Honey Cupcakes

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These golden honey cupcakes are light, fluffy, and tender. Just like little cakes from a gourmet bakery. Topped with luscious swirls of honey buttercream frosting, these desserts are perfect for special occasions. They’re absolutely delicious.

📌 PIN HONEY CUPCAKES

Five honey cupcakes topped with swirls of honey buttercream frosting.

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Take honey cupcakes to spring and summer socials. Serve them at teacher’s luncheons, graduation parties, baby showers, and church events. For a bakery-style look, make them fancy with bumble bee cupcake toppers, or by adding white Wilton candy pearls.

A bite taken out of a honey cupcake, with the cupcake wrapper pulled down.

🛒 Ingredients

🍯 For the Honey Cupcakes

  • Whole Milk: Adds rich delicious moisture to the batter so the cupcakes are tender and moist, not dry. But if desired, use 2% milk instead.
  • Vegetable Oil: Cupcakes made with oil instead of butter are more tender and lofty. But for a buttery flavor, feel free to use half vegetable oil and half melted (and cooled) butter.
  • Honey: We prefer light-colored honey (rather than dark-colored honey) for a sweet mild taste.
  • Large Eggs: Provide structure for the batter and help bind the ingredients together.
  • Pure Vanilla Extract: Enhances the flavor of the batter. I prefer Mexican vanilla extract for its rich buttery flavor and bakery aroma.
  • Granulated Sugar: Adds the perfect amount of additional sweetness.
  • All-purpose Flour: Helps form the structure of the cupcakes. When mixed with wet ingredients it forms an elastic gluten framework.
  • Baking Powder: Is a leavening agent that helps the cake batter rise.
  • Kosher Salt: Balances the flavor of the other ingredients.
Ingredients for honey cupcake recipe.

🥣 For Honey Buttercream Frosting

  • Salted Butter: It’s the base of our buttercream. Select a good-quality brand like Kirkland from Costco, Challenge, or Tillamook. To avoid any lumps, make sure to soften the butter to room temperature.
  • Honey: This delicious nectar adds exquisite flavors that taste a bit like butterscotch or caramel.
  • Powdered Sugar: Adds structure and sweetness to the frosting.
  • Pure Vanilla Extract: Enhances the flavor of the other ingredients.
  • Optional – white pearl sprinkles: For decorating.
Ingredients for honey buttercream frosting.

📖 Recipe Steps

🍯 Honey Cupcakes

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350ºF. Line a 12-well cupcake pan with paper liners.

  1. Gather ingredients together. Measure the flour using the fluff/sprinkle/level method. This helps make sure you’re not adding in too much flour so the cupcakes aren’t heavy and dry.
  2. In a large bowl, whisk together the wet ingredients: whole milk, vegetable oil, honey, eggs, and vanilla extract.
  3. Add in granulated sugar. Whisk to combine. Add in flour, baking powder and salt. Mix just until no large lumps remain. Do not overmix.
  4. Evenly divide the batter between the wells of the prepared pan, filling each cupcake wrapper 2/3 full. Bake for 15 to 17 minutes, or until you can smell the aroma of cupcakes in your kitchen, and a skewer inserted into the center of 3 cakes comes out clean.
How to make honey cupcakes recipe, step by step.

🥣 Honey Buttercream Frosting

  1. Add honey and softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a hand mixer). Beat on medium speed for about 30 seconds, or until the ingredients are well combined.
  2. With the mixer on low speed, add in vanilla extract. Slowly add in the powdered sugar.
  3. Once the powdered sugar is incorporated, turn the mixer on high speed. Beat for 1 to 2 minutes, until light and fluffy.
  4. With a rubber spatula, transfer the frosting to a piping bag fitted with your favorite metal tip. Frost the honey cupcakes in tall swirls, leaving an unfrosted border around the sides so the golden cake is visible. If desired, decorate with white pearl sprinkles.
How to make honey buttercream frosting, step by step.

🧑🏼‍🍳 Expert Tips: For Perfect Cupcakes

  • Ingredients should be at room temperature so they’ll blend together smoothly and evenly.
  • Measure the flour using the fluff/sprinkle/level method. This will help ensure you’re not adding too much flour to the recipe.
  • Use fresh baking powder. Check the expiration date. Once opened, baking powder can stay fresh for about 5 months.
  • Don’t overmix the cupcake batter. Overmixing causes too much gluten to form, which will give the cupcakes a gummy texture.
  • Don’t overfill the the cupcake wrappers. For honey cupcakes, fill each well 2/3 full. For other cupcake recipes – follow the instructions.
  • Bake cupcakes on the center rack of the oven.
  • Cupcakes are done when you can smell the aroma, and a skewer inserted in the middle comes out clean. Some bakers prefer a touch test – gently press the top of a cupcake. If the cake bounces back it’s done.
  • Let the cupcakes cool completely before frosting.
Honey cupcakes topped with honey buttercream frosting on a small marble serving board.

👩🏻‍🍳 Recipe FAQ

These are the most commonly-asked questions for making the BEST honey cupcakes, and the most helpful answers for recipe success.

Best type of honey for baking?

Clover honey is popular with professional bakers. It has a subtle taste, a floral aroma, and is mildly sweet. Because of its light color, it won’t darken the batter or change the desired flavor of the recipe.

Why use cupcake liners instead of greasing the cupcake pan?

Liners prevent cupcakes from sticking to the pan as they bake, provide stability to help the treats keep their shape, and help preserve moisture within the cakes so they don’t dry out. They provide easy clean-up and a protective layer that reduces the spread of germs during serving.

What type of cupcake liners are best?

I prefer glassine cupcake liners. The paper is smooth, naturally glossy, sturdy and transparent. I like that you can actually see the dessert behind the paper when the wrapper is on. It’s also easy to remove without tearing the cupcake. They’re resistant to moisture, air and grease, and don’t easily burn like other wrappers. Made from wood pulp, the material is fully recyclable and biodegradable.

How to store cupcakes?

After the cupcakes have completely cooled, transfer them to an airtight container to keep them from drying out. Store them on the countertop for 2 to 3 days, or refrigerate for 4 to 5 days. If cupcakes are refrigerated, bring them to room temperature before serving.

A batch of honey cupcakes on a dessert table with glass bottles of milk and honey jar.

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Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Flavor testers rated these the BEST honey cupcakes. They loved the light honey flavor, tender texture and delicious honey buttercream frosting.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Five honey cupcakes topped with swirls of honey buttercream frosting.

Honey Cupcakes


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5 from 6 reviews

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Description

These golden honey cupcakes are soft, tender and fluffy. They’re topped with a luscious honey buttercream frosting. It’s so delicious. Make this easy recipe for special occasions and social events. 


Ingredients

Units Scale

For Honey Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt

For Honey Buttercream Frosting

  • 1/2 cup (1 stick) salted butter, softened
  • 1/4 cup honey
  • 2 1/2 cups powered sugar
  • 1 teaspoon pure vanilla extract
  • Optional: Wilton white pearl sprinkles, for decorating

Instructions

Honey Cupcakes

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350ºF. Line a 12-well cupcake pan with paper liners.

  1. Gather the ingredients together. Measure the flour using the fluff/sprinkle/level method. This will make sure you’re not adding in too much flour so the cupcakes aren’t heavy and dry.
  2. In a large bowl, whisk together the wet ingredients: whole milk, vegetable oil, honey, eggs, and vanilla extract.
  3. Add in sugar. Whisk to combine. Add in flour, baking powder and salt. Mix just until no large lumps remain. Do not overmix.
  4. Evenly divide the batter between the wells of the prepared pan, filling each cupcake wrapper 2/3 full. Bake for 15 to 17 minutes, or until you can smell the aroma of cupcakes in your kitchen, and a skewer inserted into the center of 3 cakes comes out clean.

Honey Buttercream Frosting

  1. Add honey and softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a hand mixer). Beat on medium speed for about 30 seconds, or until well combined.
  2. With the mixer on low speed, add in vanilla extract. Slowly add in the powdered sugar.
  3. Once the powdered sugar is incorporated, turn the mixer on high speed. Beat for 1 to 2 minutes, until light and fluffy. 
  4. Transfer the frosting to a piping bag fitted with your favorite metal tip. Frost the cupcakes in tall swirls, leaving an unfrosted border around the sides so the golden cake is visible. If desired, decorate with white pearl sprinkles.

Notes

Tips for fluffy cupcakes: Measure the flour using the fluff/sprinkle/level method. This will make sure you’re not adding in too much flour. Use baking powder that’s fresh, not expired. Once opened, baking powder can stay fresh for about 5 months. Don’t overmix the batter.

  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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8 Comments

  1. I made this the other week for a baby shower (Mommy to bee themed) and these honey cupcakes were the perfect themed little dessert! I was just looking for something on theme but it was a total plus that they were absolutely delicious! I had two!






  2. My cranky boss smiled for the first time
    My boss has got to be the grumpiest person on earth. Not a people person. I never can tell if she hates me or is just emotionless. Someone got let go this week and tension was high in the office. I decided to look for something to make to try and butter her up and secure my position. I’m just too old to be interviewing for new jobs. I was looking for something that was delicious but also wouldn’t look like I was trying too hard. Needless to say, I found this. I made them and SHE SMILED! She ate MYYY cupcakes and SMILED. I am now feeling more confident in my standing at work.
    You may have saved my job, thanx.