If you’re looking for a cupcake that’s cozy, comforting, and bursting with subtle warmth, let me introduce you to the Sweet Potato Honey Butter Cupcakes Recipe. These cupcakes are like a little sunshine in your hand—moist and tender from real mashed sweet potatoes, kissed with cinnamon and nutmeg, sweetened naturally with honey, and crowned with a luscious honey buttercream frosting that’s simply irresistible. Whether it’s a fall get-together or just a treat to brighten your day, this recipe blends simple ingredients into an extraordinary flavor experience.
Ingredients You’ll Need
Creating these cupcakes is delightfully straightforward because each ingredient plays a key role in bringing out the rich texture, sweet aroma, and perfect crumb. From the creamy butter to the cozy spices, every component is essential in crafting the perfect balance of flavors and softness.
- 1 cup cooked and mashed sweet potatoes: Adds natural moisture, sweetness, and that signature earthy flavor.
- 1 1/2 cups all-purpose flour: Provides structure and the classic cupcake texture.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully and become fluffy.
- 1/2 teaspoon baking soda: Adds tenderness and works with the acidity for perfect lift.
- 1/4 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1/2 teaspoon ground cinnamon: Brings warmth and spice to complement the sweet potato.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty undertone for deeper flavor complexity.
- 1/2 cup unsalted butter, softened: Gives richness and a smooth crumb.
- 1/2 cup granulated sugar: Sweetens the batter evenly.
- 1/4 cup brown sugar, packed: Adds a hint of molasses flavor and keeps cupcakes moist.
- 2 large eggs: Bind everything together and add fluffiness.
- 1/4 cup whole milk: Keeps the batter tender and smooth.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a sweet, floral note.
- 1/4 cup honey (for batter): Imparts natural sweetness and a delicate floral hint.
- For Honey Buttercream: 1/2 cup unsalted butter, 1/4 cup honey, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 1-2 tablespoons heavy cream or milk for perfect frosting texture.
How to Make Sweet Potato Honey Butter Cupcakes Recipe
Step 1: Prepare Your Baking Setup and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend not only activates the rise but also infuses the cupcakes with warm, inviting spices.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy—this usually takes around 3 to 4 minutes. This step is crucial for incorporating air that keeps your cupcakes light.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract along with the mashed sweet potatoes; these give the cupcakes their tender crumb and vibrant flavor.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and milk to your wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter. Finally, fold in the honey until evenly incorporated for a natural sweetness and beautiful moisture.
Step 5: Bake the Cupcakes
Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow them to rise perfectly. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Prepare the Honey Buttercream Frosting
While the cupcakes bake and cool, whip up the honey buttercream by beating the softened butter and honey until smooth. Gradually add the powdered sugar, beating until the mixture is fluffy. Stir in vanilla extract and adjust the consistency with heavy cream or milk until it’s perfect for spreading or piping.
Step 7: Frost and Enjoy
Once the cupcakes have cooled completely, frost generously with the honey buttercream. You can pipe swirls on top or simply spread them with a knife—either way, they’ll look as inviting as they taste!
How to Serve Sweet Potato Honey Butter Cupcakes Recipe
Garnishes
A sprinkle of toasted pecans or a light dusting of cinnamon on top can elevate these cupcakes, adding a little crunch and extra aroma that pairs beautifully with the honey buttercream. A small drizzle of honey over the frosting also makes for a gorgeous finishing touch.
Side Dishes
These cupcakes shine as a dessert alongside a hot cup of spiced chai tea or rich dark coffee. They also make a delightful companion at brunch served with fresh fruit or a creamy dip like mascarpone cheese.
Creative Ways to Present
Try serving these cupcakes in rustic fall-themed wrappers or arranging them on a wooden platter with seasonal decorations like mini pumpkins or autumn leaves for a charming presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Sweet Potato Honey Butter Cupcakes Recipe fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is better but bring them back to room temperature before serving.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to three months. When ready to enjoy, thaw them overnight in the fridge and then frost as usual.
Reheating
For freshly baked warmth, gently microwave a cupcake for 10 to 15 seconds, or warm it in a 300°F oven for about 5 minutes. Add frosting afterward if it was stored separately to keep that creamy texture intact.
FAQs
Can I use canned sweet potatoes instead of fresh for this recipe?
Absolutely! Canned sweet potatoes work well if you don’t have fresh ones on hand. Just make sure to drain any excess liquid and mash them thoroughly for the best texture.
Is it possible to make these cupcakes dairy-free?
Yes, by swapping the butter and milk with dairy-free alternatives like coconut oil and almond milk, you can create a dairy-free version that still tastes delicious and moist.
How long do these cupcakes stay fresh?
When stored properly in an airtight container, these cupcakes can remain fresh for up to 3 days at room temperature, or up to a week if refrigerated.
Can I use a different sweetener instead of honey?
While honey adds unique floral sweetness and moisture, you can substitute maple syrup or agave nectar, but the flavor profile will slightly change. Adjust quantities according to sweetness.
What’s the best way to achieve fluffy frosting?
Make sure your butter is very soft but not melted, beat it thoroughly with honey before adding powdered sugar, and add cream or milk slowly to reach a light, fluffy consistency perfect for piping or spreading.
Final Thoughts
There’s something truly special about the Sweet Potato Honey Butter Cupcakes Recipe—it wraps up all the flavors of comfort food into a single, delightful bite. Whether you’re baking for a holiday, a cozy afternoon with friends, or just because, these cupcakes are bound to become a staple in your baking rotation. Give them a try and watch as they quickly become a beloved favorite that everyone asks for again and again!
Print
Sweet Potato Honey Butter Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Sweet Potato Honey Butter Cupcakes, featuring the natural sweetness of cooked sweet potatoes combined with warm spices and a luscious honey buttercream frosting. Perfect for a comforting dessert or a special treat, these cupcakes balance rich buttery notes with the wholesome touch of honey and sweet potatoes.
Ingredients
Cupcake Batter
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup honey (for batter)
Honey Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (for desired consistency)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures an even cooking temperature and an easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This evenly distributes the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3 to 4 minutes. This step adds air to the batter for a tender crumb.
- Add Eggs and Flavorings: Add eggs one at a time to the creamed mixture, beating well after each. Stir in vanilla extract and cooked, mashed sweet potatoes to incorporate moisture and flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the wet batter, starting and ending with dry ingredients. Mix until just combined, then fold in honey until fully incorporated, ensuring the batter is smooth but not overmixed.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Prepare Honey Buttercream: While the cupcakes bake, beat softened butter and honey in a bowl until smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Mix in vanilla extract and add heavy cream or milk tablespoon by tablespoon to achieve desired frosting consistency.
- Frost Cupcakes: After the cupcakes have completely cooled, pipe or spread the honey buttercream over each cupcake for a smooth, sweet finish.
- Serve and Enjoy: Present your cupcakes to your guests or enjoy them yourself as a delightful treat filled with warm flavors and creamy frosting.
Notes
- Ensure sweet potatoes are fully cooked and mashed smoothly for the best texture.
- Do not overmix the batter after adding dry ingredients to keep cupcakes tender.
- Adjust honey buttercream consistency with heavy cream or milk to suit your frosting preferences.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These cupcakes freeze well; wrap tightly and freeze for up to one month.
