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
Scale
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.
