Name: Sweet Potato Honey Butter Cupcakes – Moist, Spiced & Heavenly
Ingredients: 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; 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

Ingredients

Scale

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

Instructions

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.

Notes

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.