Preheat the oven to 375 degrees F. Line a muffin tin with 6 paper liners (place the liners on the inside of the muffin tin for more consistent baking).
Whisk together dry ingredients in a small bowl.
In a separate mixing bowl, beat the eggs, honey and 1 tablespoon coconut oil. Add dry ingredients to wet and mix to combine.
Spoon batter into the paper liners, filling each about ? of the way full.
Bake in the center of the oven for 18 – 20 minutes, until a cake tester inserted into the center, comes out clean.
Cool on a wire rack completely before frosting.
For the frosting, combine the sweet potato, maple syrup, tapioca starch, remaining 1 tablespoon coconut oil and turmeric in a food processor, and process until smooth. Cool before transferring to a piping bag.
Pipe the frosting on the cupcakes and serve immediately.