Prepare yourself for the most delightful treat to come out of your kitchen this season: Sweet Potato Honey Butter Cupcakes. These cupcakes are a magical blend of earthy sweet potato, luscious honey, and creamy butter, creating a moist and tender crumb you’ll be obsessed with after just one bite. Every element in this recipe works together to bring warmth and comfort, while the subtle spices sing of cozy gatherings and homemade goodness. If you’re looking for a show-stopping dessert that is as beautiful as it is flavorful, this is the cupcake you’ll want to share with everyone you love!

Sweet Potato Honey Butter Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet Potato Honey Butter Cupcakes lies in their humble yet carefully chosen ingredients. Each one plays a specific role, building layers of texture, taste, and color that make this dessert so special. Here’s what you’ll need and why you shouldn’t skip a thing:

Mashed cooked sweet potato: Adds natural sweetness, moisture, and a gorgeous golden hue to the cupcakes.
Unsalted butter (softened): Gives richness and creates a soft, tender crumb.
Honey: Infuses each bite with floral, deep sweetness that pairs perfectly with sweet potato.
Brown sugar: Offers a caramel note and enhances the cupcake’s soft texture.
Large eggs: Provide structure and help the cupcakes rise beautifully.
Vanilla extract: Adds warmth and rounds out the flavors.
All-purpose flour: The foundation of the cupcakes, holding everything together.
Baking powder: Ensures a light, fluffy rise.
Baking soda: Works with the acids in the batter for extra lift and tenderness.
Cinnamon: Brings subtle spice and warmth—an autumn essential!
Nutmeg: A pinch gives lovely depth and a hint of earthiness.
Salt: Balances all the sweeter elements and makes the flavors pop.
Whole milk: Keeps the batter silky and the cupcakes exceptionally moist.

How to Make Sweet Potato Honey Butter Cupcakes

Step 1: Prep Your Oven and Cupcake Pan

Start by preheating your oven to 350°F (175°C). This ensures even baking from the get-go. Then, line a standard 12-cup muffin tin with paper liners—trust me, you’ll want these for easy cupcake removal and fuss-free cleanup.

Step 2: Cream the Butter, Honey, and Brown Sugar

Using a large bowl and an electric mixer, beat the softened butter, honey, and brown sugar together. This step is crucial for creating that light, tender crumb in the final cupcakes—the mixture should become pale, creamy, and fluffy, which takes about two to three minutes.

Step 3: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each. This gradual addition helps the eggs emulsify with the fat for a smooth batter. Stir in the vanilla extract as well for that extra cozy aroma.

Step 4: Incorporate the Mashed Sweet Potato

Add your cup of silky smooth, mashed sweet potato to the wet ingredients. Mix until everything is perfectly combined and the batter turns gorgeously orange—this is where the signature Sweet Potato Honey Butter Cupcakes start to show their personality!

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures the leavening agents and spices are evenly distributed, so you get balanced flavor and perfect texture in every bite.

Step 6: Bring the Batter Together

Now for the magic: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry mixture, mixing gently until just combined. This prevents overmixing, which can make cupcakes tough instead of tender.

Step 7: Fill and Bake

Spoon the batter evenly into the cupcake liners, filling each about 3/4 full. Pop the pan in the oven and bake for 18 to 22 minutes. Your kitchen will smell absolutely divine! Test by inserting a toothpick into the center of a cupcake; it should come out clean. Cool in the pan for five minutes before transferring to a wire rack to cool completely.

How to Serve Sweet Potato Honey Butter Cupcakes

Garnishes

For an irresistible finish, try topping your Sweet Potato Honey Butter Cupcakes with a generous swirl of whipped honey buttercream or cinnamon cream cheese frosting. A light sprinkle of cinnamon or a scattering of chopped pecans makes them as beautiful as they are delicious.

Side Dishes

Pair these cupcakes with a frothy chai latte or a cozy mug of hot apple cider to enhance their warm, autumnal flavors. If serving for dessert at a dinner party, a bowl of spiced baked apples or a scoop of vanilla bean ice cream takes things to the next level.

Creative Ways to Present

Set your cupcakes atop a rustic wooden platter, nestle them into festive liners, or decorate with mini sweet potato chips for a playful twist. For parties, consider topping each one with a honey drizzle and a tiny edible flower—they’ll look as sweet as they taste!

Make Ahead and Storage

Storing Leftovers

Keep leftover Sweet Potato Honey Butter Cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If you’ve frosted them, placing a piece of wax paper between layers keeps everything neat and pretty.

Freezing

To freeze, wrap unfrosted cupcakes individually in plastic wrap and then tuck them into a freezer-safe bag or container. They’ll keep their amazing flavor and moisture for up to three months—and you’ll have a treat ready anytime a craving strikes!

Reheating

To enjoy a cupcake warm (which brings out the honey and spices), unwrap and microwave it for about 10 to 15 seconds. If defrosting from frozen, let it come to room temperature and then give it a quick warm-up for the cosiest bite.

FAQs

Can I use canned sweet potato instead of fresh?

Absolutely! Just make sure it’s pure sweet potato with no added sugar or spices. It’s a convenient swap and works perfectly for Sweet Potato Honey Butter Cupcakes.

What kind of honey is best for this recipe?

A mild, floral honey is wonderful as it complements the sweet potato without overpowering it. Clover or wildflower honey are great choices—you’ll really taste the difference!

Can I make Sweet Potato Honey Butter Cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a good-quality 1-to-1 gluten-free baking flour blend. Check the texture of the batter and bake as usual for a lovely gluten-free version.

Do these cupcakes need to be refrigerated?

If unfrosted, they’re fine on the counter for a couple of days. If frosted, especially with cream cheese-based frostings, refrigerate them and let them come to room temperature before serving for the best taste and texture.

Can I add nuts or mix-ins to the batter?

Definitely! Chopped pecans add a delightful crunch, or fold in raisins or chocolate chips for a fun twist. Just keep add-ins to about 1/2 cup to maintain a great cupcake structure.

Final Thoughts

There’s something truly joyful about sharing a batch of Sweet Potato Honey Butter Cupcakes—whether it’s with your family, friends, or a cozy afternoon just for you. Warm, aromatic, and irresistibly soft, they capture everything we love about baking from scratch. Give them a try and watch these cupcakes become your new favorite comfort treat!

Sweet Potato Honey Butter Cupcakes Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these moist and flavorful Sweet Potato Honey Butter Cupcakes that are perfect for fall or anytime you’re craving a delicious treat. These cupcakes are made with wholesome ingredients like sweet potato, honey, and warm spices, topped with a creamy frosting for the ultimate dessert experience.

Ingredients

Scale

Ingredients:

1 cup mashed cooked sweet potato (about 1 medium)
1/2 cup unsalted butter, softened
1/2 cup honey
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup whole milk

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the batter: In a large bowl, beat together butter, honey, and brown sugar. Add eggs one at a time, then mix in vanilla and sweet potato. In a separate bowl, whisk dry ingredients. Gradually add dry ingredients to wet, alternating with milk. Mix until just combined.
Bake: Divide batter into cupcake liners and bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.

Notes

These cupcakes pair beautifully with a whipped honey buttercream or cinnamon cream cheese frosting.
For added texture, fold in 1/2 cup chopped pecans.
Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American