My kitchen smelled like autumn in the middle of spring the day I made these cupcakes. Not that the calendar minded. I had a leftover roasted sweet potato, a fresh jar of wildflower honey from a local farmstand, and a late afternoon craving for something that felt warm and homey. Not pie. Not muffins. Cupcakes. The kind that leave your fingers sticky and your heart a little fuller.
It was one of those bakes that doesn’t announce itself until the ingredients are already on the counter. I didn’t overthink it—just trusted the ingredients. The earthy sweetness of the potato, the rich brown sugar, a whisper of warm spice, and a honey-kissed buttercream that came together smoother than I expected. The result? A cupcake that bridges comfort and elegance without even trying.
I shared a batch with neighbors that same evening. The feedback? “These don’t taste healthy, but I can tell they are.” Mission accomplished. These cupcakes may look modest, but they pack a cozy punch—moist, not too sweet, with a frosting that melts like silk. It’s the kind of recipe that quietly earns a permanent spot in your rotation.
Short Description
Sweet Potato Honey Butter Cupcakes are tender, warmly spiced treats made with mashed sweet potato and topped with a fluffy honey butter frosting. A wholesome and satisfying dessert perfect for fall—or any time you need a sweet, cozy bite.
Key Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- ½ cup buttermilk
For the Honey Butter Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 tbsp honey (preferably raw or wildflower)
- 2 cups powdered sugar, sifted
- 1–2 tbsp heavy cream or milk (as needed for consistency)
- Pinch of salt
Tools Needed
- Muffin tin with paper liners
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Wire cooling rack
- Piping bag or offset spatula
Cooking Instructions
Step 1: Roast the Sweet Potato
Preheat your oven to 400°F (204°C). Prick a medium sweet potato several times with a fork and place it on a baking sheet. Roast for 45–60 minutes, until fork-tender. Let it cool, peel off the skin, and mash until smooth. Measure out 1 cup and set aside.
Step 2: Prep the Oven and Muffin Tin
Lower the oven temperature to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 4: Cream Butter and Sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar with a mixer until light and fluffy—about 3 to 4 minutes. Scrape down the sides as needed.
Step 5: Add Eggs and Sweet Potato
Beat in the eggs one at a time, mixing well after each. Add vanilla extract and mashed sweet potato, blending until just combined.
Step 6: Alternate Dry and Wet
Add the dry mixture in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently after each addition—just until no streaks of flour remain. Avoid overmixing.
Step 7: Bake the Cupcakes
Divide the batter evenly between the liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Honey Butter Frosting
Beat the softened butter and honey together until creamy. Gradually add sifted powdered sugar, mixing until smooth.
Add 1 to 2 tablespoons of cream or milk, one at a time, until you reach a soft, spreadable texture. Beat an additional 2–3 minutes until light and fluffy.
Step 9: Frost the Cupcakes
Once cupcakes are completely cool, frost with a generous swirl of honey butter frosting. Pipe it on for elegance or use a spatula for a more rustic look.
Why You’ll Love This Recipe
– Warm, cozy spice blend that doesn’t overpower
– Moist, tender crumb—never dry or dense
– Balanced sweetness, ideal for grown-up palates
– Versatile for fall gatherings or everyday treats
– Great make-ahead dessert
– Feels indulgent but has nourishing roots
Mistakes to Avoid & Solutions
1. Using raw sweet potato
Roasting deepens the flavor and improves texture. Don’t boil—it adds too much moisture.
2. Overmixing the batter
Once you add the flour, mix gently to keep the cupcakes soft. Overmixing makes them dense.
3. Frosting before cooling
Warm cupcakes melt frosting. Wait until fully cooled, or the frosting will slide off.
4. Using cold butter
Cold butter won’t cream properly. Always bring butter to room temperature for both the batter and frosting.
5. Skipping sifting powdered sugar
Lumpy frosting? Sift the powdered sugar first. It makes a world of difference in texture.
Serving and Pairing Suggestions
Serve these cupcakes as a charming autumn dessert, a sweet brunch treat, or an after-dinner bite. They shine on a holiday dessert table or wrapped up as edible gifts.
Pair them with:
– Spiced chai or earl grey tea
– A maple latte or cold brew
– Vanilla bean ice cream
– A drizzle of salted caramel for extra flair
Perfect for buffet spreads, bake sales, or plated with a dollop of whipped cream.
Storage and Reheating Tips
Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Extend shelf life to 5 days by refrigerating. Bring to room temperature before serving.
Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost fresh.
Reheating: Warm slightly in the microwave (10–15 seconds) if you’d like a softer bite, but avoid heating the frosting too much.
FAQs
1. Can I use canned sweet potato purée?
Yes, but make sure it’s 100% pure sweet potato, not the kind with added sugars or spices.
2. What if I don’t have buttermilk?
Substitute with ½ cup milk mixed with 1½ teaspoons vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. Add an extra tablespoon of buttermilk if the batter feels thick.
4. How sweet is the frosting?
It’s delicately sweet, with honey adding a floral touch. You can reduce the powdered sugar slightly for a less-sweet version.
5. Can I make the frosting ahead of time?
Yes. Store in the fridge for up to 3 days. Let it come to room temperature and rewhip before using.
Tips & Tricks
– Use a cookie scoop for even cupcake portions
– Add a pinch of cardamom for extra depth
– For extra light frosting, beat for an extra minute at high speed
– Toast the cupcake tops for a slightly crisp edge before frosting
– Want more honey flavor? Drizzle some on top before serving
Recipe Variations
Maple-Sweet Potato Cupcakes
Swap the honey in the frosting for maple syrup. Use 2 tbsp maple syrup and reduce powdered sugar slightly for balance.
Spiced Pecan Cupcakes
Fold ½ cup finely chopped toasted pecans into the batter before baking. They add crunch and flavor.
Sweet Potato-Chocolate Chip Cupcakes
Stir in ⅓ cup mini dark chocolate chips. They melt slightly into the batter and add richness.
Coconut-Sweet Potato Cupcakes
Replace buttermilk with canned coconut milk. Add ¼ tsp coconut extract and top the frosting with toasted coconut flakes.
Dairy-Free Version
Use plant-based butter and almond milk with a splash of vinegar to mimic buttermilk. The cupcakes stay just as moist.
Final Thoughts
Some recipes feel like they happen in the background—quiet, unfussy, but unforgettable. That’s what these cupcakes turned out to be. I didn’t plan them for a holiday or celebration. I baked them because I had a sweet potato and a quiet afternoon. But they filled the house with the kind of scent that made everyone peek into the kitchen.
The balance of warm spice, mellow sweetness, and that velvety honey-kissed frosting creates something undeniably comforting. And the best part? They’re humble enough for Tuesday but special enough for Sunday dinner. Each bite carries that delicate blend of natural sweetness and old-fashioned baking charm that makes people pause—and smile.
If you’re looking for something that tastes a little like fall and a little like home, these cupcakes might be exactly what you didn’t know you were missing.
Sweet Potato Honey Butter Cupcakes
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup 1 stick unsalted butter, softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed cooked sweet potatoes about 1 medium sweet potato
- ½ cup buttermilk
For the Honey Butter Frosting:
- ½ cup 1 stick unsalted butter, softened
- 3 tbsp honey preferably raw or wildflower
- 2 cups powdered sugar sifted
- 1 –2 tbsp heavy cream or milk as needed for consistency
- Pinch of salt
Instructions
- Preheat oven to 400°F (204°C). Prick a medium sweet potato with a fork and place on a baking sheet. Roast for 45–60 minutes until tender. Let cool, peel, and mash. Measure 1 cup and set aside.
- Reduce oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar for 3–4 minutes until fluffy. Scrape the bowl as needed.
- Beat in eggs one at a time. Mix in vanilla and mashed sweet potato until just combined.
- Add dry ingredients in 3 parts, alternating with buttermilk. Start and end with dry. Mix gently—don’t overmix.
- Divide batter among liners, filling two-thirds full. Bake 18–22 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Beat softened butter and honey until creamy. Slowly mix in powdered sugar until smooth. Add 1–2 tablespoons cream or milk until soft and spreadable. Beat 2–3 more minutes until fluffy.
- Once cupcakes are cool, frost with a swirl of honey butter frosting. Pipe for a polished look or spread with a spatula for a rustic finish.
