Name: Sweet Potato Honey Butter Cupcakes
Prep time: 20 min
Cook time: PT-486541H53M26S
Total time: 40 min
Cuisine: American
Ingredients: 1 cup mashed sweet potato (about 1 medium sweet potato); 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup brown sugar; 2 large eggs; ¼ cup milk (or dairy-free milk); ¼ cup honey; 1 tsp vanilla extract; ½ cup unsalted butter, softened; 3 tbsp honey; 1 ½ cups powdered sugar; ½ tsp vanilla extract

These cozy Sweet Potato Honey Butter Cupcakes are made with sweet potatoes, brown sugar, and honey, topped with a rich honey butter frosting. Perfect for fall baking or any time I want a sweet, comforting treat that feels both indulgent and wholesome.

Ingredients

1 cup mashed sweet potato (about 1 medium sweet potato)

1 ½ cups all-purpose flour1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

½ cup unsalted butter, softened

¾ cup brown sugar

2 large eggs

¼ cup milk (or dairy-free milk)

¼ cup honey

1 tsp vanilla extract

Honey Butter Frosting:

½ cup unsalted butter, softened

3 tbsp honey

1 ½ cups powdered sugar

½ tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat the softened butter and brown sugar until fluffy. I add the eggs one at a time, mixing well after each addition. Then I stir in the mashed sweet potato, milk, honey, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring just until combined—overmixing can make cupcakes dense, so I keep it gentle.

Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.

For the frosting, I beat the softened butter, honey, and vanilla until creamy, then gradually add the powdered sugar until the frosting is light and fluffy.

Once the cupcakes have cooled, I spread or pipe the honey butter frosting on top and enjoy!

Servings and timing

These cupcakes make 12 servings.
Prep time is about 20 minutes, with a baking time of 18–22 minutes, so the total time is around 40 minutes from start to finish.

Variations

I sometimes swap the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.

Adding a handful of chopped pecans or walnuts to the batter gives a nice crunch.

For a dairy-free version, I replace the butter and milk with coconut oil and almond milk, and it turns out great.

If I want to amp up the spice, a pinch of ground ginger or cloves adds warmth.

Instead of honey butter frosting, cream cheese frosting also pairs beautifully with these cupcakes.

Storage/reheating

I store these cupcakes in an airtight container in the refrigerator for up to 4 days. Because of the frosting, refrigeration is best to keep it fresh. Before serving, I let them sit at room temperature for about 20 minutes to soften. I don’t recommend microwaving the frosted cupcakes, but if needed, removing the frosting and warming the cupcake alone for 10 seconds can help.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato puree works well if you don’t have fresh sweet potatoes on hand. Just be sure it’s plain and unsweetened.

Can I make these cupcakes gluten-free?

Absolutely! I substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and the cupcakes turn out delicious.

How long does the frosting keep?

The honey butter frosting keeps well refrigerated for up to a week in an airtight container. Give it a quick stir before using if it firms up.

Can I freeze these cupcakes?

Yes, these cupcakes freeze beautifully. I freeze them without frosting, then thaw and frost before serving for best results.

What if I don’t have honey?

You can substitute maple syrup or agave nectar in both the batter and frosting, though the flavor will vary slightly.

Conclusion

I really enjoy making these Sweet Potato Honey Butter Cupcakes when I want a seasonal treat that’s both sweet and cozy. The combination of sweet potato and honey creates a unique flavor profile that’s different from your typical cupcake but just as satisfying. Whether for a special occasion or a casual dessert, these cupcakes always feel like a warm hug in every bite.

Recipe: