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
Scale
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
