If you’re looking to delight your taste buds with something truly special, the Honey Cupcakes with Honey Frosting Recipe is a sweet and comforting treat that never fails to impress. These cupcakes blend the gentle floral sweetness of honey throughout both the moist cake and the luscious frosting, creating a harmonious flavor that feels warm and inviting. Perfect for sharing with friends or enjoying as your own little indulgence, this recipe brings the wholesome richness of honey front and center in a way that’s both simple and utterly delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these Honey Cupcakes with Honey Frosting Recipe a success. Each ingredient plays an important role, whether it’s building the tender crumb, adding sweetness, or creating that irresistible creamy frosting.
- 4 large eggs (room temp): Eggs provide structure and moisture for tender cupcakes.
- 1/2 cup granulated sugar: Adds just enough sweetness while balancing the honey’s flavor.
- 1 cup sour cream: Brings moisture and a slight tang that complements the honey beautifully.
- 1/3 cup honey: The star ingredient, delivering its natural floral sweetness throughout.
- 1 teaspoon baking soda: Helps the cupcakes rise and keeps them light.
- 1 tablespoon white vinegar: Reacts with the baking soda for tender crumb and subtle lift.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 1/4 cups all-purpose flour: Forms the base of the cupcake’s tender structure.
- 1 cup heavy whipping cream: Creamy component for the rich frosting texture.
- 4 oz cream cheese: Adds tang and richness to the honey frosting.
- 3 tablespoons honey: Sweetens the frosting with a lovely honey flavor.
How to Make Honey Cupcakes with Honey Frosting Recipe
Step 1: Prepare the Baking Soda Mixture
Start by preheating your oven to 350 degrees F. In a small bowl, mix together 1 teaspoon of baking soda with 1 tablespoon of white vinegar. Watch it fizz and bubble—that’s the chemical reaction that helps your cupcakes rise beautifully later on. Set this mixture aside for now.
Step 2: Beat the Eggs and Sugar
Next, in a medium bowl, combine the 4 large room temperature eggs and 1/2 cup granulated sugar. Using an electric mixer, beat these on high speed for about 2 to 3 minutes. This step is crucial because it incorporates air into the eggs, giving your cupcakes a light and fluffy texture.
Step 3: Add the Liquid Ingredients
Warm 1/3 cup of honey in the microwave for 20 to 30 seconds until it becomes less thick and easier to mix. Then, add the honey along with 1 cup sour cream and the baking soda mixture to the egg and sugar batter. Continue beating on high for about a minute until everything is fully combined and smooth.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Sift this mixture into your wet ingredients to avoid lumps. Beat on low speed for about 1 minute just until the flour is fully incorporated. Don’t worry if your batter looks more watery than typical cupcake batter; that’s exactly how it’s supposed to be for these honey cupcakes.
Step 5: Bake the Cupcakes
Spoon the batter into cupcake liners sized around 2.5 inches, filling each about 3/4 full (leave roughly a quarter-inch space from the top). Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. You’ll notice the cupcakes start off with round tops that flatten slightly upon cooling—this is perfect and part of their charm.
Step 6: Make the Honey Frosting
While your cupcakes bake, whip together 1 cup heavy whipping cream, 4 ounces cream cheese, and 3 tablespoons honey until the frosting becomes smooth and fluffy. This luscious honey frosting adds a sweet, tangy finish that perfectly complements the cakey base.
How to Serve Honey Cupcakes with Honey Frosting Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or finely chopped toasted nuts like pecans or walnuts on top of the frosted cupcakes. This adds a delightful crunch and a touch of elegance, making every bite even more enjoyable.
Side Dishes
These honey cupcakes pair wonderfully with a cup of chamomile tea or a mild, smooth coffee. Their gentle sweetness contrasts perfectly with warm, comforting beverages and makes for an ideal afternoon treat.
Creative Ways to Present
For a festive touch, try serving the cupcakes in decorative wrappers or presenting them on a tiered cake stand. You can also drizzle a little extra honey over the frosting before serving to enhance the glossy, inviting appearance and boost the honey flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days, allowing the flavors to meld beautifully while preserving their moist texture.
Freezing
If you want to make these cupcakes ahead of time, freeze them without frosting by wrapping each cupcake individually in plastic wrap and placing them in a freezer-safe container. They can be frozen for up to two months. Thaw at room temperature before frosting and serving.
Reheating
To warm up cupcakes, take them out of the fridge and let them come to room temperature or heat slightly in the microwave for about 10-15 seconds. Avoid overheating as you want the honey frosting to stay creamy rather than melt away.
FAQs
Can I substitute sour cream in the cupcake batter?
Yes, you can substitute sour cream with Greek yogurt or buttermilk. These alternatives maintain the moisture and slight tang but may slightly alter the texture and flavor.
Is the frosting too sweet for kids?
The honey frosting balances sweetness with cream cheese tang, making it pleasantly sweet but not overwhelming. Most kids love it, but you can always adjust honey amount to suit your family’s taste.
Can I make these cupcakes gluten-free?
To make this recipe gluten-free, try using a 1:1 gluten-free baking flour blend. The texture may differ slightly but will still taste delicious.
How long do these cupcakes last at room temperature?
Since they contain cream cheese frosting, it’s best to keep them refrigerated. However, if kept covered, they can last a few hours at room temperature during serving.
Can I use regular granulated sugar instead of honey?
Honey provides a unique moisture and floral flavor that granulated sugar can’t replicate. You can reduce honey in the batter if needed, but replacing it entirely isn’t recommended for this recipe.
Final Thoughts
I can’t recommend this Honey Cupcakes with Honey Frosting Recipe enough if you want a truly heartwarming dessert that feels homemade yet special. Each bite offers a perfect balance of sweetness, texture, and that unforgettable honey flavor that beckons you for one more taste. Trust me, once you try these, they’ll quickly become a go-to for any occasion. Enjoy baking and sharing these delightful cupcakes with your favorite people!
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Honey Cupcakes with Honey Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Cupcakes with Honey Frosting are moist, tender, and lightly sweetened with natural honey. Made with simple ingredients like sour cream, honey, and a touch of vinegar for lift, they offer a delicate honey flavor and a creamy honey-infused frosting made from cream cheese and whipped cream. Perfect for dessert or tea time, these cupcakes are easy to prepare and baked to perfection, yielding a soft crumb and rich flavor.
Ingredients
Cupcakes
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1/3 cup honey
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
Honey Frosting
- 1 cup heavy whipping cream
- 4 oz cream cheese, softened
- 3 tablespoons honey
Instructions
- Prepare baking soda mixture: Preheat the oven to 350°F (175°C). In a small bowl, combine 1 teaspoon baking soda with 1 tablespoon white vinegar. The mixture will fizz and bubble. Set aside to let it activate.
- Beat eggs and sugar: In a medium mixing bowl, combine 4 large room temperature eggs with 1/2 cup granulated sugar. Using an electric mixer, beat on high speed for 2 to 3 minutes until the mixture is fluffy and pale.
- Add liquid ingredients: Microwave 1/3 cup honey for 20 to 30 seconds to loosen its consistency. Then add the honey, 1 cup sour cream, and the bubbly baking soda mixture to the egg and sugar mixture. Beat on high speed for about 1 minute to combine everything evenly.
- Incorporate dry ingredients: In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Sift the dry mixture into the wet batter. Beat on low speed for about 1 minute until fully incorporated. Note that the batter will be thinner and more watery than typical cupcake batter.
- Fill cupcake liners and bake: Spoon the batter into 2.5-inch cupcake liners placed in a muffin tin, filling each about 3/4 full, leaving approximately 1/4 inch space at the top (about 3.5 tablespoons per cupcake). Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes will initially rise with a rounded top and then flatten slightly as they cool.
- Prepare honey frosting: While cupcakes cool, whip 1 cup heavy whipping cream until medium peaks form. In a separate bowl, beat 4 oz softened cream cheese with 3 tablespoons honey until smooth. Gently fold the whipped cream into the cream cheese and honey mixture until combined and creamy.
- Frost cupcakes: Once cupcakes have cooled completely, pipe or spread the honey frosting evenly over each cupcake. Serve and enjoy.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Warming the honey makes it easier to mix into the batter.
- The batter is thinner than typical cupcake batter; this is normal and will yield a moist cupcake.
- Use fresh baking soda and vinegar for proper leavening reaction.
- Allow cupcakes to cool completely before frosting to prevent melting.
- The honey frosting pairs perfectly to enhance the natural honey aroma without being too sweet.
