Sorghum Cupcakes with Miso Caramel Frosting
The cupcake you never knew you needed!
Recipe By Jay Miller
Servings: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 18–20 minutes
Ingredients:
Sorghum Cupcakes
- 1 cup (140 g) sorghum flour
- ½ cup (70 g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (125 ml) buttermilk or plain yogurt
Miso Caramel Frosting:
- ½ cup (100 g) brown sugar
- 3 Tbsp unsalted butter
- ¼ cup (60 ml) fresh cream
- ½–1 tsp white miso paste (adjust to taste)
- 1 cup (125 g) icing sugar, sifted
for garnish
- Popped Sorghum
How To Make Sorghum Cupcakes with Miso Caramel Frosting
For the cupcakes
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a bowl, whisk together sorghum flour, cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy (2–3 minutes).
4. Add eggs & vanilla: Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
5. Alternate dry and wet: Add the flour mixture in 3 parts, alternating with the buttermilk/yogurt in 2 parts. Begin and end with the flour mixture. Mix until just combined — don’t overmix.
6. Bake: Divide batter evenly into cupcake liners (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting
1. Make caramel base: In a small saucepan, melt butter over medium heat. Add brown sugar and cream. Stir constantly until the mixture begins to bubble and sugar is fully dissolved (about 2–3 minutes).
2. Add miso: Remove from heat and whisk in the white miso paste until fully incorporated. Taste and adjust miso to your liking (start small—miso is salty and strong!).
3. Cool slightly: Let the mixture cool for about 10–15 minutes until just warm.
4. Add icing sugar: Gradually beat in the sifted icing sugar until the frosting is smooth and spreadable. If too thick, add a splash of cream. If too thin, add more icing sugar.
5. Frost cupcakes: Once cupcakes are completely cooled, frost them generously with the miso caramel buttercream using a spatula or piping bag.