If you’re ready to fall in love with your new favorite autumn treat, Sweet Potato Honey Butter Cupcakes are here to sweep you off your feet. Imagine the comforting flavor of tender sweet potatoes blended into a warmly spiced cupcake, topped with a honey-laced buttery frosting that melts in your mouth. These cupcakes are the very definition of cozy—a perfect match for chilly days, special gatherings, or just a bit of weekday magic. Whether you adore classic fall desserts or want something truly special for your holiday dessert table, Sweet Potato Honey Butter Cupcakes bring sweetness, spice, and so much joy to any occasion.
Ingredients You’ll Need
You’ll be amazed at how a handful of wholesome kitchen staples come together to create bakery-worthy Sweet Potato Honey Butter Cupcakes. Each ingredient has a role to play in flavor, texture, and that gorgeous golden color. Here’s what you’ll need:
- Mashed Sweet Potato: Brings rich flavor, moistness, and a beautiful golden hue to your cupcakes — fresh or canned puree (unsweetened) both work.
- Unsalted Butter: Adds creaminess and depth to both the cupcakes and the luscious honey butter frosting.
- Brown Sugar: Provides soft sweetness with a hint of molasses flavor that pairs perfectly with sweet potatoes.
- Granulated Sugar: Lightens the crumb and balances the brown sugar’s richness.
- Eggs: Bind everything together for perfectly fluffy and tender cupcakes.
- Honey: Adds floral sweetness and a subtle complexity, starring in both the batter and the frosting.
- Vanilla Extract: Enhances the natural sweetness and earthy spices.
- All-Purpose Flour: Provides the structure for a soft, moist crumb.
- Baking Powder & Baking Soda: These leaveners ensure that your cupcakes rise into lofty, light domes.
- Ground Cinnamon & Nutmeg: Fill every bite with classic warm spices, echoing fall favorites.
- Salt: Balances the sweetness and intensifies all the other flavors.
- Whole Milk: Makes the batter smooth and guarantees a tender bite.
- Powdered Sugar: Whips into a cloud-like honey butter frosting.
- Heavy Cream or Milk (for frosting): Helps create that dreamy, spreadable consistency.
How to Make Sweet Potato Honey Butter Cupcakes
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners. Taking time on this step means your Sweet Potato Honey Butter Cupcakes will bake evenly and be easy to remove—no sticking, no stress!
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture looks light, fluffy, and pale. This step builds volume and gives your cupcakes that signature soft crumb—don’t rush it!
Step 3: Mix in Eggs, Sweet Potato, Honey, and Vanilla
Add the eggs one at a time, beating well after each addition. Then, blend in the mashed sweet potato, honey, and vanilla extract. Your kitchen will already smell incredible at this point—the sweet potato keeps your cupcakes moist, and the honey adds a golden richness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures the leaveners and spices are evenly distributed, so every bite of Sweet Potato Honey Butter Cupcakes is full of flavor and rises just right.
Step 5: Bring Batter Together
Gradually add the dry ingredients to the wet mixture in two batches, alternating with whole milk. Gently mix until everything is just combined—overmixing can make cupcakes tough, so stop as soon as no flour spots remain. The batter will be rich, creamy, and hubble-bubble with autumn magic.
Step 6: Portion and Bake
Divide the cupcake batter evenly among the twelve cupcake liners, filling each about three-quarters full. Bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. The anticipation is part of the fun!
Step 7: Make the Honey Butter Frosting
While your cupcakes cool, whip up the frosting. Start by beating the softened butter until smooth, then mix in the honey. Gradually add powdered sugar and a pinch of salt, beating until the frosting is light and fluffy. If needed, add heavy cream or milk a tablespoon at a time to reach your perfect cloud-like consistency. Frost the cooled cupcakes generously.
How to Serve Sweet Potato Honey Butter Cupcakes
Garnishes
For a bakery-worthy finishing touch, drizzle each cupcake with a ribbon of honey or give them a hearty shake of cinnamon or even a few toasted chopped pecans. These little extra details heighten the flavors, and trust me, they’ll make your Sweet Potato Honey Butter Cupcakes nearly irresistible.
Side Dishes
These cupcakes truly shine when paired with simple sides. A mug of chai, warm apple cider, or a velvety latte makes a dreamy companion. At a brunch or celebration, they also play beautifully with a platter of fresh fall fruits and a bit of sharp cheddar.
Creative Ways to Present
Go for a rustic-chic look by setting your Sweet Potato Honey Butter Cupcakes on a wooden board, nestling them among cinnamon sticks and miniature pumpkins. For parties, swirl the frosting high and add a piped buttercream leaf, or set up a DIY cupcake decorating station for guests to top their treats with their favorite extras.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Sweet Potato Honey Butter Cupcakes, store them in an airtight container at room temperature for a day, or refrigerate them for up to 4 days. The frosting keeps the cupcakes moist, but let them come to room temperature before eating for the best flavor.
Freezing
Yes, you can absolutely freeze Sweet Potato Honey Butter Cupcakes! Freeze unfrosted cupcakes by wrapping each tightly in plastic wrap, then placing them in a freezer bag for up to two months. Thaw at room temperature, then frost before serving. You can also freeze frosted ones, but the texture of the frosting may soften slightly when thawed.
Reheating
To refresh refrigerated or thawed cupcakes, a quick 10 seconds in the microwave (unwrapped) will bring back their tender texture and make them taste oven-fresh. Just keep an eye out so the frosting doesn’t melt—I recommend reheating before decorating, if using the freezer method.
FAQs
Can I use canned sweet potato instead of fresh?
Definitely! Just be sure to use unsweetened canned sweet potato or sweet potato puree, and check for any excess liquid—drain if necessary. The flavor and texture will be just as wonderful in your Sweet Potato Honey Butter Cupcakes.
What kind of honey works best in this recipe?
A mellow, floral honey such as clover or orange blossom is perfect for these cupcakes, but any good-quality honey you love will work. The honey flavor shines in both the cake and the frosting!
Can I make these cupcakes gluten-free?
Absolutely. Simply substitute a good quality 1:1 gluten-free all-purpose flour blend for the regular flour. Keep in mind that texture can vary slightly, but the flavor will still be fantastic.
How do I know when the cupcakes are done baking?
A toothpick inserted in the center should come out clean or with just a few moist crumbs, and the tops will spring back lightly when pressed. Every oven is different, so start checking at the 18-minute mark for perfect Sweet Potato Honey Butter Cupcakes.
Can I pipe the frosting or is it only for spreading?
Yes, the honey butter frosting is quite versatile! If you want to pipe beautiful swirls, just make sure it’s fluffy but still firm. If needed, chill it briefly to firm up before piping onto your cupcakes.
Final Thoughts
If you’re searching for a wholesome, crowd-pleasing dessert, you can’t go wrong with Sweet Potato Honey Butter Cupcakes. Every bite melds soft, spiced cake with cloud-like honey frosting, bringing together the best flavors of the season. Give them a whirl—you’ll want to bake them all year round!
Print
Sweet Potato Honey Butter Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Sweet Potato Honey Butter Cupcakes. Moist and spiced sweet potato cupcakes topped with a luscious honey butter frosting are perfect for any autumn gathering.
Ingredients
Cupcakes:
- 1 cup mashed sweet potato (about 1 medium)
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup whole milk
Honey Butter Frosting:
- ½ cup unsalted butter (softened)
- 2 tablespoons honey
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Cupcake Batter: Cream butter and sugars, add eggs, sweet potato, honey, and vanilla. In a separate bowl, whisk dry ingredients. Combine wet and dry ingredients, alternating with milk.
- Bake: Divide batter into cupcake liners. Bake for 18–22 minutes until a toothpick comes out clean. Cool on a rack.
- Frosting: Beat butter, add honey, powdered sugar, and salt. Adjust consistency with cream. Frost cooled cupcakes.
Notes
- Use unsweetened canned sweet potato puree for convenience.
- Garnish with honey drizzle or cinnamon for extra appeal.
- Great for fall gatherings or Thanksgiving celebrations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
