this point.
So when I had the opportunity to try out this light Beaujolais red wine, I figured I’d pair it with a spiced cake. As sweet potato cupcakes are a favorite at our home at the moment, I figured I’d throw some ginger into them and whip up a ginger frosting as well and see how they’d pair with the Beaujolais.
These Sweet Potato-Ginger Cupcakes are light and delicious. The Ginger Frosting adorning them adds a luscious component to these Ginger Sweet Potato Cupcakes. Paired with a chilled Beaujolais wine, these made me want to hit the slow-mo button while savoring them and then hit the repeat button when I was done!
if you happen to be wondering what’s beaujolais wine?
Beaujolais wine is a light, fruity, versatile, food friendly, easy drinking wine that fits any occasion. With most bottles valued between $15 and $30, it is a good quality wine with a great value.
The spirited wines of Beaujolais are made with handpicked grapes that are vatted whole, using traditional winemaking methods unique to the region. While Beaujolais does produce a small amount of whites and rosés, the region is best known for its versatile reds. Lighter in body than most, Beaujolais reds taste great when chilled, making them as popular in the warmer months as they are during the winter.
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Sweet Potato-Ginger Cupcakes
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free
Description
Spiced sweet potato cupcakes get a zingy ginger kick, topped with a fluffy ginger frosting. Perfect for a cozy afternoon treat.
Ingredients
- 1/2 cups (118 ml) brown sugar
- 2 TBSPs salted butter
- 1 egg
- 3/4 cups (177 ml) baked and mashed sweet potato
- 1 tsp vanilla
- 1/2 cups (118 ml) milk
- 1/2 cups (118 ml) gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ginger
- 6 TBSPs butter
- 2 cups (473 ml) powdered sugar
- 1 TBSP non dairy milk
- 1/2 tsp ginger
Instructions
- Preheat oven to 350°F (177°C).
- Cream butter and brown sugar with an electric handheld mixer.
- Add in the egg and mix well.
- Add in the baked and mashed sweet potato and mix well.
- Mix in the vanilla and milk.
- Add the gluten-free flour, baking powder, baking soda, and ginger to a bowl and mix well. Fold this ginger flour mix into the wet ingredients using a spatula.
- Spoon batter into a lined muffin pan and bake at 350°F (177°C) for 22–25 minutes.
- Remove from oven and let cool.
Ginger Frosting
- Add softened butter and powdered sugar to a bowl and mix well using an electric handheld mixer.
- Add in the milk, vanilla, and ginger and mix until well incorporated.
- When cupcakes have cooled, pipe frosting onto cupcakes.
Notes
- For a more intense ginger flavor, use fresh grated ginger instead of ground ginger.
- These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- If you don’t have gluten-free flour, all-purpose flour can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
Can I substitute regular flour for the gluten-free flour in the Sweet Potato-Ginger Cupcakes?
Yes, you can use regular all-purpose flour instead of gluten-free flour, but this will change the texture and make the cupcakes not gluten-free.
What type of ginger should I use for the frosting?
For the ginger frosting, you can use fresh grated ginger or ground ginger, depending on your preference for texture and flavor intensity.
How do I incorporate the sweet potatoes into the cupcake batter?
You should mash the cooked sweet potatoes until smooth and fold them into the cupcake batter to ensure an even distribution of flavor and moisture.
