If you are searching for a cozy and delightful treat that’s bursting with natural sweetness and warm spices, the Sweet Potato Honey Butter Cupcakes Recipe is exactly what you need. These cupcakes perfectly balance the earthiness of sweet potatoes with the rich smoothness of honey butter frosting, creating a mouthwatering dessert that feels like a warm hug in every bite. Whether you’re baking for a festive fall gathering or just craving something special, this recipe brings a unique twist on classic cupcakes that will have everyone asking for more.
Ingredients You’ll Need
The magic in the Sweet Potato Honey Butter Cupcakes Recipe starts with simple, wholesome ingredients that are easy to find but essential for creating its signature flavor and texture. Each component plays a crucial role, from the creamy mashed sweet potato that adds moisture and sweetness to the fragrant spices that invoke cozy feelings.
- Mashed cooked sweet potato (1 cup): Adds natural sweetness and keeps the cupcakes moist and tender.
- Unsalted butter (1 cup total): Softened butter provides richness in both the batter and frosting for a silky mouthfeel.
- Honey (½ cup plus 2 tbsp): Infuses the cupcakes and frosting with a subtle floral sweetness and adds moisture.
- Brown sugar (½ cup): Enhances the depth of sweetness with its caramel notes.
- Large eggs (2): Bind everything together and contribute to a light texture.
- Vanilla extract (1 tsp): Boosts all the flavors with its warm, aromatic quality.
- All-purpose flour (1½ cups): Forms the structure of the cupcakes, keeping them soft but sturdy.
- Baking powder (1 tsp) and baking soda (½ tsp): Provide leavening to keep the cupcakes perfectly fluffy.
- Salt (½ tsp): Balances sweetness and enhances the overall flavor.
- Ground cinnamon (½ tsp) and nutmeg (¼ tsp): Add inviting spice notes that complement the sweet potato beautifully.
- Milk (¼ cup): Helps create a tender crumb and adds moisture.
- Powdered sugar (2 cups): Sweetens and thickens the honey butter frosting for a luscious topping.
- Milk or cream (1–2 tbsp): Adjusts the frosting consistency to perfectly fluffy and spreadable, with an optional pinch of cinnamon for extra warmth.
How to Make Sweet Potato Honey Butter Cupcakes Recipe
Step 1: Prepare Your Oven and Mix the Wet Ingredients
Start by preheating your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to ensure an easy release later. In a large mixing bowl, beat the softened butter, honey, and brown sugar together until the mixture is creamy and well combined. This blending step is where the base of your cupcake’s richness and sweetness truly begins.
Step 2: Incorporate Eggs, Vanilla, and Sweet Potato
Next, add the eggs one at a time, making sure each is completely mixed in before adding the next. Then stir in the vanilla extract and creamy mashed sweet potato until the batter is smooth and uniform. This step builds the flavorful heart of the cupcakes, with the sweet potato lending moisture and natural sweetness without overpowering.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. These dry ingredients bring together the structure, lift, and warm spice notes that elevate the cupcakes to the next level.
Step 4: Mix Wet and Dry Ingredients Alternating with Milk
Add the dry ingredient mixture to the wet ingredients in batches, alternating with the milk. Stir gently and just until combined—overmixing can lead to denser cupcakes, but you want a light and tender crumb here. The milk keeps it moist and perfectly soft.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until you can insert a toothpick into the center and it comes out clean. This ensures they are baked through while remaining moist inside. Let the cupcakes cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Honey Butter Frosting
While the cupcakes cool, whip the softened butter and honey together until they’re perfectly smooth and creamy. Gradually add the powdered sugar until fully incorporated, then add milk one tablespoon at a time until the frosting reaches a fluffy, spreadable consistency. If you like, sprinkle in a pinch of cinnamon to mirror the spices in the cupcakes. Spread this delectable frosting over your cooled cupcakes.
How to Serve Sweet Potato Honey Butter Cupcakes Recipe
Garnishes
A classic sprinkle of cinnamon or a gentle drizzle of extra honey over the frosted cupcakes adds a lovely finishing touch, enhancing their inviting aroma and sweetness. For a bit of crunch, chopped pecans or toasted walnuts make a great topping, complementing the buttery frosting and soft cupcake perfectly.
Side Dishes
These cupcakes shine as a dessert on their own, but pair wonderfully with a hot cup of spiced chai or a creamy latte for an indulgent snack. They also make a charming finale to holiday dinners or afternoon tea parties, delighting friends and family alike with their unique flavor and moist texture.
Creative Ways to Present
For an elegant touch, serve the cupcakes on a rustic wooden platter adorned with autumn leaves or fresh sprigs of rosemary. You can also pipe the honey butter frosting into beautiful swirls using a pastry bag fitted with a star tip, transforming each cupcake into a stunning centerpiece. Adding edible flowers or a powdered sugar dusting elevates their appearance for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to two days to keep them fresh and soft. If your home is warm, placing them in the fridge will extend their life to about four days but allow them to come to room temperature before eating for the best flavor.
Freezing
You can freeze unfrosted cupcakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag or container. They will keep well for up to three months. When you are ready to enjoy them, thaw at room temperature before frosting to preserve that fresh-baked quality.
Reheating
To bring your cupcakes back to life, especially after refrigeration or freezing, warm them gently in the microwave for 10 to 15 seconds. This softens the crumb and enhances the aroma, making every bite taste freshly made once again.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree can be a convenient substitute. Just be sure to use the same quantity and choose puree without added sugars or spices to maintain the flavor balance of the recipe.
Is there a dairy-free alternative for the butter?
Yes, you can replace unsalted butter with dairy-free margarine or coconut oil for both the cupcakes and frosting. Keep in mind the frosting texture might differ slightly, so adjust the powdered sugar or milk quantity as needed.
Can I make these cupcakes gluten-free?
Yes, swapping all-purpose flour for a gluten-free flour blend works well. Be sure to use a blend that includes xanthan gum or a similar binder to achieve the proper texture.
How long do these cupcakes keep their moisture?
Thanks to the sweet potato and honey, these cupcakes stay moist for several days when stored properly, usually up to 4 days refrigerated or 2 days at room temperature.
What makes this the best Sweet Potato Honey Butter Cupcakes Recipe?
It’s the perfect combination of natural sweetness, warm spices, and a luscious honey butter frosting that sets this recipe apart. Each step builds layers of flavor and texture, creating cupcakes that feel homemade and comforting every time.
Final Thoughts
Sharing the Sweet Potato Honey Butter Cupcakes Recipe with you feels like gifting a little slice of fall magic wrapped in frosting. These cupcakes are simple enough to make any day special but impressive enough for memorable celebrations. Once you try them, you’ll see how wonderful baking with sweet potatoes and honey can be. Grab your mixing bowl, and let’s bring a little sweetness and warmth to your kitchen!
Print
Sweet Potato Honey Butter Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Sweet Potato Honey Butter Cupcakes are a delightful fall-inspired treat featuring moist cupcakes made with mashed sweet potato and naturally sweetened with honey and brown sugar. Topped with a creamy honey butter frosting enhanced by a pinch of cinnamon, they make a perfect dessert for Thanksgiving or any cozy gathering.
Ingredients
For the cupcakes:
- 1 cup mashed cooked sweet potato (about 1 medium)
- ½ cup unsalted butter (softened)
- ½ cup honey
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ cup milk
For the honey butter frosting:
- ½ cup unsalted butter (softened)
- 2 tablespoons honey
- 2 cups powdered sugar
- 1–2 tablespoons milk or cream
- Pinch of cinnamon (optional)
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners, ensuring each is ready to hold the batter.
- Mix wet ingredients: In a large mixing bowl, beat the softened butter, honey, and brown sugar until creamy and well combined. Then add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla extract and mashed sweet potato until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Incorporate dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the milk. Mix gently each time just until everything is combined; avoid overmixing to keep the cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, preparing them for frosting.
- Prepare frosting: Beat the softened butter and honey together until smooth and creamy. Gradually add the powdered sugar, mixing well to incorporate before adding milk 1 tablespoon at a time until the frosting achieves a fluffy, spreadable consistency. Optionally, stir in a pinch of cinnamon for extra flavor.
- Frost cupcakes: Once cooled, generously frost each cupcake with the honey butter frosting. For an extra touch, drizzle with additional honey or sprinkle with cinnamon if desired.
Notes
- These cupcakes are naturally sweetened with honey and sweet potato, making them perfect for fall gatherings or Thanksgiving celebrations.
- For added texture and flavor, consider topping the frosted cupcakes with chopped pecans.
- If preferred, substitute milk with cream in the frosting for a richer taste.
- Ensure cupcakes are completely cool before frosting to avoid melting the frosting.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
