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
Scale
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.
