Description
These Sweet Potato Honey Butter Cupcakes are a delightful fall treat, combining the natural sweetness of roasted sweet potatoes with a rich honey butter flavor. Topped with a velvety honey buttercream, they make the perfect dessert for any special occasion or cozy afternoon snack. 🍠🍯
Ingredients
Scale
- 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)
- For Honey Buttercream:
- 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 oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed sweet potatoes.
- Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Stir in honey until fully incorporated.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes bake, prepare the honey buttercream by beating together the softened butter and honey until smooth. Gradually add the powdered sugar, one cup at a time, and beat until fluffy. Add vanilla extract and enough heavy cream or milk to reach your desired frosting consistency.
- Once the cupcakes have cooled completely, pipe or spread the honey buttercream on top of each cupcake.
- Serve and enjoy the sweet, buttery goodness!
Notes
- For extra flavor, you can top the cupcakes with a sprinkle of cinnamon or chopped pecans.
- If you don’t have fresh sweet potatoes, canned sweet potatoes (without added sugar) work just as well.
- Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg