Description

Cozy sweet potato cupcakes sweetened with brown sugar and honey, topped with a rich honey butter frosting. Moist, flavorful, and perfect for fall or any comforting treat.

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

Honey Butter Frosting:

½ cup unsalted butter, softened

3 tbsp honey

1 ½ cups powdered sugar

½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
In a large bowl, beat softened butter and brown sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in mashed sweet potato, milk, honey, and vanilla extract.
Gradually add dry ingredients to wet mixture, stirring gently until just combined.
Divide batter evenly among cupcake liners.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool cupcakes completely on a wire rack.
For frosting, beat softened butter, honey, and vanilla until creamy.
Gradually add powdered sugar until frosting is light and fluffy.
Spread or pipe frosting on cooled cupcakes and serve.

Notes

Use whole wheat flour for a nuttier flavor and added fiber.

Add chopped pecans or walnuts for crunch.

For dairy-free, substitute butter and milk with coconut oil and almond milk.

Add ground ginger or cloves for extra spice.

Try cream cheese frosting as an alternative.

Store cupcakes refrigerated up to 4 days; bring to room temperature before serving.

Freeze cupcakes without frosting; thaw and frost before serving.

Substitute honey with maple syrup or agave nectar if needed.

Prep Time: 20 minutes
Cook Time: 18-22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg