Sweet Potato Honey Butter Cupcakes – Moist, Spiced & Heavenly

Introduction

Soft, spiced, and slathered with silky honey butter frosting—Sweet Potato Honey Butter Cupcakes are a cozy hug in cupcake form. Combining the natural sweetness of roasted sweet potatoes, warm spices, and the rich decadence of honey butter, these cupcakes are perfect for fall celebrations, holiday parties, or simply treating yourself to something comforting and delicious.

Unlike heavier desserts, these cupcakes strike the perfect balance between indulgent and light, making them a delightful addition to any dessert table. Whether you’re a seasoned baker or a kitchen newbie, this easy and heartwarming recipe is bound to become one of your favorites.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
• ½ cup buttermilk

For the Honey Butter Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 3 tbsp honey (preferably raw or wildflower)
• 2 cups powdered sugar, sifted
• 1–2 tbsp heavy cream or milk (as needed for consistency)
• Pinch of salt

Preparation:

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (204°C). Prick a sweet potato several times with a fork, place it on a baking sheet, and roast for 45–60 minutes until soft. Let it cool, then peel and mash until smooth. Set aside 1 cup for the cupcakes.

Step 2: Preheat and Line Muffin Tin

Lower the oven temperature to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 4: Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 3–4 minutes.

Step 5: Add Eggs and Sweet Potato

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed sweet potato until combined.

Step 6: Alternate Dry Ingredients and Buttermilk

Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined—don’t overmix.

Step 7: Bake the Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Honey Butter Frosting

In a large bowl, beat the softened butter and honey together until creamy. Gradually add the powdered sugar, mixing until smooth. Add heavy cream one tablespoon at a time to reach your desired frosting consistency. Beat for 2–3 minutes until light and fluffy.

Step 9: Frost the Cupcakes

Once the cupcakes are fully cooled, frost generously with the honey butter frosting. You can pipe it on for a fancy look or spread it with a spatula for a rustic touch.

Variation

• Maple Honey Butter Frosting: Substitute half the honey with pure maple syrup for a rich, deeper flavor.
• Sweet Potato Pecan Cupcakes: Fold in ½ cup chopped toasted pecans into the batter.
• Cinnamon Honey Drizzle: Drizzle extra honey mixed with a pinch of cinnamon over the frosted cupcakes before serving.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend.

COOKING Note:

Make sure your sweet potato mash is completely smooth—lumps can create uneven texture in the cupcakes. If necessary, puree the sweet potato in a food processor for a silky finish. Also, use room temperature ingredients for the best batter consistency.

Serving Suggestions:

• Garnish cupcakes with a sprinkle of cinnamon or a few chopped pecans
• Serve alongside chai tea, coffee, or hot apple cider
• Perfect for Thanksgiving dessert tables, fall birthday parties, or cozy gatherings
• Decorate with edible flowers or a light dusting of powdered sugar for a fancy touch

Tips:

• Roast sweet potatoes for a deeper, caramelized flavor rather than boiling.
• For extra fluffy frosting, beat it for a few minutes after all ingredients are combined.
• Don’t overbake the cupcakes; check them a minute or two early to avoid dryness.
• Store leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for longer shelf life.

Prep Time:

25 minutes (plus sweet potato roasting time)

Cooking Time:

20 minutes

Total Time:

1 hour 30 minutes (including roasting)

Nutritional Information (Per Cupcake, approx. 12 cupcakes):

• Calories: 360
• Protein: 3g
• Sodium: 180mg

FAQs

Q: Can I use canned sweet potatoes?
A: Yes! Just make sure they’re pure sweet potatoes, not sweetened or spiced.

Q: How do I make the frosting thicker or thinner?
A: Add more powdered sugar for thicker frosting, or a bit more cream for a thinner, spreadable frosting.

Q: Can I make these cupcakes ahead of time?
A: Definitely! Bake the cupcakes and freeze them unfrosted. Frost fresh before serving.

Q: How do I keep my cupcakes moist?
A: Don’t overbake, and store them in an airtight container once cooled to preserve their moisture.

Conclusion

Sweet Potato Honey Butter Cupcakes are the ultimate comfort treat—moist, warmly spiced, sweetened naturally by creamy sweet potatoes, and topped with a luscious honey butter frosting that’s pure Southern magic. Whether you’re baking for a holiday, a special celebration, or simply because you deserve something sweet and cozy, these cupcakes will quickly find a permanent spot in your favorite recipes. One bite, and you’ll be hooked!

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