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
Scale
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
