Honey Cupcakes: the sweet recipe for delicious, fun honey cupcakes

Total time: 65 Min
Difficulty: Low
Serves: 12 people
By Cookist

If you’re looking for an easy, fun, kid-friendly cupcake, look no further! Not only are these honey cupcakes super cute, you can even decorate them with candied bees or flowers on top. They are also delicious and will be a pleasure for both kids and adults alike.

The cupcakes are moist and sweet with a slight flavor of honey. A smooth honey ganache tops it off beautifully, and you won’t be able to stop at one! We have a bunch of tips to make sure your cupcakes turn out bee-autiful and super tasty. So make sure to check them out below.


Honey Cupcake Ingredients

Flour – use all-purpose flour, not cake flour.

Baking powder – use baking powder, and not baking soda.

Butter – if using unsalted butter, add ¼ tsp salt.

Sugar – use white or light brown granulated sugar.

Eggs – use large eggs.

Honey – the honey adds sweetness and flavor.

Vanilla extract – use extract or essence.

Milk – use full-fat milk or a dairy alternative.

Chocolate – white chocolate is used as it goes well with the honey flavor.


How To Make Honey Cupcakes

Preheat the oven to 360°F/180°C. This will result in nice high domes. Unlike frosted cupcakes that are flat, you want a dome for the ganache. Using an electric mixer, cream together the butter and sugar until light and fluffy. And the rest of the wet ingredients and whisk to combine.

Once you add the dry ingredients, be careful not to overmix. If you’re using cupcake liners, there’s no need to grease the muffin tin. Pour in the batter and bake the cupcakes until golden. Spread with the ganache and leave to set.


Tips For The Best Honey Cupcakes

There are many creative ways to decorate these cupcakes. Add Wilton bee icing or flower decorations (look in a sugar craft store for these), sugared lemon rind, or crumbled honeycomb.

You can also add more flavor by adding ½ teaspoon of spice like cinnamon, or adding orange or lemon zest to the batter.

Don’t leave out the sugar as it adds structure. You can substitute it with ¾ cup honey.

If you want more chocolate, stir 1 cup of white chocolate chips into the batter before baking.

How To Store Honey Cupcakes

Store the cupcakes in the fridge in an airtight container for up to 4 days. You can also freeze unfrosted cupcakes.

All-purpose flour
1 1/2 cups
Baking powder
1/2 tbsp
salted butter, softened
1/2 cup
Granulated sugar
1 cup
large eggs at room temperature
1/3 cup
Vanilla Extract
1 tbsp
Whole Milk
1/2 cup
honey ganache
white chocolate, chopped
4 oz
1 tbsp
1/4 cup


Preheat oven to 360°F/180°C. Grease a muffin tin or line with cupcake cases.

Using an electric mixer, cream the butter.

Add the sugar and beat it with butter until light and fluffy. Add the honey and vanilla and mix again until smooth.

Add eggs in one at a time, mixing well after each addition.

In another bowl, mix together the flour and baking powder.

Mix these dry ingredients into the butter-sugar mixture and stir with a whisk until just combined.

Pour the milk and whisk again.

Fill the muffin holes or cupcake cases.

Make sure to fill them up to about ¾ full.

Bake at 360°F/180°C for 17-20 minutes or until golden and a skewer comes out clean. Leave the cupcakes to cool for a few minutes before removing them from the tin.

While the cupcakes are in the oven, prepare the honey ganache. In a small saucepan, bring heavy cream to a boil, then pour it over white chocolate placed in a bowl.

Add honey and mix.

Go on stirring until smooth, then leave to cool.

Core the center of each cupcake.

Spoon in a tablespoon of white chocolate honey ganache.

Use a pastry bag to spread the honey ganache over the tops of the cupcakes.

Decorate with candied bee or flowers decorations.

Add a drizzle of honey on the ganache.

Serve and enjoy!


Don’t be tempted to over mix the batter once you add the dry ingredients, this will result in a dry cupcake.

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