Instructions

1. First, make the caramel: First, heat up your heavy cream in the microwave just until it’s not cold (30 seconds to a minute), and then stir in the miso. Set aside.
2. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
3. Once off the heat, carefully pour in the cream mixture, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cream, then put the pan back over low heat and stir until the caramel is liquid again. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator until ready to use. When it’s time to drizzle, you may need to microwave it for 30 seconds of so to make it liquid-y enough.
4. Make the cupcakes: Preheat oven to 350°F. Line 6-7 full-size cupcake molds, or 17-20 mini cupcake molds with cupcake liners. Set aside.
5. In a standing mixer fitted with a whisk attachment, mix the sweet potato baby food, sugar, oil, egg, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until combined.
6. Pour batter evenly into cupcake liners. Bake for 15 minutes, then allow to cool completely before frosting.
7. Make the frosting: cream the butter in a standing mixer fitted with a whisk attachment for about 1 minute. Add in the cream cheese, beating for another minute. Add in powdered sugar, vanilla, and salt, beating until the frosting is nicely whipped, about 30 seconds more.
8. Place 3 tablespoons of frosting over each cupcake, and use the back of a knife to smooth it out. Drizzle on caramel as desired.